The beautiful Damascus pattern is the result of repeatedly folding and forging 33 layers of stainless steel on each side of the blade. The finished blades are then sandblasted and polished to bring out their unique lines. The blade is made of VG-10 cemented carbide steel as the core material, with 33 layers of stainless steel on both sides of the blade, forming a forged product. Kasumi Damascus knives, carefully finished one by one by a skilled craftsman, have a long-lasting sharpness and can be used for generations.

The chef’s knife is the ultimate kitchen knife, great for a range of tasks, including chopping and dicing vegetables, slicing meats, and mincing herbs or garlic. The wide, curved blade allows for a smooth rocking motion while cutting, making it a versatile tool for many uses.

A utility knife is a great mid-sized kitchen knife perfect for slicing vegetables and fruits, chopping, cutting delicate meats and pastries, as well as slicing soft breads, cold cuts, and cheeses. 

Features:

• Thirty-three layers of premium stainless steel
  
• VG-10 stainless steel core layer 
  
• Hardened to Rockwell C59-60°
  
• High carbon, cobalt, manganese, molybdenum, and vanadium compounds retain a sharper edge for an extended time
  
• Edge is bevelled to create a sharper edge
  
• Kasumi pattern is the result of repeatedly folding and forging fine stainless steel in multiple layers
  
• Double-clad Damascus cutting blade provides exceptional hardness and flexibility
  
• Superior rust and corrosion resistance
  
• Comfortable resin-infused wood handle; riveted to tang for durability
  
• Hygienic forged stainless steel ring welded to the blade
  
• Full tang
  
• Made in Seki Japan

2-piece set includes: 8"/20 cm chef's knife and 4.7"/12 cm utility knife

Kasumi, meaning "mist," refers to the hazy or cloudy appearance of the soft iron body of the blade, which contrasts with the very bright appearance of the carbon steel. Skilled Japanese craftsmen forge Kasumi knives by joining a piece of soft iron to a piece of carbon steel. After forging, hammering, and shaping, the carbon steel becomes the edge of the blade, while the softer iron portion becomes the body and spine of the blade. The end result is a Kasumi knife that is extremely sharp, easy to sharpen, and holds its edge longer.

Kasumi Tora knives are handmade by cutlery specialists and made in the same manner as traditional Japanese swords. The knife is carefully finished, piece by piece, through its process by the handwork of skilled craftsmen.