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We recently had the opportunity to try the Kasumi Damascus line of cutlery. Specifically we used the 8" chef knife for a wide variety of tasks in our test kitchen. We discovered that the Kasumi knives possess a number of attractive design features along with superior blade performance.

Kasumi knives are made using 33 layers of steel that are forged and hammered into a single blade. That is how they are able to produce the attractive Damascus pattern on the blades. They also use 2 types of steel, a hard inner core that is exposed only on the blade edge along with a softer, stain resistant steel on both sides of the core to protect the knife from rusting or staining. We feel that this is the preferred way to make quality kitchen knives since it gives you the best of both worlds, a super hard and sharp edge along with stain and rust protection.

Another nice feature is the edge itself. Kasumi made a good choice by beveling the edge on both sides. Many Japanese knives have edges that are ground on one side only which provides a steep edge but makes the knife biased for either right or left handed individuals. This is not a good idea since families may have a mix of right and left handed users in their home.

Finally we really like the overall fit and finish of these knives. They are light and responsive in your hand and have excellent balance with a comfortable handle. Overall we recommend the Kasumi knives for those that want a premium product and are willing to pay for it. The knife we tested retails for $150.