Kasumitogi Series Usuba
Kasumitogi Series Usuba
SKU:UKT15
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.
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 |
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.