Kasumi knives are produced by the Sumikama Cutlery in Seki Japan. These 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. V-Gold No. 10 is a high quality steel developed exclusively for knives and scissors. 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.
The layers on both sides of the V-Gold No. 10 core are made by repeatedly folding together two different types of stainless steel and forge welding them by hand until you have sixteen exceedingly thin alternating layers. These sixteen layers are then forge welded to both sides of the V-Gold No. 10 core.
The edge on a Kasumi knife is beveled like a western style knife. However, the bevel is much larger than the bevel on a European or American brand. This larger bevel creates a sharper edge. Kasumi knives do not have a bolster. They do have a stainless steel ferrule that is forge welded to the blade to ensure that food particles do not become trapped between the blade and the handle. They also have a full tang. The handle is made from multiple layers of wood impregnated with a plastic resin. The handle is riveted to the tang.
Super sharp knife and handles verry well. Will beat any shun. I use this knife for all my prep work and on the line during service. My next knife will also be a kasumi.
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By: Roger Baker
Richmond B.C.
By far the best knife I have ever owned. It is razor sharp and keeps an edge better than my other highend knives. Tomato skins are like nothing at all. I can’t say enough about this knife. If you love to cook buy this knife!
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By: HectorVictorious
Bozeman
In a word: AMAZING. That is it. That’s all that needs to be said.
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