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By Sakai Takayuki
The kasumitogi line is a reasonably priced line of traditional forged knives which work well for first time users as well as more experienced chefs. These knives are hand forged from Yasuki White Steel in the 'kasumi' method of joining carbon steel and a soft iron jacket. White steel knives hold a good edge and are easy to sharpen. The U shaped magnolia handles and water buffalo bolsters are comfortable and easy to grip, even through long hours of kitchen use. Please note these carbon steel