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If your cupboard doesn’t include at least one Japanese Knife, maybe reconsider your choices, as you’re missing out on a lot of fun that you would otherwise have while slicing raw fish and seafood to prepare your sushi. Here’s the thing: Japanese Knives can be expensive. Have you checked the prices of Shun Knives or Yoshihiro Knives?
Thankfully, although the culinary world ain’t all sunshine and rainbows, there are some masterpieces that are well-crafted and that have reasonable price points, including Kasumi knives. Kasumi knives are crafted in Seki, Japan by skilled artisans to produce some of the finest pieces of cutlery in the Asian cuisine.
You must be wondering “What does Kasumi mean in Japanese?”. It’s actually a given name in Japan, and it literally translates to “Mist”. But behind the fancy name, how well do Kasumi knives perform compared to other Japanese knives? Find out through our Kasumi knife reviews!
Kasumi Knives Review Center 2019
|#1 - Kasumi 88024-10 inch Chef's Knife||99%|
|#2 - Kasumi 84018-7 inch Santoku Knife||96%|
|#3 - Kasumi 88020-8 inch Chef's Knife||93%|
|#4 - Kasumi 82008-3 inch Paring Knife||89%|
|#5 - Kasumi 82012- 4.75 inch Utility/Boning Knife||85%|
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Now that you’ve seen our top 5 recommendations, we’ll give you more detail on each of them, including why we liked them. When you’re ready, click the yellow button to get the best price on Amazon!
#1 – Kasumi 88024-10-inch Chef’s Knife
We hear you. The average length of chef’s knives is 8 inches, so why is the first recommendation on your Kasumi knives review 10-inch long? Well, Kasumi offers an array of sizes in their products for any Cutting Board type, but the 88024 is remarkable for a variety of reasons, and it’s surely one of the best 10” chef’s knives on the market.
The first thing you’ll notice when checking this knife is the Damascus pattern on the side. Kasumi knives go through a thorough process to get that set of patterns. The blade is made of a folded blend of metal that forms a sandwich of alternating layers, which is etched using a chemical that eats up the outer layer to a certain degree, thus exposing the pattern of the blade. A lot of big talk, we know, but it’s quite impressive that we had to describe it. Kasumi isn’t the only brand to use the Damascus pattern, of course, but it’s one of the best to integrate it.
Second, and most importantly, this knife is made of VG-10 stainless steel. You’ve undoubtedly heard about that material, haven’t you? VG-10 steel, besides being a tough blend of metals, is corrosion resistant and durable. No need to sharpen this knife every few months or even weeks. You can hone your blade using a proper Sharpening Stone, and you’re good to go with no maintenance whatsoever for a whole year. If that’s not convenient, I don’t know what is.
Besides being hard, durable, and easy to maintain, VG-10 steel gets the sharpness of your blade to the next level. The Kasumi 88024-10-inch Chef’s Knife comes razor-sharp right out of the box, and it offers a double-bevel with a 15-degree angle on each side. To put things into perspective, this knife provides a sharpness level that other high-end brands, such as Wusthof knives, couldn’t reach.
Finally, the handle is made of industry-standard wood and resin blend, making it comfortable and beautiful at the same time. It’s not as balanced as other chef’s knives from high-end manufacturers, but it’s well-weighed for the average user.
What we like about it:
Kasumi’s 88024 chef’s knife is long, there’s no denying that. If you’re looking for an extra long chef’s knife for one reason or the other, this is a solid option to consider. Why wouldn’t it be, considering that it’s made of VG-10, one of the best stainless steel in the blade craft industry, that it’s aesthetically-appealing, thanks to the Damascus pattern on the cutting edge, and that it boasts an asymmetrical handle, which is durable, comfortable, and easy to control? Seriously, if you need a long Japanese chef’s knife, you can’t go wrong with the Kasumi 88024-10-inch Chef’s Knife.
#2 – Kasumi 84018-7-inch Santoku Knife
While chef’s knives are ideal for heavy-duty usage around the kitchen, Santoku knives, despite being all-purpose products, are suitable ideal for delicate tasks and refined slicing. Kasumi’s 84018-7-inch Santoku is a perfect example of a well-crafted general-purpose Japanese knife that can take care of any chopping, slicing, and dicing tasks around the kitchen.
The Kasumi 84018-7-inch Santoku Knife is made of the same material used in other blades from the same manufacturer, which is the VG-10 stainless steel, which is made of high carbon stainless steel with cobalt, manganese, vanadium, and molybdenum, making it both durable and easy to maintain and sharpen, provided that you have a quality Sharpening Steel, of course.
The Kasumi 7-inch Santoku is not only durable and well-built though, but it’s also beautiful as it features a set of Damascus patterns on the side, which adds a sense of style and class to the blend and presents a great bragging opportunity for show-off seekers.
As for the handle, you really shouldn’t worry about getting a firm and comfortable grip as the asymmetrical handle features a multi-layer construction with a full-tang design for optimal control and balance when you’re swinging your knife around.
