Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) Weight: 8 oz

Weight: 8 oz

The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés

and further cmfort when gripping the handle is pursued

45″Bevel Angle Ratio: 50/50

SPECIFICATIONCore Steel: High Carbon Rust-Resistant SteelHandle Type: (Hō) Japanese MagnoliaHRC: 61 Weight: 6

Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) Weight: 8 ozKasumi 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