Kikuichi Kasumi White 180mm Deba w/ Saya

<p><em>Kasumi</em> is Kikuichis most popular traditional single bevel series. Hand-forged in the sword-making tradition from two pieces of steel, the <em>Kasumi</em> series are ideal knives for chefs wanting a higher level of quality. The harder steel holds its edge longer resulting in a true professional knife.</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>7-10 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 #2 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>61-64</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>Oval Wa Handle<br/> Japanese Magnolia or Ebony**<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><strong>**Ebony handle</strong>available upon request</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>