YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Shitan Handle 9.5" (240mm)

~~ICV_PjAxfU4xODVARiwySkw,~~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. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Rosewood, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives.text2Kasumi 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. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Rosewood, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives.

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Features :

• Hardness Rockwell C scale: 62-63.
• Grade: Kasumi/ Knife Type: Yanagi Knife.
• Steel Type: Shiroko (white steel) High-Carbon Steel.
• BOLSTER: Shitan / Handle Material: Shitan (Rosewood).

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. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Rosewood, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives.

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YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Shitan Handle 9.5" (240mm)
Rating: 100% based on 975 ratings. 91 user reviews.