Made in Japan
Single Edged – Kasumi White Steel
Kasumi means mist. The name describes the soft, cloudy finish on the upper blade where a layer of soft iron is forge-welded to a hard core of high-carbon White Steel. This two-layer construction (awase) makes the knife easier to sharpen and more forgiving than a solid steel blade, while the hard core takes a very sharp edge.
Kasumi knives are the classic starting point for traditional Japanese knives and are widely used by culinary students and working chefs. This collection includes yanagi, deba, usuba and funayuki. For a more refined grade, see Hongasumi White Steel.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists