This amazing line from Hatsukokoro brings fit and finish to another level. Each blade is handle finished on natural stone. They have a great distal taper similar to Sanjo style knives.

In addition to the beautiful surface aesthetics, the Komorebi Kasumi series features a much taller heel height measurement than most blades in the same blade length, providing extra knuckle clearance and ease of chopping tall produce in your kitchen. Furthermore, the polished and eased spine as well as the choil provide extra comfort during usage, and the wide bevel grind is consistent without too much rippling commonly seen in lower price point wide bevel blades that didn’t receive the right gentle touch. The edge is quite thin, thus touching up and re-sharpening is a breeze along with excellent cutting performance.

You won’t be disappointed with these. 

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade