Kasumi MP-05 Masterpiece Damask boning knife, 16cm

The middle layer of the KASUMI MP blades is made of the best Japanese VG10 steel - with cobalt and a higher carbon content, which was developed exclusively for the production of very high-quality kitchen knives. After forging, the blades are heated again to around 800 °C, then quickly cooled again and thus Rockwell hardened to around 59-60 °C. The hardness of 59-60 HRC is not only considered the optimal hardness for kitchen knives in Japan. With very good sharpness, it enables the cutting edge to have a very long service life (cut retention - does not become dull as quickly), but also allows for easy re-sharpening with the SUMIKAMA whetstones.