Kasumi 88024 - 10 inch Chef's Knife

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Price: $205.95 $195.00   

Product Feature

• 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.

Kasumi 88024 - 10 inch Chef's Knife Review

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.

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