KASUMI Kuro - KR01 Large chef's knife 24 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 24 cm Total length: 38 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Kuro - KR02 chef's knife 21 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 21 cm Total length: 36 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Kuro - KR04 Nakiri 16.5 cm - The Nakiri is sanded on both sides and made relatively thin for cutting and chopping vegetables and fruits of all kinds. Not for cutting bones. Blade length: 16.5 cm Total length: 30.7 cm Blade: Blade Damascus steel 32 layers - made of AUS-10 steel with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood in octagonal shape Non-stick hammer finish food sticks less The beauty of the blade, together with the matt glossy handle - makes this knife so unique Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece  MP01 Vegetable Knife 8 cm - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work. blade length: 8 cm / 3,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece  MP02 Utility Knife 12 cm - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work. blade length: 12 cm / 4,7" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece MP03 Chef's Knife 14 cm - The mini - chef's knife for meats and vegetables. blade length: 14 cm / 5,5" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece MP04  Santoku Knife 13 cm - The Japanese classic: designed for cutting and slicing vegetables blade length: 13 cm / 5,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece - MP05 Boning knife 16 cm - With the boning knife can be the meat clean and easily from the bone. blade length: 16 cm / 6,2" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece -  MP06 Nakiri 17 cm - Japanese vegetable knife - Perfect for chopping vegetables and fresh herbs. blade length: 17 cm / 6,8" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece MP07  Santoku Knife 18 cm - The Japanese classic: designed for cutting and slicing vegetables blade length: 18 cm / 7,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece - MP08 Carving Knife 20 cm - This knife is perfect for carving medium-sized roasts and fowl and is also suitable for larger vegetables and fruit. blade length: 20 cm / 8,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece - MP09 Carving Knife 24 cm - This knife is perfect for carving medium-sized roasts and fowl and is also suitable for larger vegetables and fruit. blade length: 24 cm / 9,4" Blade:  VG10 Cobalt high carbon steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: laminated pakka wood Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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 Cobalt high carbon 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece - MP10 Bread knife 25 cm - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. blade length: 25 cm / 9,8" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: serrated blade Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece MP11 Chef's Knife 20 cm - The chef's knife is ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. blade length: 20 cm / 7,8" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece MP12 Chef's Knife 24 cm - The big Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen. blade length: 24 cm / 9,4" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Masterpiece - MP13 Sashimi 21 cm - The traditional Japanese Fish and Sushi knife - It has a long fine blade for sliching fish extra thin. blade length: 21 cm / 8,2" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: both sides cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. 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. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives 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. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Rainbow - SJ-04 Santoku 18.5 cm - Santoku knife - The Japanese classic for cutting vegetables and raw meat, but also ideal for cooked roasts and fish. For the finest filleting and artistic portioning. The knife with 3 virtues. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its number. Blade length: 18.5 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC Grind: Japanese V-grind Handle: Grained rosewood, matched to the blade The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle, which is made of fine rosewood and seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-style handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.

KASUMI Rainbow - SJ-06 Chef's Knife 21 cm - The all-rounder in the kitchen - ideal for cutting meat, fish, fruit, and vegetables. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its serial number. Blade length: 21 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC. Grind: Japanese V-grind. Handle: Grained rosewood, matched to the blade. The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle made of fine rosewood, which seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-looking handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.

KASUMI Rainbow - SJ-10 Utility Knife 16.5 cm - The utility knife is a classic all-rounder and should be in every kitchen. The utility knife can be used to cut or peel vegetables, fruit, small pieces of meat, and fish. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its number. Blade length: 16.5 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC. Grind: Japanese V-grind. Handle: Grained rosewood, matched to the blade. The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle, which is made of fine rosewood and seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-looking handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.

Kasumi VG10-Pro - V-02 Honesuki 14.5 cm - Small chef's knife - ideal for cutting meat, fish, fruit, and vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 14.5 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.

Kasumi VG10-Pro - V-02 Paring Knife 8 cm - For slicing and cleaning shallots, Brussels sprouts, mushrooms, and other small vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 8 cm Kodawari means "obsession with perfection" in Japanese. Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.

Kasumi VG10-Pro - V-07 Nakiri 18 cm - The nakiri is sharpened on both sides and relatively thin, ideal for cutting and chopping all kinds of vegetables and fruit. Not for cutting bones. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind, 15° angle on each side Handle: Artificial marble Blade length: 18 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. The descendant of the samurai harks back to the dual identity of the sword as a weapon and an art object. The handle is an innovation. Artifical marble cannot be simply shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger for added comfort. Gripping is very comfortable.

Kasumi VG10-Pro - V-07 Santoku 18 cm - The Japanese classic for cutting vegetables and raw meat, but also ideal for finished roasts and fish. For the finest filleting and artistic portioning. The knife of three virtues. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 18 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. The descendant of the samurai harks back to the dual identity of the sword as a weapon and an art object. The handle is an innovation. Artifical marble cannot be simply shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger for added comfort. Gripping is very comfortable.

Kasumi VG10-Pro - V-10 Filleting Knife 18 cm - The flexible blade, which enables thin and precise cuts, is ideal for filleting fish and meat. Blade: VG10 steel (hardness ~61–62 HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 20 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.

Kasumi VG10-Pro - V-12 Chef's Knife 20 cm - The all-rounder in the kitchen - ideal for cutting meat, fish, fruit, and vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 20 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.