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7773 Kasumi 24cm Cooks Knife
7768 Kasumi 16cm Boning Knife
7766 Kasumi 12cm Utility Knife
7765 Kasumi 8cm Paring Knife
105098 Waterproof Foldaway Probe Digital Thermometer by Club Chef
104924 Sharpening Whetstone Double-Sided 3000/8000 Grit by Club Chef
104957 Kasumi Knife Case
This no-nonsense ‘essentials only’ kit will be the pride and joy of any discerning chef who wants the very best in Japanese knives at a heavily discounted price.
Also includes a Club Chef Knife Guard for each knife to keep your blades safe and secure.
Finally, to transport and store your knives:
Kasumi Knife Roll Bag contains 18 pockets and is crafted from padded 600 Denier Fabric and offers 3 separate vented compartments for knives and accessories. The bag rolls up comfortably for easy transportation with Handles, Shoulder Strap and I.D Storage.
Features:
- 18 pockets
- 3 separate vented compartments
- Constructed using padded 600 Denier Fabric
- Handles, Shoulder Strap and I.D Storage.
More information on Kasumi Knives:
Seki, Japan, the cutlery capital, is situated in the centre of the Japanese Archipelago. The history of the cutlery in Seki dates back 780 years. Swordsmiths first appeared in Seki in the early 1200’s. The industry’s founder was drawn to the area by its natural resources which included good quality earth for tempering blades, pinewood charcoal, fresh water, and proximity to two major rivers. more info…
Seki was an ideal region for swordsmiths. The method used for tempering swords in those days was unique to Japan. Swords from Seki were such good quality and had such high artistic value that Seki became famous for its swords. During the 1300s to the 1500s, the number of swordsmiths exceeded three hundred and Seki were renowned as excellent swords that neither bent nor broke. During the civil wars from the late 1400s to early 1500s, Seki swords were favoured by the Samurai warriors. Therefore Seki prospered and became Japan’s most famous sword manufacturing centre. This traditional Japanese 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.
The main cutting blade of Kasumi knives is made of V Gold No. 10 high carbon stainless steel that has been developed especially for knives. The blades are hardened to Rockwell C59 60 degrees, and, therefore, keep a sharper cutting edge longer than any other knives. On both sides of the main cutting blade, fine damascus stainless steel pattern is clad. The Kasumi pattern that you see on both sides of the knives is the result of the repeated folding and forging of fine stainless steel into multiple layers.
Each knife is carefully finished throughout each step of the manufacturing process by the hands of skilled craftsmen. The beauty of the Kasumi pattern together with the strong black laminated wooden handles makes these knives look graceful, yet strong and good for any style of cooking.
