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Ships within 48 hours · Estimated delivery Sep 4 - Sep 9
It is a multipurpose knife that can be used for slicing meat
Weight: 13oz
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks
SPECIFICATIONCore Steel: Shiro-ko (White Steel 3)Handle Type: Japanese MagnoliaHRC: 63-64 Weight: 7
no rough surfaces
Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi It is a multipurpose knifeKasumi knives like this yanagi are produced by hand forging high carbon steel (white steel) with iron. The carbon steel becomes the knifes cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain resistant knives, but are sharper. Kasumi
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