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The Kasumi Damascus Honesuki knife 14 cm is specifically designed for de-boning and breaking down poultry.
The specific knife is the Japanese version of the classic European boning knife, yet it is stiff and robust with pointed tips and a triangular profile.
Many people have found the knife is also capable of filleting fish and red meat, or carrying out many of the tasks.
Kasumi knives are produced by Sumikama Hamono Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques.
Kasumi Damascus knives are made of VGold-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening.
The addition of cobalt to the VG-10 steel requires special tempering in order to maximize the full benefit.
The layers on both sides of the VG-10 core are made by repeatedly folding together two different types of SUS410 High Carbon Stainless Steel, pounded to 3/1000th of an inch and then "clad" on each side of the VG10 core, until there's 16 exceedingly thin alternating layers.
The edge on a Kasumi knife is beveled at a 15° angle, creating a very sharp edge.
Features a pakkawood (wood plastic composite material) handle secured with two stainless steel rivets, which 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.
Made in Seki, Japan with a lifetime warranty.
|Country of origin||Seki, Japan|
|Overall length||25 cm|
|Blade length||14 cm|
|Blade thickness||2 mm|
|Number of layers||33|
|Handle material||Pakka wood|
|Warranty on materials and manufacturing defects||Lifetime|