Sakai Takayuki Kasumitogi Kamagata Usuba 165mm (6.5")
Sakai Takayuki Kasumitogi Kamagata Usuba 165mm (6.5")

Sakai Takayuki

Sakai Takayuki Kasumitogi Kamagata Usuba 165mm (6.5")

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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 165 mm (6.5")
Thickness at spine 3.5 mm
Thickness at tip 1 mm
Hardness (Rockwell scale) 59
Edge / Bevel
Single
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Description

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.

Specifications

Handle material Magnolia Wood
Blade length 165 mm (6.5")
Thickness at spine 3.5 mm
Thickness at tip 1 mm
Hardness (Rockwell scale) 59
Edge / Bevel
Single

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 Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.