YOSHIHIRO- Shiroko-Kasumi Usuba Chef Vegetable Knife 8.25" 210mm - MADE IN JAPAN Product Description:
- Grade: Kasumi / Knife Type: Usuba Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged / Blade Length: 8.25" (210mm)
- BOLSTER: Water Buffalo Horn / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
Product Description
Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs.
Not Stain-Resistant*
About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around a World**** New in Box Comes with Saya Cover
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
Beautiful and useful tool
By James K. Takahashi
This arrived just in time for the preparations for the New Year's Day celebration.It was used to cut gobo (burbock root), odaikon (radish) and carrots into juliene sticks.The fine edge and weight had this task easier than using ceramic blades (sharp, but lighter).
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