Catalog page: 10" Sashimi Knife

These knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel for added durability and ease of sharpening. The edge on a Kasumi knife is beveled like a western style knife but is much larger, creating a sharper edge. A stainless steel ferrule is forge welded to the blade to ensure that food particles do not become trapped between the blade and the handle. The handle, made from multiple layers of wood and a plastic resin, are riveted to the tang. Hand wash only.

Lightweight and perfectly balanced, these razor sharp knives have a sleek design and are constructed of molybdenum/vanadium stainless steel. They are ice-tempered and resistant to rust, stains and corrosion. Dimpled handles provide a secure grip and are slip-resistant. Limited lifetime warranty. Hand wash.

The strength and density of ceramic allows the blades on these knives to be ground to microscopic precision with diamond wheels. The result is a razor-sharp blade that retains its original, unrelenting sharpness for more than 10 times longer than steel knives. Plus, ceramic is lightweight and impervious to acids, juices, oils, salts and other elements that might alter the taste or appearance of your food. Handle is constructed of Pakka wood and features a Damascus-look. Hand wash. Limited five-year warranty.