Chroma - Kasumi

Chroma - Kasumi

The history of the Japanese cutlery industry in Seki began around 800 years ago. The traditional Japanese techniques of sword making are still used today in the manufacture of KASUMI knives. KASUMI knives are the first damask knives to be mass-produced and are made of damask steel that has been folded 32 times.

Kasumi Black Hammer Blue, large - Santoku Kasumi Black Hammer Blue, large - Santoku
Kasumi Black Hammer Blue, large - Santoku
Kasumi Black Hammer Blue - Santoku 16.5 cm, large - The large Santoku the Japanese classic, a real all-rounder, for cutting fruit and vegetables as well as for fish and meat. The special processing gives the knife a special hardness (61 ° HRC). The core of the blade is made of Aogami steel and contains high carbon, which is commonly referred to as carbon steel and is not stainless steel. The handle consists of two different colors, made in an octagonal shape, the old traditional handle shape in Japan and has a durable and at the same time luxurious finish. Knife type: paring knife Blade length: 16.5 cm Total length: 31.2 cm Blade shape: smooth edge Hardness: 61 ° HRC Cut: wedge cut (V-cut) Handle: wood in octagonal shape, red-brown wooden sleeve Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. All Kasumi knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and then dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Kasumi knives are oiled regularly and as required with a neutral blade oil. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

€379.90*
Kasumi Black Hammer Blue, large - Santoku Kasumi Black Hammer Blue, large - Santoku
Kasumi Black Hammer Blue, large - Santoku
Kasumi Black Hammer Blue - Santoku 16.5 cm - The large Santoku the Japanese classic, a real all-rounder, for cutting fruit and vegetables as well as for fish and meat. The special processing gives the knife a special hardness (61 ° HRC). The core of the blade is made of Aogami steel and contains high carbon, which is commonly referred to as carbon steel and is not stainless steel. The handle consists of two different colors, made in an octagonal shape, the old traditional handle shape in Japan and has a durable and at the same time luxurious finish. Knife type: paring knife Blade length: 16.5 cm Total length: 30.6 cm Blade shape: smooth edge Hardness: 61 ° HRC Cut: wedge cut (V-cut) Handle: wood in octagonal shape, red-brown wooden sleeve Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. All Kasumi knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and then dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Kasumi knives are oiled regularly and as required with a neutral blade oil. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

