Japanese knives Kasumi

Knives for Japanese cuisine are famous all over the world for their unsurpassed quality, sharpness and elegant appearance. In the land of the rising sun, knives are made from Damascus steel, which makes them incredibly durable and allows sharpening at an incredible angle of 10 degrees.

After the Second World War, at the insistence of the American government, the production of bladed weapons was banned in Japan and thousands of blacksmiths were left without work. Many of them then refocused on forging knives, using all the knowledge and experience gained from centuries-old practice.

Japanese kitchen knives are true works of art and require special attention and careful handling, as Damascus steel is susceptible to corrosion.

Kasumi knives are created by one of the oldest families in Japan, who practiced smelting edged weapons back in the 14th century. Despite the fact that this is a huge production, all knives are sharpened by hand and undergo strict quality checks. It is recommended to have special tools for sharpening Japanese knives.