Kasumi our most popular traditional single bevel series. Hand forged in the sword making tradition from two pieces of steel, the Kasumi series are ideal knives for chefs wanting a higher level of quality. The harder steel holds its edge longer resulting in a true professional knife.
Hand engraved with the Kikuichi chrysanthemum logo.
| Professional Lifespan | 7-10 Years |
| Blade | 2 Layers; Hand Forged |
| Edge | White #2 Carbon Steel |
| Spine | Soft Carbon Steel |
| HRC | 61-64 |
| Bevel | Single |
| Handle | “D” Shaped Wa Handle Japanese Magnolia Water Buffalo Ferrule (Ebony handle available request) |
Please contact us for left-handed pricing and availability as well as custom orders.
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen