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 Octagonal handle for the YKA models Japanese Magnolia or Ebony Water Buffalo Ferrule
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
All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.
