YOSHIHIRO- Shiro-ko Kasumi Deba Chef Knife 6" 150mm- MADE IN JAPAN

~~ICV_ODU2fU4xODBeRlJISTM,~~Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron. Kasumi knives are easier to maintain than Honyaki knives. The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Natural sharpening stones are recommended.featuresKasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron. Kasumi knives are easier to maintain than Honyaki knives. The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Natural sharpening stones are recommended.

This week I will provide interesting information for you, you can get a YOSHIHIRO- Shiro-ko Kasumi Deba Chef Knife 6" 150mm- MADE IN JAPAN at a very cheap price especially for This day. But before you continue reading, please see reviews about YOSHIHIRO- Shiro-ko Kasumi Deba Chef Knife 6" 150mm- MADE IN JAPAN below

Features :

1. Blade: Single-Edged/ Blade Length: 6" (150mm).
2. Hardness Rockwell C scale: 62.
3. Steel Type: Shiro-ko(White Steel) High-Carbon Steel.
4. BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Magnolia *Saya cover is included*.

Description

Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron. Kasumi knives are easier to maintain than Honyaki knives. The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Natural sharpening stones are recommended.

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