This is a popular, reasonable and commonly used Japanese knives using Yasuki white steel for professional and household use, which is made by skillful traditional craftsman. It is also, we recommend for household use to enjoy cooking with good knives.
“kasumi” are made from two materials: high-carbon steel "hagane" (Yasuki white steel) and soft iron "jigane" forged together. This style of knife offers a similar cutting edge to a honyaki blade in high-grade knives. It offers the benefit of being "more forgiving" and generally easier to maintain than the honyaki style, at the expense of stiffness. Some see this as an advantage.