€379.90*
Kasumi Kuro - KR01 Chef's knife 24 cm Kasumi Kuro - KR01 Chef's knife 24 cm
Kasumi Kuro - KR01 Chef's knife 24 cm
KASUMI Kuro - KR01 Large chef's knife 24 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 24 cm Total length: 38 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€219.90*
Kasumi Kuro - KR02 Chef's knife 21 cm Kasumi Kuro - KR02 Chef's knife 21 cm
Kasumi Kuro - KR02 Chef's knife 21 cm
KASUMI Kuro - KR02 chef's knife 21 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 21 cm Total length: 36 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€199.90*
Kasumi Kuro - KR03 Santoku Kasumi Kuro - KR03 Santoku
Kasumi Kuro - KR03 Santoku
KASUMI Kuro - KR03 Santoku 16.5 cm - Santoku knife - The Japanese classic for cutting vegetables and raw meat, but also ideally suited for finished roasts and fish. For the finest filleting and artistic portioning. The knife of the 3 virtues. Blade length: 16.5 cm Total length: 30.5 cm Blade: Blade Damascus steel 32 layers - made of AUS-10 steel with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood in octagonal shape Non-stick hammer finish food sticks less The beauty of the blade, together with the matt glossy handle - makes this knife so unique Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€179.90*
Kasumi Kuro - KR04 Nakiri Kasumi Kuro - KR04 Nakiri
Kasumi Kuro - KR04 Nakiri
KASUMI Kuro - KR04 Nakiri 16.5 cm - The Nakiri is sanded on both sides and made relatively thin for cutting and chopping vegetables and fruits of all kinds. Not for cutting bones. Blade length: 16.5 cm Total length: 30.7 cm Blade: Blade Damascus steel 32 layers - made of AUS-10 steel with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood in octagonal shape Non-stick hammer finish food sticks less The beauty of the blade, together with the matt glossy handle - makes this knife so unique Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€189.90*
KASUMI Masterpiece - MP01 Vegetable Knife 8 cm KASUMI Masterpiece - MP01 Vegetable Knife 8 cm
KASUMI Masterpiece - MP01 Vegetable Knife 8 cm
KASUMI Masterpiece  MP01 Vegetable Knife 8 cm - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work. blade length: 8 cm / 3,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€149.90*
KASUMI Masterpiece - MP02 Utility Knife 12 cm KASUMI Masterpiece - MP02 Utility Knife 12 cm
KASUMI Masterpiece - MP02 Utility Knife 12 cm
KASUMI Masterpiece  MP02 Utility Knife 12 cm - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work. blade length: 12 cm / 4,7" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€159.90*
KASUMI Masterpiece - MP03 Chef's Knife 14 cm KASUMI Masterpiece - MP03 Chef's Knife 14 cm
KASUMI Masterpiece - MP03 Chef's Knife 14 cm
KASUMI Masterpiece MP03 Chef's Knife 14 cm - The mini - chef's knife for meats and vegetables. blade length: 14 cm / 5,5" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€179.90*
KASUMI Masterpiece - MP04 Santoku Knife 13 cm KASUMI Masterpiece - MP04 Santoku Knife 13 cm
KASUMI Masterpiece - MP04 Santoku Knife 13 cm
KASUMI Masterpiece MP04  Santoku Knife 13 cm - The Japanese classic: designed for cutting and slicing vegetables blade length: 13 cm / 5,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€199.90*
KASUMI Masterpiece - MP05 Boning knife 16 cm KASUMI Masterpiece - MP05 Boning knife 16 cm
KASUMI Masterpiece - MP05 Boning knife 16 cm
KASUMI Masterpiece - MP05 Boning knife 16 cm - With the boning knife can be the meat clean and easily from the bone. blade length: 16 cm / 6,2" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€179.90*
KASUMI Masterpiece - MP06 Nakiri 17 cm KASUMI Masterpiece - MP06 Nakiri 17 cm
KASUMI Masterpiece - MP06 Nakiri 17 cm
KASUMI Masterpiece -  MP06 Nakiri 17 cm - Japanese vegetable knife - Perfect for chopping vegetables and fresh herbs. blade length: 17 cm / 6,8" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€259.90*
KASUMI Masterpiece - MP07 Santoku Knife 18 cm KASUMI Masterpiece - MP07 Santoku Knife 18 cm
KASUMI Masterpiece - MP07 Santoku Knife 18 cm
KASUMI Masterpiece MP07  Santoku Knife 18 cm - The Japanese classic: designed for cutting and slicing vegetables blade length: 18 cm / 7,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€259.90*
KASUMI Masterpiece - MP08 Carving Knife 20 cm KASUMI Masterpiece - MP08 Carving Knife 20 cm
KASUMI Masterpiece - MP08 Carving Knife 20 cm
KASUMI Masterpiece - MP08 Carving Knife 20 cm - This knife is perfect for carving medium-sized roasts and fowl and is also suitable for larger vegetables and fruit. blade length: 20 cm / 8,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€239.90*
KASUMI Masterpiece - MP09 Carving Knife 24 cm KASUMI Masterpiece - MP09 Carving Knife 24 cm
KASUMI Masterpiece - MP09 Carving Knife 24 cm
KASUMI Masterpiece - MP09 Carving Knife 24 cm - This knife is perfect for carving medium-sized roasts and fowl and is also suitable for larger vegetables and fruit. blade length: 24 cm / 9,4" Blade:  VG10 Cobalt high carbon steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: laminated pakka wood Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Cobalt high carbon steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€259.90*
KASUMI Masterpiece - MP11 Chef's Knife 20 cm KASUMI Masterpiece - MP11 Chef's Knife 20 cm
KASUMI Masterpiece - MP11 Chef's Knife 20 cm
KASUMI Masterpiece MP11 Chef's Knife 20 cm - The chef's knife is ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. blade length: 20 cm / 7,8" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€259.90*
KASUMI Masterpiece - MP12 Chef's Knife 24 cm KASUMI Masterpiece - MP12 Chef's Knife 24 cm
KASUMI Masterpiece - MP12 Chef's Knife 24 cm
KASUMI Masterpiece MP12 Chef's Knife 24 cm - The big Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen. blade length: 24 cm / 9,4" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€279.90*
KASUMI Masterpiece - MP13 Sashimi 21 cm KASUMI Masterpiece - MP13 Sashimi 21 cm
KASUMI Masterpiece - MP13 Sashimi 21 cm
KASUMI Masterpiece - MP13 Sashimi 21 cm - The traditional Japanese Fish and Sushi knife - It has a long fine blade for sliching fish extra thin. blade length: 21 cm / 8,2" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: both sides cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€319.00*
Kasumi Masterpiece - Santoku + Chroma Cutting Board Kasumi Masterpiece - Santoku + Chroma Cutting Board
Kasumi Masterpiece - Santoku + Chroma Cutting Board
KASUMI Masterpiece MP07  Santoku Knife 18 cm - The Japanese classic: designed for cutting and slicing vegetables blade length: 18 cm / 7,1" Blade:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty Chroma oak cutting board A rustic smoked oak chopping board with a sap groove Dimensions: 42.0 x 23.5 cm Material: smoked oak with juice grooves on two sides KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!  

€374.00*
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