Considering that this is a high-end knife, it’s better to hand wash it rather than use the dishwasher to ensure that your blade will last for a good number of years before hitting the Garbage Disposal, which will never happen with proper maintenance.
What we like about it
The Kasumi 84018-7-inch Santoku Knife is an excellent blade boasting a genuine Japanese construction and killer aesthetics. The cutting core is made of one of the best stainless steel on the market, which is the VG-10 steel featured in some of the world’s finest cutlery pieces, which adds to the experience. If you need a Santoku for some delicate cutting tasks around the kitchen, this knife is a no-brainer, and it’s definitely a bargain considering the features it offers.
#3 – Kasumi 88020-8-inch Chef’s Knife
If 10 inches seem too much for your needs, maybe you should get a regular 8-inch chef’s knife, which is the go-to general-purpose blade for both professional chefs, home cooks, and hobbyists. The Kasumi 88020-8-inch Chef’s Knife is an excellent option to consider in this department, one that offers efficiency, sharpness, durability, and hardness in the same construction. Quite the complete pack, isn’t it?
The 8-inch chef’s knife from Kasumi features the same multi-layered stainless-steel constructions found in other Kasumi knives, with the same VG-10 steel, thus offering the same performance and hardness. It’s also quite durable and rust-resistant, which is to be expected from a high-end Japanese knife.
Kasumi doesn’t disappoint when it comes to sharpness as well, as the Santoku comes razor-sharp right out of the box. Actually, it’s so sharp that you’ll have to be extra careful not to cut yourself when using it. Furthermore, you don’t even have to keep honing the blade every now and then for the knife to hold its age, as the VG10 construction makes it possible for this chef’s to be sharp for a whole year or so after one good sharpening session. Talk about convenience, huh?
Again, the handle is multi-layered and offers both comfort and a solid grip, which adds to the convenience and quality of the blade.
What we like about it
The Kasumi 88020-8-inch Chef’s Knife checks all the boxes when it comes to quality cook’s knives. It’s crafted using a quality material, it has an excellent and convenient size that would suit any home or professional cook, it features a comfortable handle, it comes razor sharp right out of the box, and it’s incredibly forgiving when it comes to maintenance. What else could you ask for in a Japanese blade? If you need a normal-sized chef’s knife that will give you the bang for your buck, you can’t go wrong with Kasumi’s masterpiece.
#4 – Kasumi 82008-3-inch Paring Knife
While a chef’s knife or a Santoku would be enough for most tasks around the kitchen, you can’t really go about without a paring knife when it comes to cutting, chopping, and peeling small fruits and veggies. Despite its small 3-inch size, the Kasumi 82008-3-inch Paring Knife offers the same performance as other blades from the same manufacturer. You know what they say, the best things come in small packages, and that’s the case for Kasumi’s paring knife.
As with other Kasumi knives, the 82008-3-inch Paring blade is made out of VG-10 stainless steel, offering the same hardness and durability that Kasumi is known for. It also features the same Damascus pattern on the blade, giving it a great look that would make your kitchen drawer look more professional and modern.
The blade is double beveled with a 15-degree cutting edge on each side, giving it an exceptional sharpness that’s superior to that offered by western brands. No need to worry about all the cutting involved in making a fall Panzanella salad anymore.
The handle, again, is ergonomically-designed for a firm and comfortable grip through an asymmetrical, full-tang design reached through a well-thought construction composed of multiple layers of wood impregnated with a plastic resin, giving you the experience you’ve always wanted in your kitchen.
What we like about it
Despite its small size, as far as quality, sharpness, aesthetics, and durability go, this blade offers the same performance and features as the chef’s knives and Santoku mentioned above in our Kasumi knives review. The Kasumi paring knife serves as a perfect companion for all kinds of thorough, delicate cutting tasks, which means that it’ll break you free of your Santoku or chef’s knife. If that’s something you’ve been looking to achieve, you can ditch your Apple Peeler, Avocado Slicer, and Onion Chopper as there’s no better option than the Kasumi 82008-3-inch Paring Knife.
#5 – Kasumi 82012- 4.75-inch Utility/Boning Knife
Let’s go through a small hypothetical. You’ve stacked your chef’s knife, Santoku, and paring knife on your cutting board, and you’re proudly checking your collection and thinking about the meal you’re going to prepare. You’re the proud owner of Kasumi knives. The choice seems limitless, but then it hits you. How are you going to bone and skin your meats and fish?
Well, no need to panic, as Kasumi covers that department as well, offering an excellent 4.75-inch Utility/Boning Knife that reflects the brand’s superior craftsmanship and quality.
The Kasumi 82012- 4.75-inch Utility/Boning Knife feature a VG-10 stainless steel construction, one that’s bound to give your blade the durability it deserves, all thanks to the manufacturing process mentioned above in our Kasumi knife reviews. It also offers an incredible sharpness that beats that offered by high-end western brands, especially that’s it beveled on both sides. Have you had a hard time prepping a Zucchini Au Gratin dinner before? Get this knife and notice the difference.
Aesthetically speaking, this Kitchen Utility Knife follows the rest of Kasumi Damascus knives, boasting an excellent look that would satisfy the hardest of your critics.
