Kasumi 88024 - 10 inch Chef's Knife

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Kasumi 88024 - 10 inch Chef's Knife Review

Nowadays Kasumi 88024 - 10 inch Chef's Knife is one of the US bestseller This product quality is also excellent. Many Reviews has proven that this item has good quality, so most of the buyers are satisfied. You can see it from the customers opinions who have given positive responses. if you are interested in this best buy on sale, you should order soon to avoid out of stock, because this item tends to sold out quickly.


Kasumi 88024 - 10 inch Chef's Knife Features :

• 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

Kasumi 88024 - 10 inch Chef's Knife 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.


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Kasumi 88024 - 10 inch Chef's Knife Random customer review :
My nr.1 knife
This is the knife I use most out of all my knives. He's a good all-around size and it keeps a really sharp edge for a long time.

I first bought a fine enough stone to sharpen it this month and I've had it for 5 months, and I work almost every day.

I also just purchased the Santoku-knife for vegetable cutting because I like the size and angle of the blade... the first cut when I took it out of the box was like a beautiful sound of music. Also a great knife.

I have a pair of Masahiro Virgin Carbon knifes and they are extremely sharp as well, but hold their edge for a short period, are more fragile and need extra attention. But the Kasumi's are hard-solid steel with a firm grip handle and seem indistructible with these Damascus-stripes along the blade, a much preferred choice for the pro-kitchen worker.

I also have a set of Global-knives and in comparison, they are cheaper and are fairly easy to sharpen but they also have a small grip that...

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