Kasumi & Masahiro

The KASUMI brand owes its reputation to the launch in the late 1990s of multi-layered damascus stainless steel kitchen knives, for which it is the global pioneer. These knives feature a blade made from extremely robust alloy steel with an unrivalled edge. KASUMI will forever remain the Original, having brought this ancient art to a deep trend. 

The innovative KASUMI embodies a refined aesthetic in keeping with a family artistic heritage spanning over a century. It takes the art of the Japanese Damascus knife to its pinnacle. The only manufacturer to polish its knives to within three decimals, its sharp blades are still crafted using traditional methods for making samurai swords. As traditional in appearance as they are modern in construction - always at the forefront of the latest technological advances- KASUMI knives are a fine example of Japanese expertise in the art of sharpness. 

MASAHIRO, the brand cherished by specialists in cutting fish and raw meat, is every bit as popular. The two partners, whose great-grandparents already collaborated in their quest for extreme sharpness, complement each other in a dual cutting experience for a heightened pleasure. 

MASAHIRO is based on the principle that the more lateral pressure a knife exerts on the food being cut, the greater the strain on the chef’s wrist. MASAHIRO has taken this into account by ensuring the knife offers as little resistance as possible during cutting. Ama-giré, or ‘gentle cutting’, means that a knife should separate the fibers rather than crush them.