Kasumi - By Price: Highest to Lowest

Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. The blades are made with VG10 stainless steel clad with softer Damascus look steel. The oval-shaped Pakka wood handles are very popular.

VG10 is a new type of stainless steel that has a higher density. This allows the steel to be tempered to a Rockwell hardness of 60:62, and still have the flexibility and strength to take and keep a perfect edge. VG10's natural tendency is to remain straight and true, so when it is used, the edge of the blade naturally straightens out and stays sharper longer. 

The wavy pattern on the blades is called a Damascus look; what gives it that pattern are 16 layers of SUS410 High Carbon Stainless Steel pounded to 3/1000th of an inch and then "clad" on each side of the VG10 core. This combination of materials gives the blade strength, stain resistance, and incredible cutting performance.   

Pakka wood starts out as thin layers of white birch that is then dyed, in this case black. These sheets are then layered between sheets of plastic resin, which are then fused together under tremendous heat and pressure. The net result is a handle that looks and feels like wood, but is dishwasher safe. The other unique feature of the handle is the design. The oval-shaped handle actually has a ridge at the bottom, increasing control and grip. This means you shouldn’t have a problem with the handle turning or twisting during use.

Just the Facts

Steel Type VG10 Stainless Steel
Rockwell Hardness 60:62
Handle Material Pakka wood with welded bolster