Maguro Kiri Kasumi White Steel 540mm (21.3")
€ 1,550.00

Maguro Kiri Kasumi White Steel 540mm (21.3")

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Maguro Kiri Kasumi White Steel 540 is a large knife designed for cutting tuna. It is a hybrid between Deba and Yanagiba and allows the user to cut large fillets in a single slicing motion. On one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.

The single-bevel blade (for right-handed users only!) is 540 mm long and comes complete with a wooden protective Saya. The knife has a wonderful finish as it is ground and polished on natural whetstones. A pronounced wavy line, called the Kasumi (mist) finish, flows along the cutting edge.

With knives requiring long-term sharpness, high-carbon steel is usually chosen, which is why this giant is also made from extremely pure White Steel 2. It has no additives (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, gentle sharpness, is easy to resharpen, and will remain sharp for a long, long time.

The good-size handle is made of magnolia wood and is finished with a buffalo horn ferrule. The size and shape of the handle enable a comfortable grip and safe work.

The knife is made in the famous knife capital Sakai.

About the blacksmith:

Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef's culture has been supported by the creation of traditional knives in Seki, a town known as the home of kitchen cutlery in Japan. Kikumori smithy is considered one of the best knife makers in the region.


Blade shape: Slicer
Steel type: White Steel 3
Hardness (HRC scale): 63
Overall length: 855mm (33.6")
Blade length:
540mm (21.3")
Blade height:
38mm (1.5")
Spine thickness: 5.6mm (0.22")
Weight: 685g (24.2 oz)
Handle length: 275mm (10.8")
Handle type / wood:
Japanese / Magnolia wood and Buffalo horn
Blacksmith: Sakai Kikumori


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.