There could well be competition in the household for who can cut the bread instead of it being looked at as a chore if you have the Kasumi 10 in Bread Knife..
This 10-inch blade is ready to get to work cutting everything from the softest breads to the hardest baguettes and never missing a beat.
When first looking at the thinner than usual serration on this blade, you may think there is no way it will be able to do the task that it is supposed to, but the truth is, it’s amazingly good at what it does. Perhaps it’s the Damascus stainless steel or something in the way they sharpen the blade, but this knife goes through most breads like they are butter.
The formation of the Damascus steel makes extremely strong blades that will hold up to years of daily use.
It is not only functional and durable, it is also a beautiful piece with the steel decorated with lovely wooden handles.
If you happen to have a restaurant and want perfect slices every time, or if you are one of those people who like uniform slices of bread you may want to consider this as the knife to buy, but the price may well put it out of the budget of most people.
At over $150, this knife really is possibly meant more for the professional kitchen than it is for home use, but if you are like me and you want the best you can afford, then just go for it. Nobody ever regretted buying quality.
What makes this bread knife so pricey!
The Kasumi Bread Knife is made from 33 layers of stainless steel. However, only the middle layer has the cutting edge which is made from V-Gold No. 10 stainless steel, a high carbon stainless steel that has the addition of cobalt, manganese, molybdenum and vanadium. Having the addition of cobalt in the steel means that the special tempering is required to maximize all the benefits of the steel and this process is a closely guarded secret of the manufacturer.
On either side of the V-Gold No. 10 core are 16 extremely thin alternating layers that are made by repeatedly folding together two different types of stainless steel and forge welding them by hand.
The blades are hardened to Rockwell C59-60 which means they will keep their sharp edge longer than other cutlery.
What are the features!
- The Kasumi bread knife has a beveled edge similar to a western style knife.
- The black handle is formed from laminated layers of wood that have been impregnated with a plastic resin.
- The knife is durable, extremely strong and has a handmade quality.
What We Like
- It is a strong and well-built knife that will last for some time of use in the kitchen.
- The thin serration makes for a beautiful cut of any bread products you need sliced, every time.
What We Don’t Like
- Well we are not overly enamored with the price even thought it is well worth the money.
- It is recommended that the knife be hand washed so take care when washing it.