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The Kasumi Hammered Sujihiki knife 20 cm is a double bevel
slicing knife with a very thin blade (the thinner the blade, the
thinner the slice can be) that smoothly slices through meat or
vegetables and preserves the integrity of each ingredient's freshness.
Light long and lean, it is designed to slice through large pieces of meat or poultry while the pointed tip is useful for cutting around bones and joints.
The Sujihiki slicer can carve and fabricate large
roasts and other meats and fish, and can be used for thinly slicing
other ingredients such as cucumbers or smoked salmon. It is the
Western-style equivalent of the traditional Yanagi knife.
Sujihikis commonly range from 200mm to 300mm though there are both shorter and longer examples than this range. Users can choose the length appropriate to their needs based on the product the knife will be used on and the available space in the kitchen.
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.
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.
|Country of origin||Seki, Japan|
|Overall length||33 cm|
|Blade length||20 cm|
|Blade thickness||2.5 mm|
|Number of layers||3|
|Handle material||polyacetal resin (POM)|
|Warranty on materials and manufacturing defects||Lifetime|