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 ideal for 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.
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