The long traditional Japanese knife, sharpened on the one hand, is the best aid for both the sushi chef and anyone who cares about the visual and aesthetic side of cooking. The length of the blade allows you to make a long and even cut. Due to the extreme sharpness, no force needs to be applied when cutting, and the cut remains neat and visually flawless.

The Kasumi series is a series of traditional chef knives with a price level from Japanese quality manufacturer Sakai Takayuki, suitable for both professional and amateur home kitchens interested in Japanese cuisine. The knife blade is made of durable and perfectly sharp-holding white steel No. 3 (HRC 60), also known as Shiroko steel.

The handle of the knives is made of magnolia wood, while the dark ring is made of buffalo horn. Traditional Kasumi Japanese chef knives are a grateful tool for anyone who processes fresh fish and makes sushi or sashimi from it, for example.