The Kasumi Tora Santoku Knife 17 cm performs a wide variety of cutting tasks, from fine chopping to dicing and paper-thin slicing. It is the best option for those who prefer to prepare their own dishes of Asian and European cuisine. The geometry of the knife allows you to easily crack down on fish and meat, shred greens and thinly cut vegetables.
Given its exotic-sounding Japanese name, the Santoku (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'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.

The blade of this model is made of stainless steel (AUS8) with a high content of molybdenum and vanadium, so that the knife does not absorb odors and does not transfer tastes from one product to another.
On the surface of the blade a solid oxide film is formed, which provides additional protection against corrosion.

The knife is equipped with a black cylindrical manoglia wooden handle of Japanese type, equipped with an O-ring for better stabilisation.

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 TORA knives are made of AUS8, a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.

The edge on a Kasumi knife is beveled at a 22° angle creating a very sharp edge.