The Kasumi Titanium Series has a unique construction and a stylish look, for sure. But it is also one of the speediest and sharpest professional-grade Asian knives we carry. Heavy prep just became a lot more fun!
The thin-ground blades are constructed with a Molybdenum Vanadium Steel core, complimented by a color-tinted, titanium-wrapped exterior. Molybdenum Vanadium alloy is a proven winner for taking a fantastically sharp, long-lasting edge that resharpens very well. Plus this steel doesn't suffer from the the brittle properties inherit to carbon steel, making it more practical for real-world use. It's only downside is that it is not the most anti-corrosive form of stainless steel and it can interact with some foods. That's where the titanium exterior comes in. It creates a highly protective, slick and non-reactive barrier that simply glides through fruits, veg and boneless meats. The titanium layer is extremely durable, abrasion-resistant and tough. The combined hardness of the blade is Rockwell C 59-60°. Kasumi Titanium knives are light-weight, balanced and they deliver fast, effortless cuts. The stylishly-shaped poly handle is very comfortable, hygienic and heat resistant to to 194°F. All handles are oriented to a slightly off-set position that reduces fatigue and improves ease of use.
While Kasumi Titanium knives could be voted "most likely to put a smile on the face of a professional chef", their light-weight and sharp performance can also make them a more practical, more durable and easier-to-maintain choice over ceramic or carbon steel blades for the home cooking enthusiast. Available in blue or gold blade models. Made in Seki, Japan. Manufacturer's lifetime warranty.
Features of Kasumi Titanium Knives include:
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