A Japanese-style utility and boning knife built for precise, controlled work where a longer blade gets in the way. The 14cm blade is short enough for delicate jointing, deboning, and trimming, sturdy enough to push through poultry joints and trim meat off bone without flexing. This is the Japanese honesuki shape, deeper and stiffer than a Western boning knife, with a triangular profile that holds its line through tough work.
The 32-layer Damascus steel blade wraps a VG-10 high-carbon stainless steel core — the same cutting layer used across the entire Kasumi range. Hardened to 59-60 HRC and ground to a 15 degree edge, it holds an edge longer than European-style knives and produces the kind of clean cut you only get from a properly forged Japanese blade. The visible Damascus pattern on the cladding layers gives each knife its own subtle figuring and resists corrosion.
Hand-crafted in Seki, Japan by Sumikama Cutlery, the 27th generation family knife maker behind the Kasumi brand. Seki has been Japan's blade-making centre for over 700 years. Full tang construction with a riveted laminated wood handle balances the blade for long-session use. Presented in a Kasumi gift box.
The Kasumi Damascus range is hand wash only. Use a Kasumi whetstone (sold separately) for ongoing maintenance — the blade should not be sharpened on a pull-through sharpener.
Features
- 14cm blade, Japanese honesuki utility/boning shape
- 32-layer Damascus stainless steel construction
- VG-10 high carbon stainless steel cutting core
- Hardened to 59-60 HRC
- Ground to a 15 degree edge angle
- Full tang construction with riveted laminated wood handle
- Stiffer and deeper than a Western boning knife
- Hand-finished in Seki, Japan by Sumikama Cutlery
- Hand wash only, never dishwasher
- Presented in a Kasumi gift box