Buy Kasumi 88024 - 10 inch Chef's KnifeKasumi 88024 - 10 inch Chef's Knife Product Description:
- Kasumi 8-inch Chef?s knife; Classic shape for prepping ingredients
- Damascus pattern is eye catching and rust free
- The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper edge
- The asymmetrical handle is made from multiple layers of wood impregnated with a plastic resin and is riveted to the full tang
- Kasumi knives are produced by Sumikama Cutlery in Seki, Japan
Product Description
Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from the most advanced materials with the most advanced manufacturing techniques. Kasumi V-Gold No. 10 Damascus Pattern knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel. V-Gold No. 10 is a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel. Sumikama's technique for this special tempering is a closely guarded secret.
Customer Reviews
Most helpful customer reviews
18 of 18 people found the following review helpful.
By Benjamin Billings
This was the 3rd Kasumi knife I purchased. I first had a pairing and 7 in santoku. I bought both of these after using my girlfriend's wusthof versions of the same for 2 years. I would keep them sharp for her and honstely, wusthof makes some good knives. When I decided to go with my own i knew i wanted some damascus steel blades, and after a few weeks of research decided on the kasumi brand. I couldn't be happier.The knives are beautiful. The pattern in the blade from the folding of the steel is lovely. The dark wood handle feels secure and is well balanced. It's symmetric so works equally well for right and left handed people (has a 50/50 bevel on the blade as well which a lot of Japanese knives do not have). The 10in blade is long enough to cover most of my cutting board so running through a stack of cabbage or spinach is about a 3 second task now.All your prep work will just be easier with this knife. If you keep it sharp (which is really easy to do) it slices through anything you want to throw at it, tomatoes are just fun with this knife.I find sharpening knives on a whetstone to be a relaxing activity, and the downside of this knife is that it almost never needs sharpening. The steel is folded over 33 times resulting that only the middle layer is used for cutting and it is some of the highest quality knife steel you can buy. I had a 600/1000 combo whetstone, but i switched to a 1000/8000 grade to keep these knives sharp enough to shave with (literally as i test on my arm hair and leave little bald patches which always annoys the girlfriend).It's a purchase that will last as long as you care for it. I think it's a beautiful addition to any kitchen.
10 of 10 people found the following review helpful.
By Hafthor Reynisson
This is the knife I use most out of all my knives. He's a good all-around size and it keeps a really sharp edge for a long time.I first bought a fine enough stone to sharpen it this month and I've had it for 5 months, and I work almost every day.I also just purchased the Santoku-knife for vegetable cutting because I like the size and angle of the blade... the first cut when I took it out of the box was like a beautiful sound of music. Also a great knife.I have a pair of Masahiro Virgin Carbon knifes and they are extremely sharp as well, but hold their edge for a short period, are more fragile and need extra attention. But the Kasumi's are hard-solid steel with a firm grip handle and seem indistructible with these Damascus-stripes along the blade, a much preferred choice for the pro-kitchen worker.I also have a set of Global-knives and in comparison, they are cheaper and are fairly easy to sharpen but they also have a small grip that does not suit my scandinavian hands at all and after some lengthy, repetitive work with the Global I start getting blisters.So these knives get 5 out of 5 for handling, sharpness, durability, looks AND price, for you could pay more money for lesser blades.Highly recommended!
9 of 9 people found the following review helpful.
By Douglas S. Ronne
This knife will slice through a tomato that is so soft it is almost rotten. It holds an edge for a long time and what an edge!
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