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Case for the professional chef Kasumi

was €1,272.00 Special Price €1,145.00 €938.52
Availability: In stock
Case for the professional chef Sushi-Man, who wants the maximum cutting performance of his knives. Inside the briefcase you will find 4 Kasumi knife Sandvik blades damask line. The Sandvik blade is formed on the outside by 32-layer stainless damask steel, while the cutting edge is made of Japanese VG-10 stainless steel with high carbon content. for a hardness of HRC 59-60 which guarantees an effective and long-lasting cut. HANDLE: Black plywood. The large Wusthof Chef's case contains the following work tools: n. 1 Nakiri damascus knife from Kasumi blade cm. 17 to work all the vegetables n. 1 knife Thread Kasumi damascus blade cm. 24 for fish preparation n. 1 knife Damascus chef from Kasumi blade cm. 24 for all cuts in the kitchen n. 1 knife Sashimi damask from Kasumi blade cm. 24 for slicing raw fish n. 1 Double Grain Sharpening Stone 3000/8000 n. 1 Double Grain Sharpening Stone 240/1000 n. 1 Sharpening guides to give a correct inclination of the cut during the sharpening operation of your knives The case can hold up to 20 knives, has a book opening, two compartments that can be closed with a sturdy zipper, a handle and a shoulder strap and a safety lock included Case dimensions: 48 x 25 x 10 cm.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.