The Kasumi knives just like the Yanagi are made by the high-carbon steel hand-forging, white steel 1 and with iron. This carbon steel became the cutting edge of the knife while the iron creates the body and the spine of the blade. The combination of the Steel Types makes the knife that has a bit brittle than that of honyaki-style, and simpler to sharpen. Lots of carbon steel knives have been made by using coke fuel, however, the Tsukiji Masamoto knives has been made using charcoal, that makes higher quality blades since it is more gradual rather than the abrupt changes of temperature. The Tsukiji Masamoto pays exclusive attention in the making of the deeper urasuki (the concave surface of a backside) to maximize the effect. The Urasuki facilitates fresh food separation from a blade, just like the perforated or the hollowed knives. That is why you may perform uraoshi or the sharpening of the backside of the single bevel knife in keeping the outside edges leveled on the coarse stone, not like the other brands. The carbon steel blades just like the Kasumi required more delicate handling with care than the stain-resistant knives, which are considered as sharper. The Kasumi knives were the normal blade of the Japanese chefs that are being created for the slicing of raw fishes, the Yanagi is also the best for the carving of cooked meat, the lightly slicing of veggies or portioning of patés and terrines. The handle material is (Hō) Japanese Magnolia while the bolster material is the water buffalo horn with the wooden saya as the cover that is being sold separately. Kinds of Tsukiji Masamoto:
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