KASUMI Kuro - KR01 Large chef's knife 24 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 24 cm Total length: 38 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Kuro - KR02 chef's knife 21 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 21 cm Total length: 36 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Kuro - KR03 Santoku 16.5 cm - Santoku knife - The Japanese classic for cutting vegetables and raw meat, but also ideally suited for finished roasts and fish. For the finest filleting and artistic portioning. The knife of the 3 virtues. Blade length: 16.5 cm Total length: 30.5 cm Blade: Blade Damascus steel 32 layers - made of AUS-10 steel with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood in octagonal shape Non-stick hammer finish food sticks less The beauty of the blade, together with the matt glossy handle - makes this knife so unique Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

KASUMI Kuro - KR04 Nakiri 16.5 cm - The Nakiri is sanded on both sides and made relatively thin for cutting and chopping vegetables and fruits of all kinds. Not for cutting bones. Blade length: 16.5 cm Total length: 30.7 cm Blade: Blade Damascus steel 32 layers - made of AUS-10 steel with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood in octagonal shape Non-stick hammer finish food sticks less The beauty of the blade, together with the matt glossy handle - makes this knife so unique Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!