*DISCONTINUED* Kikuichi Kasumitogi 360mm Yanagi w/ Saya

<p>Kasumitogi is another single bevel traditional series hand forged in the sword making tradition from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving for chefs who have not mastered their sharpening technique, but will not hold an edge as long as a higher-grade steel.</p><p>Saya included.</p><p><em>Hand engraved with the Kikuichi chrysanthemum logo.</em></p><table><tr><td><p><strong>Professional Lifespan</strong></p></td><td><p>5+ Years</p></td></tr><tr><td><p><strong>Blade</strong></p></td><td><p>2 Layers; Hand Forged</p></td></tr><tr><td><p><strong>Edge</strong></p></td><td><p>White #3 Carbon Steel</p></td></tr><tr><td><p><strong>Spine</strong></p></td><td><p>Soft Carbon Steel</p></td></tr><tr><td><p><strong>HRC</strong></p></td><td><p>57-60</p></td></tr><tr><td><p><strong>Bevel</strong></p></td><td><p>Single*</p></td></tr><tr><td><p><strong>Handle</strong></p></td><td><p>D Shaped Wa Handle<br/>Japanese Magnolia<br/>Water Buffalo Ferrule</p></td></tr></table><p>*<strong>Left-handed</strong>bevel is available on request please contact us for pricing</p><p>CAUTION - Blade will patina and may rust if left wet. This is NOT a stainless steel. Always hand-wash and hand-dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen.</p>