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Walnut knife block complete with 3 Kasumi VG-10 series Damascus knives

€489.00 €400.82
Availability: In stock
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This block, which features 3 Kasumi VG10 Series Damascus Knives, is designed according to ergonomic and aesthetic criteria and is handcrafted from high-quality European walnut from sustainable cultivation. The surface is finished with hard food-grade oil which protects and moisturizes the wood, restores its natural color, and supports its antibacterial properties. The flexible plastic insert with its soft bristles protects sensitive knives. The insert can be removed for hygienic cleaning and is dishwasher safe. The 3 knives of the Kasumi Damascus VG-10 series are composed of 32 layers of Damascus steel, with an intermediate layer of ultra-resistant VG-10 steel that acts as a cutting edge. VG10 high carbon steel is great for durability and ease of sharpening. The knives are sharpened at a 15-degree angle, creating an extremely sharp edge. The knife is finished with laminated wood handles that fit snugly to the knife tang. These are medium weight, with very hard blades. Inside the knife block you will find: - n. 1 Santoku knife with blade length cm. 18 - n. 1 Kitchen knife with blade length cm. 12 - n. 1 Paring knife with blade length cm. 8 Knife block dimensions: 19 x 8 x 28.5 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.
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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.
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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
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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.
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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.
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Who should use a knife case?
A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.
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How do I choose the right knife block?
It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.
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How many knives do I really need in a set?
That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.
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Is it better to buy a full set or individual knives?
If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.
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Do blocks and cases include knives?
It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.
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How do you clean knife blocks and cases?
Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.
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Can I create a custom set if I don’t find what I’m looking for?
Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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What deeply characterises the Damascus VG-10 series?
The Damascus VG-10 series represents Kasumi’s most iconic identity: a high-hardness VG-10 steel core is clad in Damascus layers that are not only aesthetic, but also contribute to improved surface resistance. The result is a blade that combines very high cutting performance with a strong visual identity, while still remaining more approachable than other more extreme Damascus knives.
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 this series really recommended for?
It is recommended for those who want an authentic Japanese knife but do not want to move immediately into the most technical and demanding segment. It is perfect for advanced enthusiasts looking for a significant step up from Western or entry-level knives, but also for professionals who want an elegant, high-performing blade without excessive complexity in day-to-day use.
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.
For which uses does it deliver the greatest value?
This series performs at its best in precision work on vegetables, fish and boneless meat, where edge quality and blade smoothness directly affect the result. It is especially effective in long, controlled cuts, while being less suitable for heavy-duty tasks or cuts involving twisting.
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 is the correct way to manage it over time?
Maintenance requires care, but not extreme rigidity: whetstone sharpening helps preserve the original profile, while hand washing and immediate drying help protect the finish. It is important to avoid hard surfaces and improper use that could compromise the thin edge typical of VG-10.
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 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.
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