reviews YOSHIHIRO- Shiroko-Kasumi Usuba Chef Vegetable Knife 8.25" 210mm - MADE IN JAPAN
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
YOSHIHIRO- Shiroko-Kasumi Usuba Chef Vegetable Knife 8.25" 210mm - MADE IN JAPAN
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YOSHIHIRO- Shiroko-Kasumi Usuba Chef Vegetable Knife Features :
- 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
speedtest
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