The Kasumi Chef knife comes with 32 layers of stainless steel holding the VG10 core, giving it a layered hazy pattern. While the layers add to the aesthetic of the 240mm Kasumi Chef knife, it also strengthens the VG10 core.
The Kasumi VG10 comes with a Rockwell of 59 to 60. The knife thickness is 2.2mm in the neck area and 2.1mm in the middle indicating that the knife has a distal taper.
The weight of the knife is 238grams.
Knife Handle & Comfort
The Kasumi handle has a full tang half bolstered handle with 2 rivets. The full tang handle is inserted into a pakkawood handle.
The handle is surprisingly comfortable on your hands, due to the rounded contours. In terms of comfort and feel of the Kasumi handle, you can compare it to an octagonal handle without the edges, and in my opinion even more comfortable to hold than an octagonal handle.
The handle length is around 12cm. With the diagonal cap and the handle shape, the handle will be comfortable for small and even large hand sizes.
Gripping Style & Balance Point
I recommend a pinch grip for a Chef knife where the thumb and index finger determine the balance point. The point of balance of the Kasumi Chef is at the half bolster.
The diagonal bolster also makes it comfortable to pinch at that area. For more precise tip work the fingertip grip is also comfortable to hold. The knife will be front-heavy with a fingertip grip assisting you with your tip work.
Knife Profile
The knife has a profile similar to other chef knives, it will curve aggressively which is ideal for rocking.
Core Material & Rockwell Hardness
The Kasumi Chef knife has a VG10 core which has great stainless properties and holds a decent edge. You don’t have to worry about rusting. The Rockwell Hardness of this knife is specified at 59 to 60.
Edge retention
The knife on my review sample is sharpened at around a 15-degree angle per side. With the added taper, it will cut smoother at the front half. The edge retention is around 4 to 5 months with regular honing sessions before needing a whetstone sharpening session if used at home.
Key Takeaway & Recommendation
The Kasumi Chef knife delivers on all aspects of what you would expect from a Chef knife with a VG10 core. It has a nice spine taper, and profile taper and is built to last. There are no flaws because of the good quality control and Kasumi does not overpromise anything. A very well-built chef knife that is suitable for home and professional cooks. The handle design is simple but very effective in terms of comfort and feel.
Maintenance & Care
The knife is nicely sealed off, there are no gaps for moisture to be trapped. All you need to do is hand wash, and dry the knife before stowing. You most likely need to hone the knife once a month and add a sharpening session every 4 or 5 months if used at home.
N O T E S:
Kasumi has different knife series, the version I reviewed here is the Kasumi Damascus series.
If you want to read the Review about the Kasumi Yanagiba (Right-Handed Version) click here.
🛒S H O P:
NA: Kasumi Cutlery
EU: Kasumi Cutlery
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