The Kasumi blade by Sakai Takayuki is a reasonably priced line of traditional forged knives which work well for first time users as well as more experienced chefs.
It is made to put soft kitchen knife iron on Yasuki's traditional Nihonko or Hagane --- Shiroko / White Paper No.3 Steel --- which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness. You can grind it to extreme sharpness, which it retains for a long time.
The U shaped handle is made of magnolia, easy to grip and are comfortable in the hand, even through long hours of use. The Buffalo Tsuba equipped to the handle represents high-quality and excellent durability, that means made for professional originally.
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