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|
|Handle||“D” Shaped Wa Handle
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