Sakai Kikumori Kasumitogi Usuba 18 cm

The Sakai Kikumori Kasumitogi Usuba Knife has a blade length of 180 mm and is suitable for extremely precise cutting of vegetables. Its appearance resembles a cleaver, but its use is limited to vegetables. Together with the Yanagiba and Deba knives, it forms a Japanese trio of kitchen knives that are indispensable in the hands of any cooking enthusiast.

The Sakai Kikumori Kasumitogi series of kitchen knives is created through the work and hand forging and finishing of experienced craftsmen from Sakai Kikumori. The blades of the unique knives in this collection have two layers. Inside is a strong core made of Yasuki White - 2 Steel carbon steel, surrounded by soft iron on the outside. During heat treatment, the hardness of the blades reaches 62-63 HRC, and their additional advantage is that they stay sharp for a long time. The D-shaped handle fits comfortably in the hand and looks aesthetically pleasing. It is made of magnolia wood and has a buffalo horn ferrule finish.

The blades of Sakai Kikumori Kasumi-Togi Knives are finished using the Kasumi technique (loosely translated, the word means “foggy”). This gives them a beautiful and unique appearance, contrasting with the polished cutting edge. The combination of beautiful craftsmanship, functionality, and the highest quality of Sakai Kikumori Kasumitogi knives makes them popular with both professionals and amateur cooks. Knives from this collection are used in the professional kitchens of sushi masters, as well as by people who enjoy Japanese cuisine, especially sushi. When working with these knives on a daily basis, special care is required, i.e., washing and drying them after use (the steel from which the blades are made is not stainless).

Specifications:

• Type: Usuba
• Blade length: 180 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: Yasuki White–2 Steel core
• HRC: 62-63
• Grind: single bevel