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
