Yoshihiro Kasumi White Steel Kenmuki Vegetable Japanese Chef Knife

Yoshihiro Kasumi White Steel Kenmuki Vegetable Japanese Chef KnifeThe Kenmuki knife is a traditional Japanese tool designed for smaller precision tasks, allowing chefs to intricately carve and style vegetables and fruits for stunning presentations and garnishes. Forged from Japanese White High Carbon Steel #2 with a hardness rating of 62 HRC, this Kenmuki features a traditional grind capable of achieving extreme sharpness. It is an excellent choice for entry level chefs and arrives ready to use straight out of the

exemplifies traditional craftsmanship through intricate forging

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Grade: Mizu Yaki Ginsan

/* Reduced right margin for mobile */ } } The Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife is expertly forged from High Carbon Blue Steel #2 with a HRC of 63-64

featuring a wider blade and thicker spine

maintaining a razor-sharp edge for precise cuts

artisan-crafted Saya (protective wooden cover) made from ebony

The innovative T-shape design is specifically engineered to securely hold the eel in place on your cutting board

Bolster Material: Ebony (color varies)

Each knife is encased in a protective wooden sheath known as a Saya

With a versatile

this set delivers professional-grade performance in the kitchen