Introduction of some of the Masamoto-Sohonten’s traditional Japanese knives, Kasumi.
Masamoto Kasumi Knives [正本・霞・玉白鋼]
Masamoto-Sohoten’s Kasumi knives are handcrafted, using a combination of white carbon steel and soft iron. The carbon steel forms the cutting edge and the soft iron forms the blade’s body and spine.
Although most of customers of Masamoto-Sohonten are professional chefs, this Kasumi knife is recommended for all levels of users. This is an ideal for beginners of traditional Japanese knives.
|Feature||Highest-quality hand-made knives|
|Knife Types||Yanagiba, Takohiki, Fuguhiki, Deba, Usuba etc.|
|Material||High carbon white steel #2; non-stainless*|
|Handle||Magnolia wood with a water buffalo horn bolster|
・This is non-stainless steel. Moisture and acidity will cause discoloration or ust.
Masamoto Kasumi – Yanagi, Usuba and Deba Knives
Kasumi Yanagiba (Sashimi) Knives [正本・霞玉白鋼・柳刃]
Blade lengths from 210mm to 360mm are available to order.
Kasumi Usuba (Vegetable) Knives [正本・霞玉白鋼・薄刃]
Blade lengths from 150mm to 240mm are available to order.
Kasumi Deba (Butcher) Knives [正本・霞玉白鋼・出刃]
Blade lengths from 120mm to 240mm are available to order.
・Wooden Saya covers are not included. Please order saya separately.
・Left-handed knives are available to special order. The price will be about 50% over that of the corresponding right-handed knife.