Tsukiji Masamoto White Steel 1 Takohiki 300mm (11.8") Kasumi
Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The takohiki is the fish-slicing knife like the yanagi, but a style that hails from Japan's Kanto region (Tokyo). The main difference is the takohiki's squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate. Like the yanagi, the length of the takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.
Details
Style : Takohiki
Special Feature : Kasumi
Blade Steel Type : Shiro-ko (White Steel 1)
Handle & Bolster material : (Ho) Japanese Magnolia / Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : Single bevel
No Saya Cover.
Dimensions
Blade Length : 300mm (11.8")
Weight : 6.4 oz
Care
Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Additional Info.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The takohiki is the fish-slicing knife like the yanagi, but a style that hails from Japan's Kanto region (Tokyo). The main difference is the takohiki's squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate. Like the yanagi, the length of the takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.
Details
Style : Takohiki
Special Feature : Kasumi
Blade Steel Type : Shiro-ko (White Steel 1)
Handle & Bolster material : (Ho) Japanese Magnolia / Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : Single bevel
No Saya Cover.
Dimensions
Blade Length : 300mm (11.8")
Weight : 6.4 oz
Care
Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Additional Info.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
Original: $399.00
-70%$399.00
$119.70Description
Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. The takohiki is the fish-slicing knife like the yanagi, but a style that hails from Japan's Kanto region (Tokyo). The main difference is the takohiki's squared head, which helps chefs deftly scoop up slices of sashimi and arrange them on a plate. Like the yanagi, the length of the takohiki and the sharpness of its single bevel blade allow chefs to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.
Details
Style : Takohiki
Special Feature : Kasumi
Blade Steel Type : Shiro-ko (White Steel 1)
Handle & Bolster material : (Ho) Japanese Magnolia / Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : Single bevel
No Saya Cover.
Dimensions
Blade Length : 300mm (11.8")
Weight : 6.4 oz
Care
Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.
Additional Info.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
