Oriental Set: 2 damascus knives for vegetable processing by Kasumi

This pair of Kasumi damascus knives has high cutting performance and is an ideal combination for vegetable processing. The Utility knife cm. 12 allows the processing of vegetables and the Santoku knife cm. 18 allows cutting and reduction into slices or small pieces. Kasumi blades are produced by Sumikama Cutlery in Seki in Japan. These blades are made from 33 layers of stainless steel. Only the middle layer acts as a cutting edge and is made of V-Gold No. 10, a high quality steel developed exclusively for knife blades and scissors. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel. Sumikama's technique for this special gouache is a carefully kept secret. The edge of Kasumi knives is mirror polished to allow a perfect slipperiness of the cut. The handle is produced with multiple layers of wood impregnated with plastic resin and then riveted.