Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi Bevel Angle Ratio: 50/50

Bevel Angle Ratio: 50/50

and easier to sharpen

is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives

Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks

Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi Bevel Angle Ratio: 50/50Kasumi 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