Tsukiji Masamoto White Steel Yanagi knife 300mm (11.8″) Nami Kasumi 2″Bevel Angle Ratio: 55/45*Overall Length:

2″Bevel Angle Ratio: 55/45*Overall Length: 415mm / 16

45″Bevel Angle Ratio: 50/50Overall Length: 380mm / 14

The Buffalo Tsuba equipped to the handle represents high-quality and excellent durability

but the blades are fragile and require the utmost care

Handle Type: Japanese Magnolia

Tsukiji Masamoto White Steel Yanagi knife 300mm (11.8″) Nami Kasumi 2″Bevel Angle Ratio: 55/45*Overall Length:Kasumi knives like this yanagi are produced by hand forging high carbon steel (white steel) with iron. The carbon steel becomes the knifes cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain resistant knives, but are sharper. Kasumi