Kasumi Kuro chef's knife damascus steel

Description

Particularities:

• Super sharp knife - quality from Japan
• 32-ply hhigh quality damascus steel
• Non-stick hammer finish - cut material sticks less to the blade
• Optimum blade hardness - easy to resharpen

Kasumi Kuro chef's knife damascus steel

The large Kasumi Kuro chef's knife can be used universally and is a real all-rounder in the kitchen. This Damascus steel chef's knife glides effortlessly through meat, fish and vegetables.

Kasumi Kuro

The new Kasumi Kuro knives have been developed by combining the best technologies from more than a decade of experience in making Kasumi knives. Kasumi Kuro knives are handcrafted using the skills of cutlers and made in the same way as traditional Japanese swords. The blade material of the Kasumi Kuro knife is molybdenum vanadium stainless steel with a high carbon content. The Damascus pattern on both sides of the blade is created by repeatedly folding and forging high-carbon stainless steel in multiple layers, forging a hammer pattern. The uneven hammering structure prevents food from sticking to the blade. The beauty of the damask pattern combined with the traditional Japanese design of the sturdy, black wooden handles make these knives delicate yet sturdy, suitable for all types of cooking.

kasumi

Seki, Japan, the cutlery capital of Japan, is located in the center of the Japanese archipelago. The history of the cutlery industry in Seki dates back 780 years. The method of hardening swords used at the time was unique in Japan. The swords from Seki were of such good quality and artistic value that Seki became famous for their swords. This traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today to make Kasumi knives, which explains their excellent cutting ability and hardness.

Kasumi knives are a specialty from Seki.