Kasumitogi is another single bevel traditional series hand forged in the sword making tradition from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving for chefs who have not completely mastered their sharpening technique.
Hand engraved with the Kikuichi chrysanthemum logo.
Note: This is a left-handed knife.
| Professional Lifespan | 5+ Years |
| Blade | 2 Layers; Hand Forged |
| Edge | White #3 Carbon Steel |
| Spine | Soft Carbon Steel |
| HRC | 57-60 |
| Bevel | Single |
| Handle | “D” Shaped Wa Handle Japanese Magnolia Water Buffalo Ferrule |
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen