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. Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives.
This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands. The sharpness and weight of this durable thick blade lets you glide the knife along fish bones to separate the fillets, as well as cut through fish heads, fish ribs, even poultry.
Core Steel: Shiro-ko (White Steel 3)
Handle Type: Japanese Magnolia
HRC: 63-64 Weight: 5.1oz
Edge Length: 120mm (4.7″)
Bevel Angle Ratio: Single bevel
Overall Length: 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.