Product Details Kasumi 10-inch serrated bread knife  Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper...

The Kasumi Hammered Bread Knife features a strong, serrated blade that allows for cutting without squeezing or damaging food. The serrated edges are ideal for anything with a tough skin or crust, allowing the soft interior to be protected through...

The Kasumi Combination Whetstone Grit 240/1000 is a high-quality accessory that can be of great use in any kitchen. It is ideal for sharpening effectively and efficiently your kitchen knives with steel blades. Given that this whetstone has two sides with 2...

Product Details Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper edge  The asymmetrical handle is...

This dual-grit whetstone comes with a 3000-grit fine side for weekly use and reverses for a super-polish 8000 grit for daily maintenance. The 8000 grit is similar in grain to the stropping polish old-time barbers use to keep their shaving...

The traditional technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce KASUMI knives, which explains their excellent cutting ability and hardness. KASUMI knives are worthy of...

The traditional technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce KASUMI knives, which explains their excellent cutting ability and hardness. KASUMI knives are worthy of...

The traditional technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce KASUMI knives, which explains their excellent cutting ability and hardness. KASUMI knives are worthy of...

Product Details Kasumi 6-1/2-inch boning knife is great for filleting fish  Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand...

Damascus pattern is eye-catching and rust free The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper edge The asymmetrical handle is made from...

Product Details The Kasumi 7-inch Santoku knife is used for slicing, dicing, and mincing vegetables, fruit, and meat  Made from 33 layers of stainless steel; middle layer of V-Gold No. 10 stainless steel acts as the cutting edge  Blade's edge...

Product Details Kasumi 8-inch Japanese carving knife is ideal for slicing and carving meat and poultry  Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on...

Product Details Kasumi 8-inch Chefs knife; Classic shape, slightly longer blade length for prepping ingredients  Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on a...

Product Details Kasumi 9.5-inch Chefs knife; Classic shape for prepping ingredients  Damascus pattern is eye-catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand...

Product Details Kasumi 10-inch Japanese slicing knife is long, thin and sharp and perfect for even slicing  Damascus pattern is eye catching and rust free  The edge is beveled on both sides, but the bevel is much larger than the...

Seki, Japan, the cutlery capital, is situated in the center of the Japanese Archipelago. The history of the cutlery industry in Seki dates back 780 years. The method used for tempering swords in those days was unique to Japan. Swords...

Seki, Japan, the cutlery capital, is situated in the center of the Japanese Archipelago. The history of the cutlery industry in Seki dates back 780 years. The method used for tempering swords in those days was unique to Japan. Swords...