Does anyone have any experience with Kasumi brand knives? I have a friend (a keen home cook) who uses them and I'm wondering whether it would be a big step up to the types of knives that we talk about here.
I think that they are VG10 san mai damascus with a German style belly. Kinda look a bit like Shuns at first glance. The fact that they are damascus yet called 'Kasumi' makes me think of marketing over performance, but I have no experience with them.
Thanks for any opinions/ experience.
I think that they are VG10 san mai damascus with a German style belly. Kinda look a bit like Shuns at first glance. The fact that they are damascus yet called 'Kasumi' makes me think of marketing over performance, but I have no experience with them.
Thanks for any opinions/ experience.