KASUMI KNIVES
Premium Japanese Knives
At The Cotswold Knife Company, we are proud to offer the Kasumi knife range, exemplifying the pinnacle of Japanese craftsmanship. Handcrafted by the Sumikama Cutlery factory in Seki City, Japan—a region renowned for its rich history in blade making—Kasumi knives blend traditional techniques with modern innovation to deliver exceptional performance and aesthetic appeal.
Each Kasumi knife is meticulously crafted using premium materials to ensure exceptional performance and durability. The blades feature a VG-10 high-carbon stainless steel core, renowned for its superior edge retention and corrosion resistance. This core is encased in 32 layers of Damascus stainless steel, creating a striking pattern that enhances both aesthetics and strength. The knife is bevelled with a 15-degree angle, creating an extremely sharp edge that measures up with the best Japanese knives. The handles are made from laminated wood, offering a comfortable grip and added durability. This combination of high-quality materials results in knives that are not only visually appealing but also capable of maintaining a sharp edge through extensive use.
Key Features
- Hardness and Durability: Kasumi VG-10 Pro Series knives are hardened to 60-61 HRC
- Expert Craftsmanship: Handcrafted in Seki City, Japan
- Ergonomic Handles: The laminated wooden handles are designed for a comfortable and secure grip
- Material Featuring a VG-10 high-carbon stainless steel core encased in 32 layers of Damascus steel
FAQs
Kasumi knives are meticulously handcrafted by skilled artisans in Seki, Japan, a city renowned for its rich history in blade-making. Produced by Sumikama Cutlery, these knives embody traditional Japanese craftsmanship and modern technology.
The production process begins with the selection of high-quality VG-10 stainless steel, known for its excellent edge retention and sharpness. This core material is then enveloped in multiple layers of softer stainless steel, creating the distinctive Damascus pattern that enhances both the knife's aesthetics and durability.
The Kasumi VG-10 Pro Series knives are forged from a single piece of high-carbon VG-10 stainless steel and are hardened to approximately 60-61 HRC.
The term "Kasumi" is Japanese for "mist" or "haze." In the context of Japanese cutlery, "Kasumi" refers to a traditional knife-making technique where a hard steel core is clad with a softer iron or steel layer. This construction method creates a blade that combines a sharp, durable edge with ease of sharpening.
No, Kasumi knives should not be placed in the dishwasher. The combination of high heat, strong detergents, and potential contact with other items can damage the blade and handle. Dishwasher use may also lead to rusting and will invalidate the manufacturer's guarantee.
Maintaining your Kai knives involves several essential practices to ensure they stay sharp, durable, and in top condition:
- Cleaning: Always wash your knives by hand with warm water and mild detergent immediately after use. It's important to avoid using the dishwasher, as the harsh environment can damage both the blade and the handle over time. After washing, dry the knives completely with a soft cloth to prevent any rust formation.
- Honing: Regular honing is key to keeping your knives sharp and maintaining their edge. Use a honing steel before or after each use to realign the blade's edge. Hold the steel vertically and gently slide the knife down and across the steel at a 20-degree angle.
- Sharpening: In addition to regular honing, your Kai knives will need periodic sharpening, typically once or twice a year depending on how frequently you use them. You can sharpen your knives using a whetstone, a handheld sharpener, or opt for professional sharpening services.
- Storage: Proper storage is crucial for the longevity of your knives. Store your Kai knives in a knife block, on a magnetic strip, or within protective sheaths. This not only prevents the blades from dulling but also helps avoid accidents. Storing knives in a drawer is not recommended, as they can easily get damaged.
- Cutting Surface: To maintain the sharpness of your knife edges, always use wooden or plastic cutting boards. Cutting on hard surfaces like glass, metal, or stone can quickly dull your knives.
- Avoid Misuse: Remember that these knives are specifically designed for cutting food. Avoid using them for any non-food related tasks, as this can damage the blade.
- Handle with Care: Always be mindful of the knife's balance and handle it with care. Avoid dropping or carelessly tossing your knives, as this can lead to damage to both the blade and the handle.
Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of Kasumi knives.