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. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with fro
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 13" (330mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
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