Tsukiji Masamoto White Steel Yanagi knife 300mm (11.8″) Nami Kasumi 45″Bevel Angle Ratio: 50/50Overall Length:

45″Bevel Angle Ratio: 50/50Overall Length: 380mm / 14

This knife is not only aesthetically pleasing but a pleasure to use as well

2″Bevel Angle Ratio: 55/45*Overall Length: 415mm / 16

The Buffalo Tsuba equipped to the handle represents high-quality and excellent durability

Tsukiji Masamoto White Steel Yanagi knife 300mm (11.8″) Nami Kasumi 45″Bevel Angle Ratio: 50/50Overall Length:Kasumi knives like this yanagi are produced by hand forging high carbon steel (white steel) with iron. The carbon steel becomes the knifes cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain resistant knives, but are sharper. Kasumi