This blade features a Kasumi finish (霞仕上げ), a traditional style of surface polishing used on laminated Japanese knives to create a soft visual contrast between the core steel (hagane) and the outer cladding (jigane). The term “Kasumi” (霞) means “mist,” referring to the subtle, cloudy appearance left on the soft iron or soft carbon jacket after polishing.

In most cases, the Kasumi effect is achieved using fine synthetic stones, sandblasting, or acid treatments, depending on the knife’s grade. The core steel is left slightly brighter and more reflective, while the cladding has a muted, matte look—highlighting the blade’s laminated construction.

Kasumi finishes are commonly found on entry-level to mid-tier traditional Japanese knives, such as yanagiba, deba, and usuba, and offer an attractive, functional surface that balances aesthetics with affordability.