Hon Kasumi Left-Handed Set of Three Professional Japanese Kitchen Knives
Product Description for Hon Kasumi Left-Handed Set of Three Professional Japanese Kitchen Knives
Maker: Hon Kasumi (click to see more by this maker)
Item num: 906
Item weight: 22.20 oz.
Shipment weight: 29.4 oz.
Blade: Single bevel white carbon steel forge-welded to wrought iron for an extremely hard (62 Rc) cutting edge that will be easy to maintain
Handle: Ho wood, known for its water resistant qualities with buffalo horn ferrules
Style: Japanese chef's knife
Description: Traditional set of three Japanese chef's knives. Both the handles and the blades are created specifically for left-handed use. The following knife styles are included:
• Usuba Hocho (7 1/4" blade) for cutting vegetables into extremely thin slices typical of Japanese cuisine. These blades are quite thin and should not be used on hard rind vegetables.
• Sashimi Hocho (9 3/4" blade) for slicing the raw fish (sashimi) and fine slicing of other meats.
• Deba Hocho (7 1/4" blade), a general purpose kitchen knife suitable for meats and other cutting tasks.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
Hon Kasumi refers to the lamination process which creates the misty appearance of the lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Shirogami Hagane 'white steel' forge-welded to a piece of Jigane 'wrought iron'. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 62 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: In stock. Usually ships in 1-2 business days