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Case complete with 5 Japanese Kasumi damascus knives

€789.00 €646.72
Availability: Out of stock
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This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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An elegant Chroma case complete with 5 Kasumi damascus knives composed of blades with 32 layers of stainless steel. A super hard VG-10 alloy is used as the base material of the blade. This series of knives features the "KASUMI (haze) pattern", which emerges in the forging of a blade made up of 32 layers of stainless steel that retain the core material. Carefully finished by professionals, the sharp cut of this KASUMI knife lasts longer than any other knife, while also allowing constant use. The large Chroma case is equipped with the following tools: n. 1 Vegetable knife blade cm. 8 n. 1 Utility knife blade cm. 12 n. 1 Santoku knife blade cm. 13 n. 1 Chef knife blade cm. 20 n. 1 Slicing knife blade cm. 20 n. 1 Kasumi multipurpose kitchen scissor Case dimension: 51 x 20 cm.
FAQs
What truly characterises the VG-10 Pro series?
The VG-10 Pro series is one of the most professional lines in the Kasumi range. The knives are forged from a single piece of high-performance VG-10 stainless steel, hardened to 59–60 HRC, to deliver a precise, stable and long-lasting edge. Compared with more decorative series, the focus here is on function, continuous use and cutting efficiency. The marble-effect resin handle completes the knife with comfort, solidity and a distinctive appearance.
What characterises Kasumi complete cases?
Kasumi complete cases stand out because they are not simply transport solutions, but fully equipped sets designed for professional or advanced use. Inside, they include a selection of professional knives and premium accessories, arranged in a safe and organised way. The case therefore serves not only to protect and transport the equipment, but also as a complete solution that combines quality, function and presentation.
Who is the VG-10 Pro series recommended for?
It is recommended for chefs, professionals and advanced users who use a knife frequently and want a blade that is precise, high-performing and reliable in continuous work.
Who are they recommended for?
They are recommended for professionals, trainers, travelling chefs and anyone looking for a complete set of high-level knives and accessories. They are especially suitable for users who want a ready-to-use solution that combines operational practicality with the value of premium equipment.
What is the VG-10 Pro series ideal for?
It is ideal for fast, repetitive preparation tasks such as vegetables, meat, fish and line work, where speed, consistent precision and long edge retention are essential.
For which uses do they offer the greatest value?
They offer the greatest value in situations where having a complete and well-organised set always available is important, such as catering, training, consulting, cooking schools or moving between kitchens and workstations. In these contexts, the case is not just a transport accessory, but a true extension of professional equipment.
What are the main advantages of the VG-10 Pro series?
Its main advantages are the one-piece VG-10 steel construction, the 59–60 HRC hardness, the high cutting performance and a design clearly aimed at professional use.
How should they be maintained and managed?
Cases should be kept clean and dry and checked regularly to ensure that compartments, protections, accessories and closures continue to function properly. A complete case truly retains its value when it is handled with care and order, helping protect both the knives and the included accessories over time.
What is the handle like on the VG-10 Pro series?
The handle is made from marble-effect resin, designed to offer a comfortable grip, good solidity and an elegant finish.
How should the VG-10 Pro series be maintained?
Controlled whetstone sharpening, hand washing, immediate drying and use on suitable cutting surfaces are recommended, while lateral twisting and improper use should be avoided.
What truly distinguishes Kasumi knives within the Japanese knife market?
Kasumi occupies a very interesting position because it strikes a balance between Japanese tradition and real-world accessibility. Its use of VG-10 steel, often combined with Damascus-style layering, allows for strong edge retention and refined cutting performance without necessarily reaching the most extreme hardness levels, which can make a knife more demanding to handle. This makes Kasumi a brand that offers aesthetics, precision and reliability, while remaining more approachable than more elite and demanding lines.
How should the differences between Kasumi series be understood?
Kasumi series differ not only in appearance, but also in their philosophy of use. The Damascus VG-10 line represents the brand’s balance of tradition and visual appeal; VG-10 Pro is geared toward more professional, continuous use; HM Hammered adds a functional benefit in food release; Titanium and Ceramic explore alternative materials; while Tora offers an easier entry point into Japanese knives. Understanding these differences is essential in order to choose based on use, rather than on looks alone.
Who is Kasumi, as a brand, really suited for?
Kasumi is particularly well suited to users who want to enter the world of Japanese knives with serious tools, but without immediately moving into the most extreme premium segment. It is ideal for advanced home cooks, enthusiastic users and also for less demanding professional environments, where a good balance of performance, durability and ease of maintenance matters.
How should someone choose the right Kasumi series in an informed way?
The choice should begin with actual use. Those who cook frequently and want strong performance may prefer VG-10 Pro or HM Hammered; those drawn to aesthetics and tradition may lean toward Damascus VG-10; users seeking greater ease of use may choose Tora; and those with specific needs may consider Ceramic or Titanium. The real question is not which line is objectively best, but which one best matches the way the knife will actually be used.
What is the right maintenance approach for Kasumi knives?
Kasumi knives require the kind of care typically associated with Japanese knives, although the level of tolerance varies depending on the series. VG-10-based lines require more attention in sharpening and everyday use, while series such as Tora or Titanium tend to be slightly more forgiving. In every case, hand washing, immediate drying and the use of suitable cutting boards remain essential.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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