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Thread: Just purchased a Kasumi 24CM kitchen knife

  1. #1

    Join Date
    Jul 2012

    Just purchased a Kasumi 24CM kitchen knife

    Just purchased a Kasumi 24CM kitchen knife and am VERY pleased with it.

    It is amazing!

    It's razor sharp and like it so much im reluctant to even use it! Which is silly really as it is a knife!
    But i don't want it to be blunt and can only really feel confident in using it when i know what peoples recommendations are on the best thing to use to maintain its sharpness.

    Would i just need a steel honing rod as it is already sharp?

    Or would i need to run it through what i have already which is a Minosharp Plus.

    am i right that if i sharpen the knife after every use it will stay as sharp or even sharper?
    Also would it just need honing if it is already sharp?

    Please let me know guys as this is a completely new knife to what im used to as i only have victorinox as my other knives!

    Thanks in advance.


  2. #2

    Join Date
    Mar 2011
    Rockport, TX
    When it stops cutting like it was once cutting, hone it.

    When the honing stops working, sharpen it.

    Don't put it in the Minosharp, dude.

    I'd keep it up with a strop. I've never been satisfied with the performance of anyone's VG-10 off a honing rod.

  3. #3
    Senior Member Candlejack's Avatar
    Join Date
    Jan 2012
    Stockholm, Sweden
    Yeah, don't use a minosharp.
    Strop it in between sharpenings. If you feel that japanese waterstones are overkill for you, get a Spyderco Sharpmaker, it'll give you a decent sharpening

  4. #4
    Senior Member jayhay's Avatar
    Join Date
    May 2012
    Nice man. About 10 years ago that was the first j-knife I bought. I don't use it much anymore, and I'm probably going to try to sell it in the BST sometime soon. Enjoy the knife!

    And the VG-10 is tough to sharpen in this knife. I'd suggest a bestor 500 and 1200 stone at the least. Both work well for the knife.

  5. #5
    Senior Member shankster's Avatar
    Join Date
    Mar 2011
    My Kasumi 6" boner is still in heavy rotation in my work kit(cleaning tenderloins,breaking down chickens)
    My santoku has been regulated to home "sandwich" knife...

  6. #6
    Original Knerd of Knives

    Join Date
    Feb 2012
    Chucktown, SC
    I used to have the same Kasumi. Great little knife. The boning knife is good too. I had the paring knife as well, but some jerk stole it! Enjoy!

  7. #7

    Join Date
    Apr 2011
    back in 2006-7 i used that knife and i have to say i like the handle very much. The blade aint bad.
    Also I would like to own one, again.

    Jayhay, will PM

  8. #8
    Tatletz's Avatar
    Join Date
    Jan 2012
    Sydney, New South Wales, Australia
    I have Kasumi 20cm and it's realy the sharpest knife I've ever seen. Kasumi makes nice whetstones too, I have their combination stones 240/1000 and 3000/8000 grits.Enjoy your Kasumi Martyk

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