|•||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 Yanagi Sashimi Knife is a traditional, single-beveled Japanese slicing knife. Due to it's long blade, easily create thin, perfect slices of raw fish needed for sushi and sashimi. To slice, start with the back of the knife blade and simply pull it through the fish, letting the weight of the blade itself do the work. 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.