Description
This length, width and sharpness of this slicing knife results in the blade gliding through raw or cooked meat with little need for back and forth motion, which may tear or crush the meat fibres, resulting in poor presentation and flavour. Traditionally, a knife such as this would be used for slicing thin cuts of fish (potentially for sushi or sashimi) but the addition of a bevelled edge makes it suitable for using on fish, poultry, pork and red meat.
About Kasumi:
Kasumi are a brand made by expert sword makers, Sumikama, who have been crafting knives and swords for over 100 years out of Seki, a Japanese city well known for its bladesmiths. The Damascus range displays a distinctive pattern on the blade created by the 32 layers of folded steel; not only beautiful, it results in an impossibly strong and sharp blade. The steel used in the Kasumi Damascus range is VG-10 - a high-carbon stainless steel with high corrosion resistance and excellent edge retention.
Description
This length, width and sharpness of this slicing knife results in the blade gliding through raw or cooked meat with little need for back and forth motion, which may tear or crush the meat fibres, resulting in poor presentation and flavour. Traditionally, a knife such as this would be used for slicing thin cuts of fish (potentially for sushi or sashimi) but the addition of a bevelled edge makes it suitable for using on fish, poultry, pork and red meat.
About Kasumi:
Kasumi are a brand made by expert sword makers, Sumikama, who have been crafting knives and swords for over 100 years out of Seki, a Japanese city well known for its bladesmiths. The Damascus range displays a distinctive pattern on the blade created by the 32 layers of folded steel; not only beautiful, it results in an impossibly strong and sharp blade. The steel used in the Kasumi Damascus range is VG-10 - a high-carbon stainless steel with high corrosion resistance and excellent edge retention.