Loading...
Loading...
On Sale
Tadafusa Hon Kasumi 240mm Sashimi Hocho for Left Hand
Sashimi Hocho are used for slicing the raw fish (Sashimi) traditionally served by the Japanese. Also suitable for fine slicing of other meats. Both the handle and the blade are created specifically for right-handed use.
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.
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.