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 mastered their sharpening technique, but will not hold an edge as long as a higher-grade steel.

Saya included.

Hand engraved with the Kikuichi chrysanthemum logo.

*Left-handedbevel is available on request please contact us for pricing

CAUTION – Blade will patina and may rust if left wet. This is NOT a stainless steel. Always hand-wash and hand-dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen.