The Japanese chef's knife 20 cm from the Kasumi collection by Chroma is a multifunctional Japanese knife. You can use a santoku knife to cut, chop and slice vegetables, meat and fish. An advantage of a santoku knife is that they are lighter than most European kitchen knives and are therefore slightly easier to handle. This makes it pleasant to cut with, even for the cook with long days.

• Made of 64 layers of Japanese steel
  
• Hardened to 62 HRC
• Razor-sharp Santoku knife with a blade of 18 centimeters.
• Comes in a luxury gift box
• Hand sharpened
  

Comfortable
All blades are extremely sharp. Due to the perfect balance, they lie comfortably in your hand. Cutting food has never been so easy and fun!

Perfect grip
The damask steel blade continues in a beautiful bolster. The handle is made of water and heat resistant micarta. The handle is well balanced and fits comfortably in the hand, making the knife pleasant to work with.

Handmade in detail

In Japan the following is often said about knives: 'The value of a knife depends on that of the craftsman who makes it; the materials are impregnated with their soul' The Kasumi knives are handmade in detail by the best in their trade.

First Sharpening: Performed by Mr. Shoji Yamada, 45 experience as master knife mate
Second sharpening: performed by Mr. Chisato Yamada, 50 years of experience in his field.
Damascus: is performed by Mr. Haruo Isaji who is already the second generation in the business. His father was known as Japan's best specialist in this technique.
Handle:made by Hiromi Goto with no less than 50 years of experience.