The blade of Kasumi Knife is made of carbon steel is specially made for this Kasumi knife. After forging the metal is hardened with ice to reach its extreme strength. The sharpness can be retained longer than other knives.
The many layers of folded steel, called Damascus steel, carbon steel bring the first really to advantage. Many famous chefs would give their own words Kasumi knife ever again.
They include big names such as Mathias Buchholz (chef Hotel President, Berlin), Eckhardt Witzigmann and Karl-Heinz Hauser.
As the capital of the Japanese cutting tool industry can be called with a clear conscience, the city Seki, located in the center of Japan. The story of Seki began almost 800 years ago, around 1200th Back then there were the first sword smiths of Japan.
Why is this industry being developed there, it becomes clear when one deals with the geology of the area. Around Seki, there was all that was necessary for the forging of a sword, fresh, clean water, plenty of wood and of course plenty of the necessary ore
At that time, was the way to forge swords, as was done in this area, really unique . Nowhere in the whole archipelago anyone could produce such a high-quality blades, and so it should remain to this day.
These techniques are still used today to produce the Kasumi knife. Sumikoma Cutlery is a traditional Japanese knife manufacturer, shall take the Kasumi knife as the inventor of Damascus kitchen knife. The consistent improvement of Kasumi Knives Kasumi led to the Master Piece Chef's Knife, an absolute highlight in the cooking scene. The masterpiece is a special limited version of the Kasumi knife, and is considered inaccessible for other knife manufacturers.
The Kasumi is the best knife MP as it ever was. The Japanese character that means that Kasumi carry knives in the translation as much as "masterful hand" (TAKUMI). This high quality of this knife was only through the 8 centuries of experience can be achieved.
The many outstanding masterpieces and priceless experiences accumulated over the centuries, the company Sumikoma give a head start in this industry, which is difficult to obtain ever will be.
The traditions of the Japanese in connection with the use of modern technology gives them an extreme advantage in the art of forging. The core of the MP Kasumi blade VG 10 includes carbon steel, especially for the production of sound was developed for kitchen knives.
The Kasumi knife is not only in Japan as the longest diameter at all, by the extreme hardness of carbon steel. To measure such a degree of hardness to raise one needs a special grinding stone (grinding stone Sumikama) with the relatively simple one holds his knife in sharpness.
The blades are all made by hand from the best blade grinders of Japan with water grinding stones on their extreme severity. The final touch is then completed with a 3000 water stone grinding to reach the final focus.
make the beauty of the blade in accordance with the glossy finish handle the Kasumi knife a real highlight in any kitchen.
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