YOSHIHIRO- Shiroko-Kasumi Takobiki Sashimi Chef Knife 13" 330mm -Made in Japan

~~ICV_ODM0fU4xODZMP1xHWjE,~~Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. Not Stain-Resistant*, About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover....Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. Not Stain-Resistant*, About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover.

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Features :

• Grade: Kasumi/ Knife Type:Takobiki Knife.
• Blade: Single-Edged/ Blade Length: 13" (330mm).
• Hardness Rockwell C scale: 62-63.
• Steel Type: Shiroko (white steel) High-Carbon Steel.

Description

Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. Not Stain-Resistant*, About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover.

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YOSHIHIRO- Shiroko-Kasumi Takobiki Sashimi Chef Knife 13" 330mm -Made in Japan
Rating: 100% based on 975 ratings. 91 user reviews.