| Kasumi Chef's/Cook's Knife - 20cm - SM88020
Damascus steel knives - 32 layers
Folded DAMASCUS Steel Knife Blade.
The Kasumi chefs knife is the best tool for chopping and
slicing herbs, garlic and 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 20cm.
- The Kasumi chef's knife should be sharpened regularly.
- The deep blades on chef's and cooks knives make them the
ideal tool for chopping and slicing all herbs and vegetables.
Forged knives also cut through larger denser vegetables
with ease.
- 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 finnished 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
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