Kasumi Boning Knife 14 cm Hammered 72014

The Kasumi Hammered series Boning knife 14 cm is an anatomy knife, specially designed for poultry boning. Its shape is reminiscent of the Japanese version and although it is very sturdy and hard, it does not act as a cleaver for the bones, as its blade is very sharp and sensitive.

Blade

Its blade is straight along the entire length and works both horizontally and vertically, allowing full contact along the entire length, both on the cutting board and in hand use.

Its blade is rigid, at 14 cm for deep cuts near the bone, with a triangular end. It consists, as all Kasumi knives, of a central carbon steel alloy core with VGold 10 carbon, on which a sheet of SUS410 steel is folded, creating a blade hard, extremely sharp up to 15 ° and very resistant to oxidation and wear, with a hardness of 59 -60 HRC. A press weighing 300 tons sticks the sheet on the core, creating a forged design, glossy and non-stick in use.

Handle

The handle is made of polyacetal and resin polymer (POM), with low friction coefficient and excellent wear resistance, especially in wet or humid environments. The handle secures on the metal of the knife (tang) with two stainless steel rivets.

Packing Packed in luxury packaging.

Warranty It has a lifetime warranty.

Kasumi

The Kasumi knives are made by Sumikama Hamono in Seki, Japan, world-famous for their centuries-old Katana swords. Sumikama, one of Seki's oldest companies, is one of the most well-known companies for making high quality knives because it combines the highest technology with the handmade tradition of the old Japanese blacksmiths.

"Kasumi" for the Japanese corresponds to "damaskus" for the Europeans and refers to the way the knife is made, with a central hard metal core coated with layers of steel sheets, soft and hard alternately.