Category: White-2-steel blade Knife made by Sakai Takayuki Facotory
Very purity Carbon Steel material, often be used for Japanese Traditional Style knives. White-2-steel blade kitchen knives can have great sharp edge after the re-sharpening. (Ease of re-sharpening)
The Kasumi blade by White-2-steel
Like the Honyaki, the Kasumi is part of the Japanese cultural heritage, and is a traditional single bevel knife. Here, form and function dictate beauty. During the forging process, the Kasumi is formed by cold welding (hammering) a softer steel onto the hardened, supporting, high carbon steel edge. This softer steel forms the body and spine of the knife. The Honyaki, is differentially hardened and tempered, whereas the Kasumi’s edge is uniformly hardened and tempered. The Honyaki is made from a single type and piece of steel, whereas a Kasumi is made with two different types of steel. Sharpening the Kasumi is easier, because only the cutting edge is high carbon hardened steel. The “Mist” or “fog” refers to the soft sheen where the softer steel meets the highly polished cutting edge. The sharpness of the Kasumi’s edge is surpassed only by that of the Honyaki. The Kasumi, with a lightweight, water-resistant Magnolia handle, would be considered the standard knife of the professional and well equipped home kitchen.