Collection: Kasumitogi Series

Kasumitogi is another traditional series hand forged in the sword making tradition from two pieces of steel. The slightly softer white carbon #3 edge is easier to sharpen and more forgiving but will not last as long as a higher grade steel.

Hand engraved with the Kikuichi chrysanthemum logo.

Professional lifespan - 5yrs+
Blade - 2 layers hand forged
Edge - White #3 carbon steel
Spine - SK carbon steel
HRC - 61-62
Bevel - Single
Handle - Traditional ā€œDā€ shaped wa handle featuring Japanese Magnolia and water buffalo horn ferrule.

Please contact us for left-handed pricing and availability.

CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen


4 products
  • Kasumitogi Series Deba (10 cm - 24 cm)
    Kikuichi Cutlery Kasumitogi Series Deba. Traditional Japanese boning knife for fish made of white #3 carbon steel.  Available in sizes 10 cm, 12 cm, 13 cm, 15 cm, 18 cm, 19 cm, 21 cm, and 24 cm.
    Regular price
    $220.00
    Sale price
    $220.00
    Unit price
    per 
  • Kasumitogi Series Usuba (15 cm - 24 cm)
    Kikuichi Cutlery Kasumitogi Series Usuba. Vegetable knife made of white #3 carbon steel.  Available in sizes 15 cm, 18 cm, 19 cm, 21 cm, and 24 cm.
    Regular price
    $270.00
    Sale price
    $270.00
    Unit price
    per 
  • Kasumitogi Series Yanagi (21 cm - 36 cm)
    Kikuichi Cutlery Kasumitogi Series Yanagi. Sashimi knife made of white #3 carbon steel.  Available in sizes 21 cm, 24 cm, 27 cm, 30 cm, 33 cm and 36 cm.
    Regular price
    $250.00
    Sale price
    $250.00
    Unit price
    per 
  • Kasumitogi Series Takohiki (30 cm)
    Kikuichi Cutlery Kasumitogi Series Takohiki. Kanto style sashimi knife made of white #3 carbon steel.  Available in 30 cm.
    Regular price
    $490.00
    Sale price
    $490.00
    Unit price
    per