The Kasumi Chef’s Knife is traditionally made, inspired by Japanese sword making techniques. Moreover, it features a curved blade allowing you to rock back and forth on a cutting board for a more precise cut. You can use this knife for mincing, chopping, and slicing vegetables, and slicing meats.
A chef’s knife is an all-purpose knife, and since it will be your go-to knife in the kitchen, the knife’s materials should be high-quality, and the production process and technology should be advanced.
If you want a well-crafted knife created in the Japanese traditional method, keep reading to see if the Sumikama Kasumi Chef’s Knife is one you need in your kitchen.
Sumikama Cutlery operates in Seki, Japan, which has been the center of traditional Japanese sword and knife making since the 13th century. This company has specialized in producing high-quality knives since 1916, using over 780 years of Seki swordsmith tradition in crafting knives using new technologies and new materials. As a result, you get a knife crafted in the Japanese tradition, with newer, more advanced materials to create a superb cutting instrument.
The company makes two knife series using VG-10 steel: the Kasumi VG-10 Damascus series and the Kasumi Solid VG-10 pro series. The company is the original producer of VG-10 steel knives. It takes tremendous experience and knowledge to achieve this steel’s benefits and achieve this knife’s Rockwell hardness of 59-60.
In 2002, the Kasumi series won the Design Plus award at the Ambiente Messe in Germany. In 2013, Team France used the Kasumi Damascus knife and won first prize at the Bocuse d’Or International Competition in France.
Japanese knives have always ruled the culinary world because of their durability, sharpness, and lightweight handling. This Kasumi Chef’s Knife is an exceptionally balanced knife of VG-10 super high-carbon stainless steel with cobalt, manganese, molybdenum, and vanadium for extra durability and ease of sharpening. Skilled artisans make each knife through each step of the manufacturing process.
If you want a well-crafted Japanese knife created in the Japanese traditional method, keep reading to see if a Sumikama Kasumi Chef’s Knife is one you need in your kitchen.
This Kasumi Chef’s Knife is an exquisitely balanced knife of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum, and vanadium for extra durability and ease sharpening.
The layers on both sides of the VG-10 core comprise two types of stainless steel, hand-forged until 16 alternating thin layers around a center core. The blades have a Rockwell C59-60 degree hardness, which keeps the cutting edge sharper for longer than other knives.
The beveled edge on this Kasumi Chef’s Knife is 15°, creating a supremely sharp knife. Moreover, this bevel angle is much narrower than that on a European knife.
This knife series has the Damascus pattern on the blade, which results from forging the 32 layers around the core material. In addition, the Damascus pattern is rough and wavy-looking. Years ago, this texture was ground down and buffed away. However, in recent years, artisans discovered that this roughness was advantageous because foods wouldn’t stick to the blade while cutting.
In addition, this is a full-tang knife, which means that the solid piece of metal that comprises the blade runs down the handle as well. The opposite is a partial tang, where the blade only extends partially through the handle. The full-tang knife gets its strength from one solid, continuous piece of metal.
As a Japanese knife, the Kasumi Chef’s knife has a scalpel-like sharpness. Moreover, because of the high-quality VG-10 steel, the blade is super sharp right out of the box.
Again, to give it superior edge retention, the blade is forged with vanadium, molybdenum, manganese, and cobalt. Moreover, these materials enable easy sharpening of the edge. This sharp chef’s knife is suitable for cutting vegetables, fruits, and meats.
Moreover, unlike other knives, this Kasumi knife has a longer edge suitable for cutting any larger fruits or veggies. Then again, the edge is double beveled, which means this knife is also for left-handed users.
The Kasumi Chef’s Knife handle is black pakkawood, a wood/resin composite that becomes a robust and highly durable material. It is excellent for making knife handles because of its density. In addition, it is more water-resistant than natural wood. Because of these properties, a pakkawood handle will hold up to daily wear and tear.
This black handle is sleek, smooth, and easy to grip. Two rivets connect the handle to the blade. The handle also attaches to the blade with two rivets.
Balancing with the blade, the handle works rhythmically while cutting, chopping, or dicing.
This Kasumi knife weighs only 11.6 ounces and comes with an 8-inch blade suitable for any cutting purpose. To keep the Japanese tradition, the surface of the knife has an excellent Damascus pattern which also reflects characteristics of a Samurai sword: extremely sharp, delicately balanced, and lightweight. Moreover, the company’s logo on the blade surface makes it look classy.
The long knife is full tang and connected to the handle with rivets. The two rivets on the handle give an excellent look by balancing the whole knife. The upper part of the handle has a bolster that ensures safety. Furthermore, the knife is suitable for all food cutting purposes.
Overall, the 8-inch Kasumi Chef’s Knife is an excellent addition to any kitchen.
It would be best if you didn’t wash this knife in a dishwasher, because it could damage the blade. Instead, use a sharpening stone, not honing steel, to re-sharpen the edge.
Because the blade is high-carbon steel, it will react to moisture and acidity in foods, which may cause discolorations. This condition is harmless and natural. Some sellers recommend purchasing and using a rust remover on the blade to remove patina and rust that might form.
To store your Kasumi Chef’s Knife, use a wooden knife sheath or plastic edge guard to protect the blade. Knife blocks are fine, but make sure the block is large enough to cover the entire blade. Avoid using magnetic strips to store your knife, which can weaken the blade’s metal. Never store your knife in a drawer without a sheath or an edge guard.
This chef’s knife Samikama arrives with a lifetime guarantee against any faults or defects of the knife. The knife ensures lifetime efficiency, yet if you find any defects or are not satisfied, you can return it for a replacement or a full refund.
Yes, this is an excellent knife. Sumikama is the creator of the original Kasumi knife, so you can be sure they know what they are doing. They have used Japanese traditional knife making with 21st-century materials to create an exquisitely balanced knife with sharpness beyond expectation.
The main difference is that the knife is not as expensive as the other Japanese well-recognized brands. Yet, the knife offers a quality product with satisfying performance. Moreover, this knife adds a great appearance to the kitchen.
The Kasumi Chef’s Knife is undoubtedly an excellent knife for a home kitchen, but it will also handle a whole day’s work in a commercial kitchen.
Overall, you can never go wrong when you choose the Kasumi Chef’s Knife. You will see hundreds of Japanese knives on the market, but only a few of them will meet your budget, needs, expectations, and, most importantly, satisfaction.
This knife should be on every chef’s wish list with an incredible blend of art, tradition, and technology. Moreover, it looks and works great at the same time, which rarely happens. So, when you come across a combination of both beauty and utility, you know you’re looking at a winner.