reviews YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 9.5" (240mm)
- BOLSTER: Shitan / Handle Material: Shitan (Rosewood)
- Hardness Rockwell C scale: 62-63
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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. Kasumi knives are easier to maintain than Honyaki knives.
Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Rosewood, which provides a secure grip and prevents slipping. Handle
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