Kasumi Knives
Click here to view our entire range of Kasumi knives and whetstones
About: Kasumi Knives
Kasumi is recognized throughout the world as the pinnacle of kitchen knives, blending modern steel technology and traditional Japanese sword-making expertise.
Kasumi knives are made in Seki, the sword making capital of Japan, and are constructed in the traditional Japanese method by the continuous folding and forging of 33 thin layers of specially developed Damascus carbon stainless steel. These layers not only act as a strengthening force for all Kasumi knives, but also create a stunning pattern on the blade. The Kasumi blade is hardened to a Rockwell hardness of C59-60, therefore maintaining the sharpness of the knife's edge throughout many years of use.
Kasumi knives are hand-finished throughout each step the most skilled steel craftsmen. They have a full tang construction and their strong laminated black wooden handles add control, confidence and style.
Our Kasumi knives range also includes a great selection of Kasumi whetstones and sharpeners. Ceramic sharpening stones can put a smooth, sharp cutting edge on almost any knife, and work extremely well on Japanese blade steel. The 240/1000 grit stone will handle any sharpening job, however if you are going for that exceptional edge, finish the knife with the 3000/8000.
Our entire range of Kasumi knives and sharpeners includes FREE DELIVERY.
 |
|
 |
|
|
|
SPECIALS - Kasumi Knives |
|
|
|
|
|
|
|
|
|
|
RRP $275 |
RRP $112.95 |
RRP $158 |
|
|
|
|
|
|
 |
|
 |
|
More about the making of Kasumi Knives
Of the 33 layers of stainless steel which make up the blade of all Kasumi knives, only the middle layer acts as the cutting edge. It is made using V-Gold No. 10 stainless steel, a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening 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 technique for this special tempering is a closely guarded secret to Kasumi.
The layers on both sides of the V-Gold No. 10 core are made by repeatedly folding together two different types of softer 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 to complete the Kasumi blade.
The edge on a Kasumi knife is bevelled 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.
Click here to view our entire range of Kasumi knives and whetstones
