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Kasumitogi is another single bevel traditional series hand forged in the sword making tradition from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving for chefs who have not completely mastered their sharpening technique.
Hand engraved with the Kikuichi chrysanthemum logo.
|Professional Lifespan||5+ Years|
|Blade||2 Layers; Hand Forged|
|Edge||White #3 Carbon Steel|
|Spine||SK Carbon Steel|
|Handle||“D” Shaped Wa Handle
Water Buffalo Ferrule