Recommended for Either a Beginner or Junior Chef
Tsukiji Masamoto’s Shiro-Ko Kasumi line sports a blade steel crafted out of White Steel (WS), a high-carbon steel that often possess an HRC ranging anywhere from 62-63. WS is a very popular blade steel. In fact, it is the most common type of blade steel found in traditional/Eastern kitchens. Chefs & cooks alike enjoy using it because in spite of its hardness it is relatively easy to sharpen and takes on a very fine and sharp edge that proves to be an invaluable resource in the kitchen. One downfall of WS is that it rusts when it comes into contact with air and water, and therefore needs to be dried thoroughly before being stored. “Kasumi” knives are similar to “Hongasumi” knives with the exception that “Hongasumi” knives have their soft-iron and high-carbon steels bonded together by a blacksmith, which usually leads to a purer finished product as a skilled and knowledgeable blacksmith can remove many of the impurities from the metal(s) that is being forged. The blade steel of “Kasumi” knives on the other hand has its soft-iron and high-carbon steel pre-bonded by automated steel factories prior to being forged into a kitchen knife by a blacksmith. The Shiro-Ko Kasumi knives sport a traditional-style, ebony wood handle embedded with a buffalo horn bolster for balance.
Recommendation: Tsukiji Masamoto’s Shiro-Ko Kasumi line is recommended for professional chefs, cooks and kitchens because its knives require advanced knife maintenance and sharpening skills.