Kasumi MP-07 Masterpiece Damask Santoku, 18cm

The center layer of the KASUMI MP blades is made of the best Japanese VG10 steel `- with cobalt and higher carbon content, which was developed exclusively for the production of very high quality kitchen knives. After forging, the blades are reheated to about 800 Â ° C, then rapidly cooled and hardened to about 59-60Â ° C Rockwell. The hardness of 59-60 HRC is considered not only in Japan as the optimum hardness for kitchen knives. It allows a very long cutting edge life (very good sharpness - does not get dull quickly), but at the same time allows a slight sharpening with the SUMIKAMA grindstones.