Masamoto-sohonten Gyoku-Haku-ko Kasumi (Takohiki-knife)

$200$390

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Specifications
Style; Takohiki-knife
HRc: 62-63
Bevel: Single Edged
Saya cover: Magnolia Wood
Steel Type: White Steel #2
Handle: Magnolia Wood
Bolster Material:Water Buffalo Horn
※Unfortunately you cannot choose the color of the bolster (Usually comes with black bolster).

Product Description
The Masamoto’s Gyoku Haku-ko Kasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Hon-gasumi knives, Kasumi knives are more affordable. Kasumi knives are ideal for beginners of Japanese traditional knives.

Yanagi Blade Length

240mm, 240mm with saya-cover add $36, 270mm, 270mm with saya-cover add $40, 300mm, 300mm with saya-cover add $44, 330mm, 330mm with saya-cover add $50

Japanese Style Knives

Yanagi

A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke.
Slim blade in the shape of a willow leaf or Katana (sword).
Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).

Takobiki

The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in Kanto (Tokyo) region.

Usuba

The Usuba has a thin & straight blade for clean cutting on the chopping board;
paper-thin slices are no problem, even with ripe tomatoes.

Deba

Deba are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. Its thickness, and obtuse angle on the back of the heel allows the user to cut off the heads of fish without damaging the body. The rest of the blade is then used to ride against the fish bones, separating the fillet.

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