Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi The Mioroshi deba serves as

The Mioroshi deba serves as both a deba and yanagi

no rough surfaces

SPECIFICATIONCore Steel: Shiro-ko (White Steel 3)Handle Type: Japanese MagnoliaHRC: 63-64 Weight: 7

Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks

Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi The Mioroshi deba serves asKasumi 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