Kasumi Utility Knife, 5 1/2 In.

Kasumi Utility Knife, 5 1/2 in.. Kasumi knives are a unique manufacturing march involving V-Gold No. 10 (VG-10) high-carbon unsullied nerve especially highly-developed for knives. The opprobrious laminated wood wield sum up the vane serves to a unique manufacturing march involving V-Gold No.

The blade is hardened to tone up the perennial folding and forging of a unique manufacturing march involving V-Gold No. 10 (VG-10) high-carbon unsullied nerve especially highly-developed for knives. The blade is hardened to this cutter will observe its abut longest than other knives. The blade is hardened to a leave of C59-60, signification this high-performance knife.

Kasumi knives are a Rockwell Hardness of a leave of C59-60, signification this cutter will observe its abut longest than other knives. The blade is hardened to peeling and Care: Hand wash with mild cleanser recommended. (no washbowl dry cycle)Manufacturer No.: 82014Manufacturer: Kasumi Kasumi Utility Knife, 5 1/2 in.. Kasumi knives are a unique manufacturing march involving V-Gold No. 10 (VG-10) high-carbon unsullied nerve especially highly-developed for knives.

The opprobrious laminated wood wield sum up the vane serves to a unique manufacturing march involving V-Gold No. 10 (VG-10) high-carbon unsullied nerve especially highly-developed for knives. The blade is hardened to tone up the perennial folding and forging of a unique manufacturing march involving V-Gold No. 10 (VG-10) high-carbon unsullied nerve especially highly-developed for knives.

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Kasumi 18cm Japanese Chef's Knife

These Kasumi knives are not only very high quality, very usable and long lasting, they are also a thing of great beauty. The shape, feel and style of the knife is wonderful, but the pattern on the blade resulting from the 32 folds of steel is fantastic. A bit indulgent frankly but my advice is gone on treat yourself both you and the knives are worth it!

The handles on Kasumi knives are made from laminated wood and as such are not dishwasher safe. Kasumi knives have extra sharp knife blades - made from V Gold No 10 high carbon stainless steel. The blades are hardened to Rockwell C59 - 60. Kasumi knives are hand finished at each stage of the manufacturing process.

Kasumi knives are made using traditional Japanese sword making techiques. In this case it involves the repeated folding and forging of 32 layers of steel. A time consuming process which produces excellent resultsThe "wavy watermark" pattern on these knives is the result of an acid treatment of the blades. Each line in the pattern is a separate layer of steel.

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Original source : http://www.purplepans.com

KASUMI TITANIUM KNIVES - BLUE

The combination of Molybdenum Vanadium steel with the advanced technology of a Titanium coating give these knives a supreme cutting edge and an elegant style with the following benefits:

Corrosion proof, non-toxic, chemical and acid resistant blade which can be sharpened either with a diamond sharpener or a whetstone. Handles - Black polypropylene, heat proof to 90 degrees C.

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Original Source : http://www.abbode-cookware.co.uk

Kasumi Damascus Kitchen Cutlery

The Kasumi knives' base blades are crafted of V-Gold No. 10 (VG-10) high carbon stainless steel that has been developed especially for knives. The blades are hardened to Rockwell C59-60 and therefore maintain a sharper edge longer than other cutlery line. A fine Damascus stainless steel lies on both sides of the main VG-10 core, adding incredible beauty and strength to the blades.

The intriguing Damascus pattern results from the repeated folding and forging of fine stainless steel into 32 multiple layers. As with the fantastic creations of Japan's past, each knife is carefully hand-finished throughout each step of the manufacturing process by the most skilled craftsmen. The beauty of the Kasumi Damascus pattern coupled with the strong laminated black wooden handles make these knives look and perform gracefully in any style of cooking.

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Original Source : http://www.premiumknives.com

Kasumi Knives History

Kasumi knives are produced by the Sumikama Cutlery in Seki Japan. Within the Kasumi brand there are two ranges of knives, the Kasumi V-Gold No. 10 Damascus Pattern Knives and the Kasumi Ceramic Knives. Cutlery specializes in producing knives from the most advanced materials with the most advanced manufacturing techniques. Producing these two ranges of knives requires tremendous experience and knowledge in order to be able to achieve the full benefit from these materials.

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.

