Sointu USA Exclusive
Sumikama, the manufacturer of Kasumi knives, introduces the first all VG-10 "super steel" western style knives. This series of Kasumi knives is referred to as the VG-10 Pro series. VG-10 knives are widely known as multilayered clad knives with a decorative pattern on the blade. The Pro knives are single ply knives with VG-10 "super steel" blades that range in thickness from 1.8 mm to 2.1 mm depending on the length of the knife. Compare this to approximately .3 mm to .5 mm of VG-10 in a multilayered clad knife. A single ply knife offers more stability in the blade, since you do not have multiple steels with different Rockwell hardness as you do with a multilayered knife. With Kasumi VG-10 Pro knives you get 4 times more "super steel" for a better price than clad knives. See pricing below.
V-Gold No. 10 is a high carbon stainless steel with cobalt, chromium, manganese, molybdenum and vanadium for added durability and ease of sharpening. V-Gold No. 10 is a high quality steel developed exclusively for knives and scissors. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel and to achieve a Rockwell hardness of 61 - 62 degrees. Sumikama as the original producer of VG-10 damascus knives has plenty of experience working with VG-10 steel.
The Pro handle is a composite material with a lustrous, shimmering granite-like appearance. The handle also has a distinctive mosaic pin to add to its beauty.
For a limited time, Sointu USA is offering the VG-10 Pro series directly to the consumer at the wholesale cost. This is a great opportunity to get a knife with a solid "super steel" blade at a price that is less than the price of a multilayered blade. Get more than three times the value for a lower price.
Best buy I could make.
Posted by Patrick Millett on 7th Aug 2017
I've had the Kasumi 8inch chef knife for a week now. The knife is much easier to work with than my previous chef knife.
Few things to note:
It is very light for its size. I was expecting some weight to it but it feels like I'm holding a feather.
Its blade is very thin. I'm used to thicker blades but the thinness mixed with its light weight makes for easier handling. My precision is much better and my cuts much cleaner just for using this knife.
My former Chef once said "A chef can be the greatest in the world, but even he will only as good as the equipment he uses".
The difference between my former knife and this new knife clearly proves that theory. I've already bought the vegetable knife and my goal is to replace all my knives with the Kasumi brand.