Kasumi Chef's Knife VG10 Review 240mm - Made in Seki Japan

In this video, I will be reviewing the Kasumi Chef's Knife with VG10 steel.

🛒S H O P:

N O T E S:
Kasumi has different knife series, the version I reviewed here is the Kasumi Damascus series.

FULL DISCLOSURE
If you purchase from these links, I get a small commission that goes towards supporting the channel.

As an Amazon Associate, I earn from qualifying purchases.

Thank you for your support :)

★ F O L L O W ChefPanko 😊

T I M E S T A M P S

00:00 - Intro
00:35 - Aesthetic & Specification
01:21 - Knife Handle & Comfort
01:56 - Gripping Style & Balance Point
02:21 - Knife Profile
02:28 - Core Material & Rockwell Hardness
02:42 - Edge retention
03:00 - Key Takeaways & Recommendation
03:26 - Maintenance & Care

[VahdaMage]

I’ve been using a Kasumi chef knife, same size as the one you’re reviewing, for nearly 10 years. It’s an excellent knife and has and still serves me well at work and home.

The tip brok off not long after buying it though, but I’ve since sharpened it out to a natural looking point

[DanielWorkshop]

I have discovered your channel a year ago and love it. Thank you.

[biscuitkitchentreviews]

Great review. I have owned this knife for a while now. It's the knife I take with me when I travel if I want something stainless.

[kamakirinoko]

I am presently on my 4th Kasumi 10" chef's knife—each of the other three lasted about 5 years, with regular sharpening on whetstones. These are the finest knives I've ever used. All I object to is the price . . . this last one cost me $370.

[roberthernandez]

Excellent video! I was wondering if you could show us a video about the proper technique of a honing session

[tagontag]

Beautiful knife. I could tell that you like this knife too!

[nmkjnmnjm]

This was the first knife I acquired back in 2005 when I started to get into premium knives, so I have some background on it. Overall it is a very good knife, very well designed that does the job well, for a long time. I have really enjoyed using it over all those years. The only little negative thing is the thickness at the edge, which is a bit too thick in my opinion. It preserves the edge from chipping but it makes it a bit hard to cut very thin slices when needed (although it is still perfectly feasible)

Over time I have acquired more knives. At this stage, I still consider the Kasumi knife a very good knife, but it is clearly overpriced compared to other Japanese / Chinese alternatives. I would not buy it again, only for this reason

[losergamer]

Thank you for the review. I'll add it to my short list of first "good" knife, along with a Kikuichi Nickel Warikomi Damascus Gyuto or a MIYABI Kaizen II 8-inch, Chef's Knife.

[mayankanand]

Please review ikea 365+ 6 or 8" chefs or santoku knife.
And also love to see KAI's under 50$ knives, i want to see how is their handle quality and blade thickness.

[DrJKee]

Love the aesthetic but ended up buying the yaxell zen after comparing them side by side in a local store. I find the kasumi a tad too narrow (height) for my liking

[lukearmitage]

I had one of these knives about 15 years ago it was a present to myself after I got me promoted to a CDP but it, unfortunately, got stolen a few years later.its probably the most comfortable knife iv ever owned but I can tell you it isn't a workhorse iv got a kai what is much tougher and it has crazy performance after 10 years of use.

[admirallongstash]

Excellent video again! What stone would you finish (or strop) a VG10 on as a max grid?
When compared to Chinese VG10, can you see differences in quality, hardness, durability and sharpness?

[kawaida]

This was my first Japanese knife and I love it, it feels great in the hands and the weight is very balanced. The choil is a bit sharp though.

[gileitan]

I have been using several (6) kasumi knives since 2011. Every single day (for the chef's and office ones). I do their maintenance and honing/sharpening myself. Hand washed, never dropped any of them.
The chef's, 10 inches one, (reviewed here) has developped a flaw. The pakawood handle has shrunk a bit, less than 1mm. So the metal hurts my hand. The shop I bought all my kasumi knives from said "this can happen, just put in camelia oil for a week, or file the excess metal" ! I think that this is unacceptable. I have a photo that shows the problem, if needed.

[cashmoney]

what do you think of the 61hrc kramer x zwilling essential?

[bfish]

Have you tried any knives in s35vn? It seems like a better choice than VG10, I'm seeing tons of pocket knives from china in it, no chef's knives really.