Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) and to ensure that the

and to ensure that the carbon is not damaged

45″Bevel Angle Ratio: 50/50

The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés

Weight: 8 oz

Tsukiji Masamoto White Steel 2 Deba Knife 120mm (4.7″) and to ensure that theKasumi 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