Sakai Takayuki Kasumitogi Yanagi 270mm (10.6")
Sakai Takayuki Kasumitogi Yanagi 270mm (10.6")

Sakai Takayuki

Sakai Takayuki Kasumitogi Yanagi 270mm (10.6")

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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.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

*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 270 mm (10.6")
Thickness at spine 3.9 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.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.

*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 270 mm (10.6")
Thickness at spine 3.9 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.