Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) The long blade of the

The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés

that has good sharpness and durability with Rust-resistance

Weight: 8 oz

and further cmfort when gripping the handle is pursued

Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) The long blade of theKasumi 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