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.
Comes with Saya.
Outlet item (Final Sale) - Chipped wood around rivets and/or minor scratches on blade.
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
CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen
