| Folded DAMASCUS Steel Knife Blade.
The Kasumi paring knife has a narrow blade favoured by many european cooks for peeling potatoes and other vegetables.
Kasumi knives are made in Seki, the sword making capital of Japan. Traditional techniques and a specially developed steel are used to produce an excellent range of knives with super - sharp edges.
Lenght of blade 8cm.
- The Kasumi paring knife should be sharpened regularly.
- The narrow blade used on this knife is popular with european
cooks. This knife is too short and too shallow to be used
for chopping.
- The handles on Kasumi knives are made from laminated wood
and as such are not dishwasher safe.
- Kasumi knives have extra sharp knife blades - made from
V Gold No 10 high carbon stainless steel. The blades are
hardened to Rockwell C59 - 60.
- Kasumi knives are hand finished at each stage of the
manufacturing process.
- Kasumi knives are made using traditional Japanese sword
making techiques. In this case it involves the repeated
folding and forging of 32 layers of steel. A time consuming
process which produces excellent results. ( In Europe we
often refer to this type of steel as Damascus steel, after
a traditional and similar middle eastern method of sword
manufacture).
- The "wavy watermark" pattern on these knives
is the result of an acid treatment of the blades. Each line
in the pattern is a separate layer of steel. Not all layers
are visible.
- ADVICE - We recommend that you hand wash Kasumi
knives in warm water with a mild detergent. This is best
done immediately after use and before any foodstuffs have
had a chance to dry on to the blade. Dry immeditaely with
a soft cloth.
- ADVICE - All Kasumi knives (except those with a
serrated edge) should be sharpened regularly for optimum
performance. Ideally this should be done every time you
use your knife. Kasumi recommend that you sharpen their
knives using a wetstone.
- ADVICE - Do not chop on to bones or open tins with
your knives. Do not attempt to cut or chop frozen foods
with your knives.
- ADVICE - Knives are sharp - please keep them out
of the reach of children.
Kasumi knives are made from a specially developed steel -
VGold No 10 high carbon stainless steel.
Kasumi knives are hardened to Rockwell 59-60.
Kasumi knives have a traditional Japanese handle made from
laminated wood, which is not dishwasher safe.
Kasumi knives and made in the traditional Japanese manner
- by the continous folding and forging of thin layers of steel.
There are 32 separate layers in a Kasumi knife.
Kasumi knives should be washed by hand - they are NOT dishwasher
safe
see more Kasumi Knives here
|
