Kasumi 88024 – 10 inch Chef’s Knife



Couldn’t be happier

This was the 3rd Kasumi knife I purchased. I first had a pairing and 7 in santoku. I bought both of these after using my girlfriend’s wusthof versions of the same for 2 years. I would keep them sharp for her and honstely, wusthof makes some good knives. When I decided to go with my own i knew i wanted some damascus steel blades, and after a few weeks of research decided on the kasumi brand. I couldn’t be happier.


The knives are beautiful. The pattern in the blade from the folding of the steel is lovely. The dark wood handle feels secure and is well balanced. It’s symmetric so works equally well for right and left handed people (has a 50/50 bevel on the blade as well which a lot of Japanese knives do not have). The 10in blade is long enough to cover most of my cutting board so running through a stack of cabbage or spinach is about a 3 second task now.


All your prep work will just be easier with this knife. If you keep it sharp (which is really easy to…

My nr.1 knife

This is the knife I use most out of all my knives. He’s a good all-around size and it keeps a really sharp edge for a long time.


I first bought a fine enough stone to sharpen it this month and I’ve had it for 5 months, and I work almost every day.


I also just purchased the Santoku-knife for vegetable cutting because I like the size and angle of the blade… the first cut when I took it out of the box was like a beautiful sound of music. Also a great knife.


I have a pair of Masahiro Virgin Carbon knifes and they are extremely sharp as well, but hold their edge for a short period, are more fragile and need extra attention. But the Kasumi’s are hard-solid steel with a firm grip handle and seem indistructible with these Damascus-stripes along the blade, a much preferred choice for the pro-kitchen worker.


I also have a set of Global-knives and in comparison, they are cheaper and are fairly easy to sharpen but they also have a small grip that…

One of the best knives I’ve ever used and the best in my kitchen.

This knife will slice through a tomato that is so soft it is almost rotten. It holds an edge for a long time and what an edge!

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