YOSHIHIRO- Japanese Sushi Chef Kasumi Knife 3p Set [Yanangi/Usuba/Deba] Review

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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*

YOSHIHIRO- Japanese Sushi Chef Kasumi Knife 3p Set [Yanangi/Usuba/Deba] Features

• Yanagi 10.7" (270mm) [Sashimi Knife]
• Usuba 7.7" (195mm) [Vegetable Knife]
• Deba 7" (180mm) [Fillet Knife]
• Blade Material: Shiroko High-Carbon Steel /Handle Material: Magnolia / Bolster Material: Water Buffalo Horn*Color may varies
• HRC (Hardness Rockwell C scale) : 62-63 /Saya cover: Included

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