Kasumi Tora knives are handmade in Seki, Japan utilizing the skills of knife making specialists and are crafted in the same fashion as traditional Japanese swords. THe knife is carefully finished, piece by piece, throughout its process by the handwork of skilled craftsmen
The cutting blade body is made of high-carbon molybdenum vanadium steel, which boasts sharpness, rust resistance and is easy to sharpen. The handle is made of magnolia wood with a black epoxy cure, making the knife comfortable to handle, lightweight, and well balanced.
The Japanese chef’s knife, also called Gyuto, is great for cutting, chopping, slicing or mincing. Thanks to its optimal weight and great balance, it also works well for heavier work such as cutting hard vegetables or portioning meat. The wide blade can be additionally used to scrape and transfer the prepared ingredients from the board to the pan or to the pot.