The Kasumi blade is made to put soft kitchen knife iron on traditional Nihonko or Hagane which has been widely used for a very long time in Japan. You can grind it to extreme sharpness, which it retains for a long time. The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust.
•Blade Steel Type: High Carbon Steel (Nihonko, Japanese Steel)
•Made in JAPAN