Slicer 240mm Kasumi Standard

The Kasumi slicer knife is a larger model than most knives in this category. It is similar to the Japanese sujihiki and is ideal for fine cuts of large pieces of meat such as roasts, legs and carpaccio. It is also suitable for cutting large fruits such as pineapple.

– Steel: VG10 1% carbon + 32-layer Damascus (or 64 pairs/odd layers), hardness ~61-62°HRC
– Handle: stained cherry wood cast in resin
– Grind: ambidextrous V-grind, cumulative angle of 30°
– Made in Seki, Japan

Kasumi is the oldest family-run cutlery manufacturer in Seki, Japan.

Kasumi is the pioneer of Damascus steel for kitchen knives and has played a major role in popularizing VG10 steel. Based in Seki, Japan, the manufacturer has been perpetuating its renowned artisanal expertise for several generations, collaborating with some of the country’s finest craftsmen. Kasumi is also the oldest cutlery manufacturer in Seki, the iconic city of Japanese cutlery. Through each of its creations, the brand highlights a precious heritage blending tradition, innovation, and Japanese identity. The design of its knives immediately reveals this alliance between past, present, and future. True to the high-end market since its inception, Kasumi has always been able to follow and inspire trends in cutlery.

The Kasumi Damascus line offers a wide selection of blades, ranging from the most classic models to those with more technical profiles. This diversity perfectly illustrates the breadth of the brand’s expertise. The Damascus steel used consists of 32 layers (32 even layers and 32 odd layers) made of high-carbon steel with 1% carbon content. The full tang, secured by two rivets, completes a black-stained cherry wood handle. Each material has been selected to provide remarkable front-to-back balance, excellent comfort in use, and a particularly sharp edge. Thanks to the quality of its steel, this knife is designed to last over time and become even more effective with each sharpening and maintenance session.