The Kasumi Damascus 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 (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.

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 VG-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.