The blade of Kasumi knives is made of a specially engineered steel for this knife: the V-Gold Carbon Stahl. Blades are forged at a Rockwell temerature 59-60°C. The damas steel is a steel obtained by alternatively forging layers of mild and hard steel with high concentration of carbon one on top of each other (32 layers at KASUMI). The item is then treated with acid to reveal the various layers at the surface of the blade.

Some recommandations:

- Before first use, wash the knife in hot water and dry it with a cloth

- After each use, wash it manually, do not place in the dishwasher and take care not to leave it in dishwashing detergent.

- We recommend to regularly sharpen your knife with a sharpening stone only.

- Do not leave within children's reach.

- Do not use these knives for cutting bones or frozen items, they are not made for it.

Sharpening your knife in 4 stages:

Dip the stones in water for 10 to 15 minutes

Then take the K11, white surface above (type 1000). Take the knife in your hand and pass it back and forth in a 10 to 20 grade angle. The best would be to begin with the end of the knife, then the middle, then the side next to the handle which is the most important. On the stone, you will see a film appearing. Add a bit of water to preserve the viscosity.

Repeat this with the other side of the blade. The right-handers must sharpen 70% of the right side of the blade and 30 % of the left side and opposite for the left-handers.

If the knife is not sharpened quite regularly, you may want to select the other side of the stone first (type 240) to equalize the blade before beginning the different stages. The K12 (type 3000/8000) has even better results, sharpening even sharper. But the best can be the enemy of the good, it serves a well experienced customer

After sharpening, wash the knife manually and dry it.

It is recommanded that the same person always sharpens the knives because each of us uses a specific angle. With time, using the same angle, the knife becomes sharper and sharper, particularity of japonese knives compared to other knives where the opposite effect applies. If necessary, give the knife to a professional for sharpening, especially the bread knife that cannot be sharpened on a stone; however its longevity is exceptional.

With time, you will be a real expert and will be surprised with the sharpness of your knife.

Our suggestion: Why not buy less knives and instead, buy immediately a sharpening stone so that you will have the base equipement and can buy gradually according to your need. The "Kasumi" sharpening stones are on sale in the boutique, "Sharpening" /manual sharpening tools" department.

lenght of the blade: 24 cm

Sold by: unit