Japanese knives : KASUMI japanese knives

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KASUMI japanese knives


Logo Kasumi knivesKASUMI knives are manufactured by Sumikama cutlery in Seki, Japan. This cutlery is specialized in producing knives from materials and advanced techniques. Produce the Kasumi Damascus knife V-Gold 10 requires extensive experience and knowledge to be able to get the full benefit of various stainless steels that are used.

KASUMI Masterpiece Japanese Knives

The KASUMI MASTERPIECE knife (MP) is the special limited version that has been developed by combining the best technologies from the experience and the continuous improvement in producing original KASUMI knives for over a decade. KASUMI MP is the best KASUMI knives ever!
The Japanese kanji writing [= symboi of MASTERPIECE] from the original meaning of Expert Workmanship. KASUMI MP is produced not only by the advanced technology but also by the orchestration of the best skills by the specialists on each process of the knife making by hand work just as it is for the Japanese sword making. The main cutting blade of KASUMI MP knife is made of Japanese VG10 high carbon(1%) stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel that has been developed especially for kitchen knives.
The blades are hardened to Rockwell 59-60 degrees, that is the ideal hardness for kitchen knives and, therefore, keep a sharper cutting edge longer than most other knives. It allows you to re-sharpen your knife easy.
The remarkable sharpest shiny edge is perfected with the dual processes by the medium and finest 3000 revolving water grinding stones by the best skilled craftsmen, and the ideal sharpest edge has been achieved on KASUMI MP knives.
The KASUMI MP pattern on both sides of the blade is the result of repeated folding and forging of stainless steel into multiple layers.
The professional handle is made of micarta , thermosetting hard resin compositing of linen by pressure and heat for the longest lasting.
The beauty of the KASUMI MP pattern together with the strong hard resin handles makes these knives look graceful, yet strong, and good for any style of fine cooking.
KASUMI japanese knives - MASTERPIECE series - OFFICE knife MP02- Damascus VG10 steel blade and micarta handle
KASUMI japanese knives - MASTERPIECE series - BONING knife MP02- Damascus VG10 steel blade and micarta handle
KASUMI japanese knives - MASTERPIECE series - SANTOKU knife MP07 - Damascus VG10 steel blade and micarta handle
KASUMI japanese knives - MASTERPIECE series - SLICING knife MP08 - Damascus VG10 steel blade and micarta handle
KASUMI japanese knives - MASTERPIECE series - CHEF knife MP11 - Damascus VG10 steel blade and micarta handle
KASUMI japanese knives - MASTERPIECE series - CHEF knife MP12 - Damascus VG10 steel blade and micarta handle

City of SEKI, capital of the japanese cutlery

Seki, Japan, the cutlery capital, is situated in the center of the Japanese Archipelago. The history of the cutlery industry in Seki dates back 780 years. Swordsmiths first appeared in Seki in the early 1200s. The industry’s founder was drawn to the area by its natural resources which included good quality earth for tempering blades, pinewood charcoal, fresh water, and proximity to two major rivers. Seki was an ideal region for swordsmiths.
The method used for tempering swords in those days was unique to Japan. Swords from Seki were such good quality and had such high artistic value that Seki became famous for its swords.
During the 1300s to the 1500s, the number of swordsmiths exceeded three hundred, and Seki swords were renowned as excellent swords that neither bent nor broke. During the civil wars from the late 1400s to early 1600s, Seki swords were favored by the Samurai warriors. Therefore, Seki prospered and became Japan’s most famous sword manufacturing center.
This traditional Japanese technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce the KASUMI knives which explains their excellent cutting ability and hardness.
KASUMI knives are worthy of being called a specialty of Seki.

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