Kasumi Japanese Kitchen Knives
Made in the style of katana, they offer brilliant cutting power as well as being well balanced, making them a revelation and once you sample the joys of using a Japanese Kitchen knife you won’t want to go back to ordinary knives. Traditionally, all Japanese kitchen knives were made from the same carbon steel as Katana – which are Japanese swords traditionally favoured by the Samurai from the 12th century onwards.
Today, the majority of modern Japanese knives are produced in Seki, Gifu which is where state of the art technology and manufacturing is updated to produced world class, high-quality stainless steel and laminated steel kitchen knives.
This is strictly used for cutting fish, but in most modern Western houses and Japanese sushi restaurants, Yanagiba knife is mostly used for cutting and slicing tasks for any kind of food, meat or vegetable due to its length and ease of slicing.
There are Japanese knives for every occasion, Wakuda uses a deba knife for filleting fish at Tetsuya’s, while long yanagiba blades are perfect for thinly slicing sashimi. European blades are usually made with a softer steel, about 52-56 on the Rockwell scale (a scale used by metallurgists to define a piece of steel’s hardness), compared to 58-65 for Japanese knives.
Each Kasumi knife has a laminated Japanese Pakka wood handle secured with Stainless Steel rivets. The actual cutting edge and backside of the blade is carbon steel, while the supporting spine and rest of the blade is iron, which makes the sharpening process easier.
Due to its extremely hard edge, the blade retains its sharpness for longer compared to other Japanese knives, but these knives also take more time to sharpen, and in general, are more difficult to maintain because they are more brittle.
This is Japan’s answer to the all purpose chef’s knife and as an all rounder the serious knife people will judge this as a knife which is designed for most cutting needs in the kitchen as it will work well for meat, fish, veggies etc. So, the difference between Japanese and Western knives is that Japanese steel will hold an edge longer, but you are less likely to be able to extend the life of the knife through honing.
History of Japanese Kitchen Knives Originally, all Japanese kitchen knives were made from the same carbon steel as the katana blade carried by the samurai warrior.
The Kasumi Japanese Chefs Knife is a traditionally made knife, crafted in the city where Damascus knives were first made in the 13th century. With the unique strength of these high quality knives and through the proper maintenance of the cutting edge, your blade will not lose its sharpness and will last a lifetime.
Because a honyaki knife is forged from high-carbon steel, the blade has the longest lasting sharpness of all knives.
The blades of the Kasumi Masterpiece knives have a VG-10 steel core with 1% carbon, a 60° Rockwell rating in hardness.
I settled on the Kasumi Damascus Stainless Steel 240mm chef knife (the millilmeter measurement indicates the length of the knife blade, in this case just under 9.5 inches).
Kasumi knives are made in the traditional Japanese manner – by the continous folding and forging of thin layers of steel.
Kasumi kitchen knives have a traditional Japanese handle made from laminated wood, which is not dishwasher safe.
The outstanding edge of the Kasumi knife blades has been achieves by combing the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen making these professional kitchen knives.
Japanese kitchen knives generally feature handles made of wood, which can be replaced easily if needed over time, without having to get an entirely new knife.
A more cost-effective solution for us all for sure!
Japanese steel knives have the power to revolutionize your preparation process, providing a cleaner, finer cut than the more common knives many of us have in our kitchens.
The wavy pattern on the blades is called a Damascus look; what gives it that pattern are 16 layers of SUS410 High Carbon Stainless Steel pounded to 3/1000th of an inch and then “clad” on each side of the VG10 core.
In professional Japanese kitchens, the edge is kept free of rusting because knives are generally sharpened on a daily basis.
The blade core of KASUMI knives uses super-hard alloy steel V Gold No. 10, which is made specially for cutlery.
Kasumi Japanese Damascus Steel Knives – forged knives with blades folded 32 times during manufacture to produce superb blades displaying the characteristic pattern of Damascus steel.
Laminated blades come in 3 different types:
- Awase (meaning mixed, for mixed steel).
- Kasumi (meaning misty, referring to the misty look of iron after sharpening).
- Hon-kasumi (higher quality kasumi).
For the record, Seki City is the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history.
Really worth a visit for any knife fanatics out there!