Kasumi is a Japanese brand of kitchen knives made in Seki. The blades combine a hard steel core with layers of Damascus steel or a hammered finish, for precise cutting and good edge retention.
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Kasumi Damascus: chef's knife, santoku, meat knife, bread knife, paring knife and sashimi knife.
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Kasumi HM hammered: small 13 cm santoku, 20 cm carving knife and 9 cm paring knife.
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San-maï hammered: santoku with a three-layer blade.
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Sharpening: Kasumi K11 and K12 whetstones.
These knives should be washed by hand, dried immediately and sharpened on a water stone. A santoku and a paring knife cover most everyday preparations. Couteaux Fontaine, Geneva cutler since 1832, advises you by appointment in Geneva. Free delivery in Switzerland from CHF 200.
