Kasumi knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel. V-Gold No. 10 is a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. V-Gold No. 10 is a high quality steel developed exclusively for knives and scissors. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel. Sumikama's technique for this special tempering is a closely guarded secret.
The layers on both sides of the V-Gold No. 10 core are made by repeatedly folding together two different types of stainless steel and forge welding them by hand until you have sixteen exceedingly thin alternating layers. These sixteen layers are then forge welded to both sides of the V-Gold No. 10 core.
The edge on a Kasumi knife is beveled. However, the bevel is a much narrower angle than the bevel on a European or American brand. Kasumi knives are beveled at a 15 degree angle creating a very sharp edge.
The knife has a full tang with pakkawood riveted to each side of the tang creating a very distinctive and comfortable handle. A pakkawood handle is made from multiple layers of wood impregnated with a plastic resin.
Posted by Jaymes Norris on 14th Jun 2019
Oh how wonderful a blade can be.
So nice, my second order here, always fast, highly recommended!
Never disappointed with Kasumi
Posted by Justin M on 5th Sep 2014
These knives are super sharp and stay that way I have a full set and the pairing knife has all the quality, functionality, and beauty I have come to love with Kasumi products. It has a full length handle un like other pairing knives I have owned and the blade is beautifully polished damascus!
Kasumi paring knife
Posted by Richard J. Gamez on 6th Aug 2014
Well balanced knife, extremely sharp and overall a beautiful work of art.
Good knife, if not good price!
Posted by Greg on 26th Apr 2014
The kasumi knife blades are almost identical to the Shun damascus style blades, the exception being the profile of the stamped blade. The edge is very sharp, though not razor sharp, and retains its keen edge just as Shun knives do. The heft of the handle helps control the cuts and apart from some very minor cosmetic burs and very small gap where the handle and tang come together, i would say that this is a good entry level Japanese cutter. The prices from SOINTU are better than every other internet retailer, though with the yen on the decline i would hope that the price of Japanese knives will come down a bit.