Folded DAMASCUS Steel Kinife Blades

The Kasumi boning knife has a razor sharp edge. The narrow blade and tapered tip make it easy to work around bones without damaging the surrounding meat.

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 16cm.

• The Kasumi boning knife should be sharpened regularly.
• 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.