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KASUMI Chef's Knife 200 mm KASUMI Chef's Knife 200 mm
199.00€
KASUMI Santoku Knife 180 mm KASUMI Santoku Knife 180 mm
226.00€
KASUMI Chef's Knife 240 mm KASUMI Chef's Knife 240 mm
229.00€
Kasumi Titanium Santoku Knife 180 mm Kasumi Titanium Santoku Knife 180 mm
84.00€
Kasumi Titanium Chef Knife 200 mm Kasumi Titanium Chef Knife 200 mm
89.00€
Kasumi HM Chef Knife 200 mm Kasumi HM Chef Knife 200 mm
159.00€
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KASUMI Chef's Knife 240 mm

229.00€

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KASUMI Chef's Knife 240 mm.

The Kasumi santoku knife has a deep blade with a blunt nose; a style of knife favoured by many cooks. The santoku knife is an excellent slicing knife.

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 santoku knife should be sharpened regularly.
  • The santoku knife is very useful for fine slicing.
  • 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

 

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