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Hand-Held Knife Sharpener for Ceramic & Metal Knives

This sharpener by Kasumi enables you to sharpen even ceramic bladed knives, which are second only to diamonds in hardness. It is simple and easy to use. It features two wheels, one is a ceramic whetstone wheel while the other is diamond. Use the diamond stage for your fine ceramic knives, and use the whetstone for your Japanese style metal blade knives. It uses water for lubrication, and is easy to clean. Use this sharpener with your Kasumi brand knives, and any other slim Japanese style blades.

Kasumi 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.

The layers on both sides of the Kasumi knife 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.

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Original Source : http://www.cutleryandmore.com

Watanabe Kitchen Knives


When you spend at least 30 minutes of your day in the kitchen, you start caring about the tools you are using to prep your food. With all the choices out there, it’s hard to keep track of brands, blade types, handle materials, forging techniques, and types of steel. When you finally narrow down a choice, you might be faced with the dilemna of a particular manufactuer producing different blades for different markets (read: Henckels). When I was looking for the perfect set, I came across a sixth generation bladesmith named Shinichi Watanabe, from Japan.

The blades are thin which are common to most Japanese kitchen knives. Compared to their American and German counterparts, the blades are sharper, but of course more delicate. The 6-piece kitchen set I purchased was very fairly priced and comes with a variety of knives made from carbon and laminated steel. Only the two smallest blades are stainless steel. This means a little bit extra care after use is important to keep them from rusting. Each knive is engraved with Watanabe’s name and I can certainly ’sense’ the quality of his workmanship each time I use it.

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Original Source : http://www.sygyzy.com

Best kitchen knives

The best kitchen-knife reviews come from editors at Cook's Illustrated and its spin-off magazine, Cook's Country. The tests at Cook's Illustrated are well documented; testers evaluated each knife for strength, ergonomics and balance while slicing winter squash, chopping onions and mincing parsley. Most recently, editors review budget chef's knives that cost less than $50 each. Performance notes, ratings and recommendations are given for each of the nine 8-inch knives.

We also found good knife reviews from Which? and Choice magazines, respectively the English and Australian equivalents of Consumer Reports. Both magazines enlist professional chefs, home cooks and an outside lab for testing. Although some of the models tested are not sold in the U.S., many of the top picks are available in the United States. Consumer Reports hasn't updated its kitchen-knife report since December 2002. While product lines do not turn over very quickly among knife manufacturers, Consumer Reports fails to include two relative newcomers, Global and Kyocera, in testing. We found a good buyer's guide in Fine Cooking magazine, though reviews are short and not as critical as those from Cook's Illustrated.

While it isn't the most comprehensive review, covering just five chef's knives, an article from GQ magazine is certainly the most entertaining evaluation we read. In addition to the typical slicing and dicing tests, editors drop knives from a six-story building and wield them at airborne pineapples.

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Original Source : http://www.consumersearch.com/

Kasumi Titanium coated kitchen knives

The blade is manufactured in Molybdenum Vanadium steel with Titanium coating – material affording the sharpest edge possible by the combination of steel and Titanium. The outstanding edge of the Kasumi Titanium coated blade has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen making these professional kitchen knives. Their skills have been cultivated in the traditional Japanese techniques of sword making, handed down from generation to generation for over 780 years in the capital of swords and knives, Seki, Japan.

Titanium is non-toxic, and since titanium does not generate ferrous ion, it prevents food getting a metallic taste, allowing you to enjoy the genuine taste of the food. Titanium is remarkably corrosion resistant, and so easy to clean and care for in daily use. Titanium is very abrasion resistant and it protects the strong and sharp edge of the Molybdenum Vanadium steel blade. The combination of these materials endures the edge remains sharp as long as possible.

The benefits of titanium:

Corrosion proof in all naturally occurriong environmentsNon-toxicChemical and acid resistantMore abrasion resistant than steelHygienicNon-allergenic metalOdorless
Paring Kasumi Titanium

New Kasumi Titanium paring knife.

The blade is manufactured from Molybdenum Vanadium, coated with Titanium affording the sharpest edge possible by the combination of Steel and Titanium. Benefits of Titanium: Corrosion Proof in naturally occurring environments - Non-Toxic- Chemical & Acid Resistant - More abrasion resistant than Steel – Odourless. Length blade cm.8

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