The Kasumi Hammered Gyuto knife 20 cm is an all-purpose knife which features a curved blade allowing to rock the knife on the cutting board for a more precise cut.
When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is also used for many different cuts of meat.
For larger cuts it is used to saw back and forth. On the other hand it is used to pull-cut softer meats, and push-cut more muscular cuts of meat. There is usually a slope from heel of the knife to the tip, causing the wrist to point down and shoulder to raise up when cutting.
The general size ranges from 200 mm to 270 mm. 200 mm is more of a line knife size and is more nimble, whereas 240 mm is more of a general purpose size and allows for more slicing. 270 mm has more slicing power but is much taller and longer making it more difficult to use.
   

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 knives are hand made in most of the construction steps, utilizing the skills of knife making specialists and crafted in the same fashion as traditional Japanese swords.
Kasumi Hammered damaskus 3 layers knives, 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, with a 59-60 Rockwell hardness. 

The hammered layer on both sides of the VG-10 core is made by folding together alloy SUS410 High Carbon Stainless Steel, pounded to 3/1000th of an inch and then "clad" on each side of the VG10 core. Each layer is exceedingly thin alternating layers, 
Hot forging by 300 tons of a flection machine, makes the steel hammer design clear and solid.

Blade
The edge on a Kasumi knife is beveled at a 15° symmetrical angle, creating a very sharp edge.
The hammered pattern on each side of the blade is a result  of hot forging by 300 tons of a flection machine.
The uneven hammer design prevents food from sticking to the blade. 

Features a polyacetal resin (POM) handle which is comfortable, hygienic and long lasting.
The remarkable shiny edge is perfected with a dual finishing process from medium and fine #3000 revolving water resulting in a sharp professional edge.
The shape of the handle actually has a ridge at the bottom, increasing control and grip.

Made in Seki, Japan with a lifetime warranty.