Kikuichi Kasumitogi Series
Best professional-grade vegetable knife for traditional Japanese culinary enthusiasts.
This is a masterclass in traditional Japanese geometry, offering a level of surgical precision that mass-produced knives simply cannot replicate. You trade the convenience of stainless steel for the high-maintenance demands of carbon, but the reward is an edge that feels sharper than anything else in your kitchen.
$250.00
Who it's for
- Professional chefs demanding surgical precision for delicate prep work
- Culinary enthusiasts who value authentic, hand-forged Japanese artistry
- Home cooks seeking ergonomic tools for long, fatigue-free sessions
Who should skip it
- Busy cooks who prefer low-maintenance, dishwasher-safe kitchen tools
- Users who need a robust blade for heavy-duty chopping tasks
- Beginners lacking experience with traditional whetstone sharpening techniques
Performance breakdown
Edge Retention
White #3 carbon steel offers a razor-sharp edge for precision tasks.
Ease of Sharpening
The carbon steel composition allows for quick, effortless honing sessions.
Craftsmanship Quality
Hand-forged techniques reflect centuries of authentic Japanese sword-making heritage.
Blade Geometry
Single-bevel design provides unmatched accuracy for traditional vegetable preparation.
Maintenance Demand
Requires diligent cleaning and oiling to prevent oxidation on carbon steel.
Balance and Feel
Two-layer construction creates a nimble, well-weighted tool for professional use.
Key Specs
Blade Length
6 inches
Blade Material
Carbon Steel
Edge Type
Single bevel
Construction Type
Forged
Country of Origin
Japan
Set or Individual
Individual Knife
Knife Type
Boning Knife
Dishwasher Safe
No
Full Tang
No
Know before you buy
Still have a question?
Ask Metto anything about the Kikuichi Kasumitogi Series before you decide.
