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

This is the knife I use the most of all my knives. It's a good universal size and keeps a really sharp edge for a long time. I bought a stone thin enough to sharpen for the first time this month and have had it for 5 months now and work almost every day. I just bought a Santoku vegetable chopping knife because I like the size and angle of the blade. The first cut when I took it out of the box was like beautiful sounding music. Also a great knife. I have a pair of Masahiro Virgin Carbon knives, they are also very sharp but they don't last long, are more fragile and require special attention. But Kasumi knives are solid steel with a durable handle and feel indestructible thanks to the damascus stripes along the blade, a preferred choice for the professional kitchen worker. I also have a set of Global knives and by comparison they are cheaper and fairly easy to sharpen but they also have a small handle that doesn't fit in my Scandinavian hands at all and after long repetitive work with the Global I'm catching get blisters. Hence these knives get 5 out of 5 for handling, sharpness, durability, looks and price as you can pay more for smaller blades. Highly recommended!