Kasumi knives and cutlery come from Seki, Japan, a city with a rich history of producing some of the finest Japanese swords. This heritage is present in every Kasumi knife.
Produced by Sumikama Cutlery a company which specializes in producing knives from the most advanced materials with the most advanced manufacturing techniques, Kasumi knives are perfect for hobbyists or professional chefs. Producing the Kasumi knives requires tremendous experience and knowledge in order to be able to achieve the full benefit of the different stainless steels that are used.
Kasumi Masterpieceare a special, limited version of the Kasumi knives. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever.
Kasumi Masterpieceknives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging.
The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone.
The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone.