The Kasumi Hammered Santoku knife 18 cm performs a wide variety of cutting tasks, from fine chopping to dicing and paper-thin slicing. 

Given its exotic-sounding Japanese name, the Santoku bōchō (Japanese: 三徳包丁) (sahn-toh-koo) knife could be taken for an ultra-specific utility knife made for some delicate task — the province of a professional chef. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. 
The Santoku design is shorter, lighter, thinner, and more hardened (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) home cook's knife.
The Santoku's blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original Japanese Santoku is a well-balanced knife.

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.