Sakai Takayuki Kasumitogi Kamagata Usuba 195mm (7.7")
Sakai Takayuki Kasumitogi
The kasumitogi line is a reasonably priced line of traditional forged knives which work well for first time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the ‘kasumi’ method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen. The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use.
*These knives are single edged and are for right handed users. Please contact us for pricing on left handed models.
|Handle material||Magnolia Wood|
|Blade length||195 mm (7.7")|
|Thickness at spine||3.7 mm|
|Thickness at tip||1 mm|
|Hardness (Rockwell scale)||59|
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your knife.
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.