Kasumi

카스미 마감은 일본 전통 칼 제작 기법으로, 주로 연철과 경강을 결합하여 만든 칼에 사용됩니다. '카스미'는 일본어로 '안개'를 뜻하며, 두 금속이 만나는 날 부분의 베벨에서 나타나는 흐릿하고 무광택 같은 외관을 적절히 표현한 단어입니다. 이 효과는 미적인 아름다움뿐만 아니라 소재를 융합하는 장인 정신을 보여주며, 아름답고 기능적인 칼을 만드는 기술을 강조합니다. A full process description and historical context appear in the detailed section on this page.

A kasumi finish is the traditional finish on Japanese single-bevel and clad knives. After grinding the blade, the smith uses progressively finer natural or synthetic stones to polish the hard core steel (hagane) bright while leaving the softer cladding (jigane) hazy — the contrast between the two is what defines the kasumi look.

Kasumi is the traditional finish on single-bevel knives — yanagiba, usuba, deba — and on premium clad double-bevel blades. It is most commonly seen on knives with carbon-steel cores and softer-iron cladding where the steel contrast can be visually emphasized.

Kasumi finishes are part of the steel itself and require no special care beyond standard Japanese knife maintenance. Hand wash, dry immediately, use proper cutting boards. Over many years and many sharpenings, the kasumi line will shift as the bevel is reground — this is normal and can be restored by a professional polisher.