As with other Kasumi knives, you get the same ergonomic handle and firm grip for your experience to be seamless.
What we like about it
Kasumi knives are what you use to get things done, and the Kasumi 82012- 4.75-inch Utility/Boning Knife is no exception. You get the same VG10 construction, the same Damascus pattern, and the same double-beveled, razor-sharp edge offered in other Kasumi knives. The price is pretty similar as well, which is to be expected from a knife of this quality. Don’t overthink about it. If you need a mid-range, Japanese boning knife that won’t cost you an arm nor a leg, the Kasumi 82012 won’t disappoint.
How We Chose the Top Kasumi Knives in Our List
As you’ve seen above, our Kasumi knives reviews are quite similar. That’s because this brand has nothing to offer but high-quality, high-end knives crafted following the industry’s latest standards. Nevertheless, we couldn’t go through every Kasumi blade out there, so we based our vetting process on a set of features, which are:
Having a VG10 stainless steel core and being crafted by professional artisans, Kasumi knives are killers when it comes to sharpness. These blades come razor-sharp out of the box, and they can hold their edge for years on end, provided that you sharpen them once every year or so. The cutting core can hold a 12-degree-per-side grind for long, which gives Kasumi knives the edge over their high-end competitors, such as Wusthof and Henckels.
Some experts recommend avoiding using honing steel as a Knife Sharpener and using a strop to polish the knife instead to keep the blade aligned and razor sharp, so take that as you may.
Besides providing exceptional sharpness, VG10 stainless steel is also quite durable and rust-resistant, which means that your Kasumi knives will easily last for a good number of years and outlive your other cutlery items.
As mentioned above, Kasumi knives are easy to maintain as you don’t need to hone them more than once every year, though it’s essential to not that handwashing is preferred when using these blades, which is the case for all high-end knives.
Most of Kasumi knives boast a beautiful Damascus pattern, which is achieved through an extensive metal-sandwiching process, giving these blades an exceptional look that would add to the décor of your kitchen.
Different Types of Kasumi Knives
There are 4 main types of Kasumi knives. We’ll go into them here:
Kasumi Santoku Vs. Kasumi Cook’s Knife
While the Kasumi Santoku and the Kasumi Chef’s Knife do indeed look similar, especially that both of them are used as general-purpose blades, there are some differences to distinguish the two of them.
The similarities include the material, which is the infamous VG10 stainless steel in both knives, the Damascus pattern on the cutting edge, and the ergonomic, comfortable handles.
As far as the differences go, the Kasumi cook’s knife is longer in both the 8-inch and 10-inch versions, it also has a slight curve, which is characteristic of this knife type, and it’s suitable for heavy-duty, bulk cutting tasks thanks to the rocking motion used to operate them, which leave more delicate tasks to the Kasumi Santoku knife.
Kasumi Chef’s Knife Vs. Kasumi Paring Knife
The first remarkable difference between the Kasumi Chef’s Knife and the Kasumi Paring Knife is the blade length.
You’ve surely noticed the difference between 8 inches and 3 inches, right? If not, maybe it’s time to get those glasses your doctor has been recommending.
Jokes aside, thanks to their size and distinctive curve, Kasumi chef’s knives are suitable for heavy-duty tasks. The Kasumi paring knife, on the other hand, is better suited for chopping and peeling small vegetables and fruits that are hard to tackle using a Kasumi cook’s knife, which makes both options a necessity in your kitchen drawer or Knife Blocks.
Why You Need the Best Kasumi Knives in Your Kitchen
As a chef, your cutlery arsenal reflects how serious you are about your culinary experience and how willing you are about prepping some serious dishes that require good knife-swinging skills, such as the southwestern chopped salad or venison tenderloin pho. For that very reason, it’s essential to get a proper cutlery set, one that includes high-end knives, both western and eastern.
While the western part can be covered by other brands like Wusthof, the eastern items are a bit hard to tackle, as Japanese knife manufacturers are varied, from full-blown budget options, such as Cangshan Knives, to expensive, high-end products, which is the case for Dalstrong Knives, making a choice can be a challenging task. The thing is; you don’t have to choose either extremity, as you can go with the best middle ground option, Kasumi knives.
In a nutshell, Kasumi knives offer mid-market performance at mid-market prices, making them the best option for those looking for good Japanese blades without breaking the bank. They’re well-crafted in Seki, Japan by highly-skilled artisans with extensive experience in the field using one of the top-rated stainless steel on the market, the VGold-10 steel. Furthermore, they look astonishing thanks to the Damascus pattern features on the blade, and they are forgiving when it comes to maintenance. Go ahead, tell me those features don’t look appealing.
If you’re looking to expand your cutlery arsenal without blowing a hole in your wallet, there’s really nothing to it; get some Kasumi knives, and you won’t look back.
While you’re here, check out some of our other kitchen accessories and knives! As always, we recommend you keep your knives sharp with an electric knife sharpener, as well as safely kept in either a knife block or on a magnetic knife strip held safely in your kitchen pantry or kitchen island.
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