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||SK Carbon Steel|
“D” Shaped Wa Handle
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