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

Great knife. Very sharp. Cuts through meat like butter. Very suitable for preparing nice, clean steaks. highly recommended. There are only medium and low quality products to compare, but the difference is striking.

I love this knife. He's very, very sharp. But you must be careful. 1) He is sharp. Do not give to children. Don't give bad fate a chance if you deal with it. 2) The blade is very thin. It's already dented (in a year). And don't even think about using this knife for something hard like bones or coconuts.

Working with a dream. Light as a feather, very sharp-edged and beautiful. When sharpening, it picks up the blade like it's about to get sharp again and then dulls slower than any other knife I've had. I'm in cooking school and having a knife that I can always rely on has helped me a lot. Worth every cent of the money spent.

I've had mine for about 2.5 years. I used to have an 8" Wüsthof Classic chef's knife. Kasumi is much lighter, sharper and easier to use. It's like comparing a Ferrari to a Mack truck. I cut the top orange segments, Kasumi makes it very easy. Stainless steel is very easy to maintain.Great knife, the only thing that bothers me is that her bookmark on the side is slowly fading.

I am by no means a chef, just a husband and father who spends many evenings in the kitchen preparing dinner. I love this knife. I've been looking for a new knife for about a year. I had another much cheaper knife which I thought would be all I needed. I signed up there when I got married and didn't know much about cutlery. After a lot of research, reading hundreds of reviews, watching videos on Youtube, finding out what professional chefs use, feeling different types of knives in my hands, I…

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…

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