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It is quite possible that Katsumi Sumikama had in mind a flash attack on the senses of beginning chefs when creating Kasumi Tora knives, but a more likely explanation for the name of this new series of kitchen knives is a translation of the word Tora. This term is used for a tiger in Japan.
So let's take a closer look at these tiger teeth. A young chef who is still gaining such important experience needs a tool that will lead him in the right direction. A novice tennis player cannot play with an unsuitable racket, as he would gain unwanted bad habits with it. Exactly the same applies to every activity. That is why Sumikama Cutlery has decided to provide young chefs with a tool that will meet the most important criteria for the right kitchen knife. When creating it, the designers had another important requirement in front of them - costs. The price must be accessible to each chef. This created kitchen knives that do not compromise on parameters, but they convince with their performance even when used for the first time.
The blade of Kasumi Tora knives is made of Japanese steel Daido 1K6. It is a proven material with similar parameters as, for example, the well-known VG-2 or Aichi AUS-6. Unlike AUS-6, 1K6 also contains 0.13% molybdenum, which ensures sufficient flexibility of the material. The hardness of this steel reaches a very decent level of 57-59 HRC, which easily outperforms European competitors. The symmetrical "V" -shaped blade ensures a delicate cut. The blade sharpens very well.
The construction of the knife is typically Japanese. The blade passes through its so-called a tail /half tang/ through a plastic ferrule into an oval handle. It is made of magnolia wood. The final dark epoxy varnish ensures its long durability. The result is a high degree of elegance so typical of the Kasumi brand.
Kasumi Tora kitchen knives represent the gateway to the realm of professional Japanese knives. The KASUMI logo is proudly mounted on each blade, confirming the fact that the quality-price ratio has been perfectly balanced.
& copy; 2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk, all rights reserved.
Photos and texts are protected by copyright law and their use is not possible without the consent of the author.
About producer
The brand KASUMI belongs to Sumikama Cutlery Mfg. Pvt.Ltd. Its current owner represents the third generation of this knifemaking family. Mr. Katsumi Sumikava found a very appropriate name for his knives - KASUMI. Not only because it resembles his name, but mainly because their damascus blades resemble the outlines of mountains under a misty sky. In Japanese culture, you often come across names that are direct references to specific objects or phenomena. And this is one of the examples.
Sumikama Cutlery is located in the city of Seki in Gifu Prefecture. It is an important center of Japanese cutlery, a kind of analogue of Solingen in Germany or Sheffield in England. Admittedly, with a richer history. The first blacksmiths began to settle here at the end of the 13th century. The attraction was peat reserves, rich iron ore sand, fresh water and the proximity of important rivers. These ideal conditions caused more than 300 forges to operate in Seki between 1300 and 1500. The quality of Seki swords soon gained an unshakable position, and the best katanas of samurai warriors usually came from this area.
Today, the production of KASUMI brand kitchen knives is overseen by master Kanefusa Fujiwara himself, a member of the 25th generation of the clan, famous for the production of katana swords. You can find the proud name of the region on every KASUMI brand blade.
©2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
