Kasumitogi Series Usuba Left-Handed

Kasumitogi is another single bevel traditional series hand forged in the sword making tradition from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving for chefs who have not completely mastered their sharpening technique. Hand engraved with the Kikuichi chrysanthemum logo. Note: This is a left-handed knife. Professional Lifespan 5+ Years Blade 2 Layers; Hand Forged Edge White #3 Carbon Steel Spine Soft Carbon Steel HRC 57-60 Bevel Single Handle “D” Shaped Wa HandleJapanese MagnoliaWater Buffalo Ferrule CAUTION - Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces, or was previously frozen All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a st