Kasumi Chef's Knife 20 cm Hammered 78020

The Kasumi Hammered chef's knife 20 cm is a classic chef's knife, designed for all cuts in the kitchen. It is a western type knife with a symmetrical angle V. It is the most necessary knife of a chef and the extension of his hand in the kitchen. When preparing vegetables, use the back for chopping. It can cut hard or bulky materials, while with its front part it cuts with great precision thanks to the sharp tip. For large cuts, or for filleting, the gyuto works horizontally, moving back and forth. For light cuts and chopping, it works vertically, moving from the tip to the back, through the wrist and shoulder. The dimensions range between 20 and 27 cm. While the Gyuto 20 cm is agile and skillful, the Gyuto 24 cm is more functional as a utility knife, while the 27 cm has more power, but is aimed at more specialized users.

Blade: Its blade is convex enough to allow full contact with the cutting wood along its entire length, for high-precision cuts, cuts of large materials and large quantities. 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 hard blade, 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 locks 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.