Kasumi MP-07 Masterpiece Damascus Santoku, 18cm

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 hardened to around 59-60 °C Rockwell. The hardness of 59-60 HRC is not only considered the optimal hardness for kitchen knives in Japan. It enables a very long service life of the cutting edge (edge retention - does not become blunt so quickly) while also allowing easy resharpening with the SUMIKAMA whetstones.