Review on 🔪 Kasumi 10-Inch Chef's Knife: Ultimate Precision and Versatile Performance by Angela Tarpley

I used a 10 inch knife I bought from Mervyns for $12 about 8 years ago and it works great but I've always wondered about the famous Kasumi so am I finally broke. and bought one. The first thing I noticed is that your "10 inches" just means 9.25. As I was used to the actual 10" length I was very disappointed. It is definitely lighter than what I use. the one I use looks like a quality knife but the only thing stamped on it is is "Made in China". In the 8 years I've had it, I've only sharpened it twice with steel before I could get my hands on a straight razor. I test knives by shaving hair off my hands .I sharpen my own knives on Arkansas rocks down to Arkansas Black which is pretty much trying to sharpen the knife on a pane of glass.I was surprised that both knives worked equally well but one day Kasumi failed to cut a soft tomato through while a cheap knife did.. Kasumi is beautiful and I really enjoy owning it but I still use my $12 knife because it works just as well and a little extra weight really helps tighter din ge better to cut. I used Kasumi straight out of the box and haven't even put steel on it yet. My old knife hadn't been sharpened in about two years, but it worked at least as well as Kasumi's. Kasumi is a work of art, but I just barely prefer my old knife. So the main differences are length and weight. By the way, I sharpen knives very well and always work the blade with leather. I have fished extensively in Lake Erie in my time cleaning thousands of bass, smallmouth bass and walleye. They also cleaned hard-skinned sharks and triggerfish. I've always preferred a razor-sharp fish carving knife.