Japanese knives : Kasumi Masterpiece SANTOKU MP07, Kasumi Japanese kitchen Knife

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Kasumi Masterpiece SANTOKU MP07
Kasumi Japanese kitchen Knife



 
 made in Japan made in Japan en stock !
KASUMI japanese knives - MASTERPIECE series - SANTOKU knife MP07 - Damascus VG10 steel blade and micarta handle
229 EUR  
blade 8"(18cm) - tot.lgth.=31cm
Infos currencies : +/- 1502FRF, 9238BEF, 344USD

    
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Information:
KASUMI japanese knives - MASTERPIECE series - SANTOKU knife MP07 - Damascus VG10 steel blade and micarta handle
This Santoku knife is composed of a core of VG10 steel blade and is 32 layers of damask, the hardness is 59-60 HRC. A stone grain 3000 is recommended for finishing the sharpening of the blade. The dishwasher is highly discouraged.

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 SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife
¤ best suited for cutting all ingredients
¤ preferably for the cutting of meat
¤ similar to the chef’s knife
¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
 
Only the DEBA knife is suitable for this work.
» All the SANTOKU knives
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.

 
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SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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