Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The takohiki is the fish-slicing knife like the yanagi, but a style that hails from Japan’s Kanto region (Tokyo). The main difference is the takohiki’s squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate. Like the yanagi, the length of the takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.
Core Steel: Shiro-ko (White Steel 1)
Handle Type: Japanese Magnolia
HRC: 62-63 Weight: 5.9oz
Edge Length: 300mm (11.8″)
Bevel Angle Ratio: Single bevel
Cover : Comes with a wooden saya
Special Feature: Kasumi
Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades.