Kasumi Damascus Santoku Knife – 18cm – SM84018
Original price was: £230.00.£199.00Current price is: £199.00.
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Kasumi Santoku Knife – 18cm – SM84018
Damask steel knives – 32 layers
Folded DAMASCUS Steel Knife Blade.
Kasumi Japanese (Santoku) knife is popular with many cooks for fine slicing meats and vegetablese – oriental style. It has a traditional triple rivetted handle.
Kasumi knives are made in Seki, the sword making capital of Japan. Traditional techniques and a specially developed steel are used to produce an excellent range of knives with super – sharp edges.
Lenght of blade 18cm.
- The Kasumi Japanese knife should be sharpened regularly.
- Santoku style knives are ideal for the fine slicing of meat and vegetables. They are particularly useful for prepearing oriental style dishes.
- The handles on Kasumi knives are made from laminated wood and as such are not dishwasher safe.
- Kasumi knives have extra sharp knife blades – made from V Gold No 10 high carbon stainless steel. The blades are hardened to Rockwell C59 – 60.
- Kasumi knives are hand finished at each stage of the manufacturing process.
- Kasumi knives are made using traditional Japanese sword making techiques. In this case it involves the repeated folding and forging of 32 layers of steel. A time consuming process which produces excellent results. ( In Europe we often refer to this type of steel as Damascus steel, after a traditional and similar middle eastern method of sword manufacture).
- The “wavy watermark” pattern on these knives is the result of an acid treatment of the blades. Each line in the pattern is a separate layer of steel. Not all layers are visible.
- ADVICE – We recommend that you hand wash Kasumi knives in warm water with a mild detergent. This is best done immediately after use and before any foodstuffs have had a chance to dry on to the blade. Dry immeditaely with a soft cloth.
- ADVICE – All Kasumi knives (except those with a serrated edge) should be sharpened regularly for optimum performance. Ideally this should be done every time you use your knife. Kasumi recommend that you sharpen their knives using a wetstone.
- ADVICE – Do not chop on to bones or open tins with your knives. Do not attempt to cut or chop frozen foods with your knives.
- ADVICE – Knives are sharp – please keep them out of the reach of children.
Kasumi knives are made from a specially developed steel – VGold No 10 high carbon stainless steel.
Kasumi knives are hardened to Rockwell 59-60.
Kasumi knives have a traditional Japanese handle made from laminated wood, which is not dishwasher safe.
Kasumi knives and made in the traditional Japanese manner – by the continous folding and forging of thin layers of steel. There are 32 separate layers in a Kasumi knife.
Kasumi knives should be washed by hand – they are NOT dishwasher safe.
