- Description
- Specifications
- Use & Care
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 | 240 mm (9.4") |
Thickness at spine | 3.8 mm |
Thickness at tip | 1 mm |
Hardness (Rockwell scale) | 59 |
- 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 | 240 mm (9.4") |
Thickness at spine | 3.8 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 Japanese chef knives
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.