The kasumitogi line is a fairly priced line of traditional forged knives which work well for first time users in addition to more experienced chefs. These knives are hand forged from Yasuki White Steel within 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.Blade length300 mm (11.8″)Thickness at spine2.8 mmThickness at tip1.6 mmHardness (Rockwell scale)59
Free Lift Gate Delivery on large units Included to get unit off the truck only.
This pretty line of layered steel knives are crafted out of a 33 layer folded Damascus steel with a VG10 core.
VG10 steel is among the absolute best steels for kitchen knives because of its superior edge retention, sharpness and stain resistance.
The layered Damascus steel is hand hammered to enhance the blade.
each and every knife is hand sharpened and fitted with a stylish mahogany care for.