Hirotomo Shiroko Kasumi Series
Hirotomo Shiroko Kasumi Collection
This high value
series of knives is made by forge welding together shiroko hagane or
white carbon steel to iron to make the blade. The white
steel is hardened to RC62.
The knives feature
traditional ho wood handles and water buffalo horn ferrules. All of
them are single bevel which means the outside of the blade is angled to
form an edge while the inside is actually concave. This creates a
very sharp edge that is easy to maintain.Shiroko
hagane and iron are not stainless and will discolor with use.
Click
here to read more about traditional Japanese kitchen cutlery.
The Usuba or vegetable knife has a 6
3/4 blade and is 12 1/4 overall. The yanagi or slicer has a
9 blade and is 14 3/4 overall. The Deba or fish knife at the
bottom position has a 6 3/4 blade and is 12 1/4 overall. Don't
confuse the deba for a western chef's knife. It doesn't work that way.
Choose model below:
$64.95
Chefs Outlet |
