Stal jest podstawowym materiałem, z którego wyrabia się głownie noży. Podstawowym podziałem rodzajów stali jaki można przyjąć, to podział na stal rdzewną i nierdzewną (wysokowęglową). Możemy również uszczegółowić ten podział, tyle że… na potrzeby tego poradnika nie ma to sensu.
Kasumi Damascus Sashimi Kitchen Knife, VG-10 forged 270mm (850217)
- Kasumi Damascus Sashimi 27 with VG-10 stainless steel core finished with 32 ply damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!!
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Warning and Safety Information for the KnifeMore
This product is intended for use only by adults with knowledge and experience in handling sharp cutting tools. Improper use of the knife can result in serious injuries. The blade is extremely sharp and can easily cut through skin and tissue; therefore, extra caution should always be exercised while cutting, and hands should be kept away from the cutting edge. To prevent the knife from slipping, it is recommended to cut on a stable, non-slip surface and avoid excessive force, which may cause uncontrolled blade movement.
Leaving the knife on the edge of a table, countertop, or in easily accessible places—especially where children are present—poses a significant safety risk. The knife should always be properly secured after use, ideally by placing it on a stable surface or storing it in designated knife blocks, protective sheaths, or magnetic strips. The knife should never be used for tasks it is not designed for, such as opening cans or prying objects, as this can damage the tool and lead to dangerous accidents.
A dull blade increases the risk of injury, as it requires more force and is more likely to slip from the material being cut. Therefore, it is essential to sharpen the knife regularly to maintain optimal sharpness. Additionally, proper cleaning and drying of the knife are necessary to prevent corrosion and bacterial growth. Periodic inspection of the handle and blade is recommended to check for cracks, chips, or looseness. If any damage is detected, the knife should be repaired or replaced immediately.
When using the knife, focus solely on the task at hand—avoid talking on the phone, watching television, or other distractions while cutting. Ensure proper lighting in the workspace for better visibility and control. Please note that some countries or regions have laws restricting the ownership and carrying of knives. Before purchasing or using this knife, verify that its use is legal in your location according to applicable regulations.
Following these safety guidelines will help ensure safe and effective knife use, minimizing the risk of accidents and extending the lifespan of the tool.
Kasumi Damascus Sashimi 27 with a VG-10 stainless steel core finished with 32-layer damascus. Made using the same methods as samurai swords, with a comfortable European pakka wood handle. Note!!! Very sharp!!! In 2002, "KASUMI" knives won the Design Plus Award at Ambiente Messe in Germany.
Damascus - the highest series of kitchen knives Kasumi. Blades are made of steel "sandwich", in which a hard VG-10 core is wrapped with two layers of 32-layer stainless steel damast. The distinctive damast pattern is created by forging multiple layers of steel together, similar to what was done in Japanese swords.
VG-10 - a grade of stainless tool alloy steel created in Japan specifically for the manufacture of high-grade blades and knives. The steel's recipe was created by Takefu Special Steel co. Ltd, whose headquarters are located in Takefu, Fukui Prefecture. Initially used in the production of kitchen knives, it quickly found use as an excellent material for utility blades. Due to import restrictions, almost all knives made of VG-10 steel are produced in Seki, Japan.
Blade - extremely sharp with a Sashimi (Yanagiba) shape, ideal for preparing traditional sushi and sashimi, portioning, filleting, skinning. The single-sided cut allows you to cut food into thin slices and the extremely long blade gives you the ability to do it in one cut. The highly hardened VG-10 core has been sandwiched between two layers of 32-layer stainless steel damast, which are designed to protect the core from corrosion and mechanical damage. The blade was brought out with a Single Beveled Grind, which guarantees excellent cutting properties.
Handle - made of laminated pakka wood. Ergonomically shaped, allows long work without hand fatigue. Resistant to high temperatures and aggressive cleaning chemicals.
NOTE!
The knife can be cleaned in the dishwasher, however, hand washing in a mild detergent is recommended to prolong its life.
Made in Japan
Kasumi is a spring mist, a well-known phenomenon in Japan that settles over the mountains and sheltered valleys of rural Japan. The pattern on the blade tries to convey the beauty and mystery of this phenomenon. Kasumi knives are manufactured in Seki City famous for producing the highest quality knives.
Technical data:
Product number: 85027
Product name: Kasumi Damascus Sashimi
Overall length: 405.0 mm / 15.9"
Blade length: 270.0 mm / 10.6"
Blade thickness: 2.0 mm / 0.079"
Handle length: n.a.
Handle thickness: n.d.
Weight: 265.0 g / 9.35 oz
Blade material: VG-10 Core / 32 layers Damast
Blade hardness: 59-60 HRC
Blade grind: Single Bevelled
Blade finish: Damast
Handle material: Pakka Wood
Handle finish color: Black
Sheath (holster): None
Additional accessories: None
Design: Kasumi
Brand: Kasumi
Manufacturer: Sumikama Cutlery mfg. co., ltd. Japan
Country of origin: Japan
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