These are a fantastic entry into beautiful high performance Japanese kitchen knives. Soon you will love cooking even more with this knife in hand. The name Kasumi-uchi means “Foggy-Hammered” as you can see on the side of the blade.
These are forged out of Aus-8 stainless steel that is harder than typical kitchen knife but not quite as hard as the higher precision knives from Japan. For you this means it will keep its edge longer but not be as brittle as some finer Japanese steels. As you use these knives you will learn that the fine edge requires less force when cutting, when you get used to using just enough force to cut through the food, you will be rewarded with an even longer lasting edge.
We like these knives for a few reasons, they look great, they have a familiar feel with the western style handle and the performance of the steel which is not too soft, not too hard. The hammered surface will break the surface tension allowing the knife to glide easily through the food as you slice and dice. It looks cool and it will make you a better Chef too.
The handle is made from Pakka wood, a durable material of wood that has been heat treated with resin. Looks like wood but way more durable. The edge has been finished by hand with a 50/50 bevel making it suitable for for most any kitchen task.
The Kanji on the knife blade 春幸reads – Haruyuki
|Steel Type||AUS8 Stainless Steel|
|Handle Material||Pakka wood with welded bolster|