Kasumi Damascus Boning Knife 16 cm Damascus 84016

The Kasumi Damascus series Boning knife 16 cm is an anatomy knife specially designed for boning poultry, but is also used for other cuts in the kitchen, such as fish or red meat fillets.

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. It consists, as all Kasumi knives, of a central VGold 10 carbon steel hard alloy core, on which 32 sheets of SUS410 soft and hard steel are alternated, creating a hard blade, extremely sharp up to 15 ° and very resistant to oxidation and wear, with hardness 59-60 HRC.

Handle: The handle is made of pakkawood, a combination of layers of wood and resin, which secures on the metal of the knife (tang) with two stainless steel rivets.

Packaging: 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 "damascus" 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.