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.
Great low fuss knife
Posted by NS on 13th Mar 2017
I got this knife as a birthday present for myself. I also got a set of knives as a present from a Tokyo knife market from my Dad to compare it to. My main rationale for having this knife, besides the pretty damascus pattern was I wanted a heftier blade compared to my main workhorse globals for when I do a large scale prep. The balance is slightly forward, which encourages proper pinch grip, though I wouldn't mind slightly more weight in the back of the handle. Almost right. Handle is overall very comfortable. Sharpness is slightly less than some of the other knifes I just got out of the box though still very sharp (hence the 4 star vs 5). The blade is obviously large, its a good fit for my forward finger to grip compared to my eight inch Japanese chef knives. The larger size makes it better at doing a rocking motion for cutting compared to 8 inch gyutous I've used. Its also great for cutting long lengths of seafood and meat in a single motion. The cons of the larger size is that the blade is more unwieldy at doing some more of the delicate cuts (I have an intense dislike of large chunks of onion so I dice them super fine.
Posted by Jaymes on 15th Nov 2016
Very very nice. Well balanced and sharp.
A very good buy and a great experience.