|•||Constructed of VG-10 super high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability|
|•||32-layer Kasumi Damascus pattern is a result of repeated folding and forging of fine stainless steel laminated|
|•||Features a pakka wood handle secured with two stainless steel rivets|
|•||59-60 Rockwell Hardness; full tang|
|•||Made in Seki, Japan with a lifetime warranty|
The Kasumi Damascus Boning Knife is used for separating meat from bone cooked and uncooked. 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 stainless steel and forged by hand 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. However, the bevel is a much narrower angle than the bevel on a European or American brand. Features a pakka wood handle secured with two stainless steel rivets. Made in Seki, Japan with a lifetime warranty.