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Kasumi Santoku Knife cm. 18 Series VG-10 PRO

€245.00 €200.82
Availability: In stock
18+

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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The new line of knives KASUMI VG10 PRO was developed by mixing the best technologies obtained through more than ten years of production of KASUMI knives.
The KASUMI VG10 PRO knives are hand made availing of the experience of skilful professionals and experts and are produced in the same way than Japanese traditional swords.
The blades of KASUMI VG10 PRO are made in solid Japanese stainless steel Cobalt VG10 with a high contents of carbon specially developed for knives.
The blades have a hardness Rockwell HRC 59-60 representing the ideal hardness for kitchen professional knives of high quality and guaranteeing the best cutting and tight performances of the cutting-edge and having a longer duration with respect to the major part of other knives.
The knife is carefully finished piece by piece during the whole process thanks to the manual work of skilled artisans.
The cutting-edge perfectly sharpened and polished is perfected through a process of double finishing and by a Japanese water grinding system with grain 3000 to obtain a very sharp professional blade.
The handle in artificial marble (antibacterial meta-acrylic resin) fits the hand, is hygienical and long lasting.
This knife with blade of 18 cm is perfect to cut vegetables, to pound and to mince.

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.
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.
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.
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.
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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