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Customer Review

10 of 10 people found the following review helpful
5.0 out of 5 stars Lovely knife, 29 Sept. 2012
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This review is from: Japanese Chef's Knife - 18cm blade length (Kitchen & Home)
I've had this knife for around a month now and have had a chance to get a good feel for it. First up - it's a very pretty knife. Well finished to a mirror polish, nicely fitted together and, of course, with that lovely damascus style blade. The handle is a slightly different shape to the german knives I'm more used to but it feels very natural in the hand. I couldn't wait to use it for the first time, And yes, it is SHARP! Right out of the box. It could do all the well known sharp knife tricks - dropping tomatoes on it which just fall in half, cutting paper thin slices of tomato horizontally without even having to hold the tomato with your other hand, cutting paper................. well, I'm sure you know what I mean. But the proof of the pudding is how it performs in day to day use in the kitchen. In this it has been a joy. Comfortable, effortless and FUN! Drawbacks? Well I do have to make sure I clean it and dry it after each use. I'm maintaining the edge with a steel but I'm a little nervous about what will happen when the time comes to sharpen it. I don't have whetstones, only a draw through sharpener. And I think this may be set at the wrong angle for the bevel on this knife. So I may have to get it professionally sharpened. But other than that it's just a lovely knife. Highly recommended.
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Showing 1-4 of 4 posts in this discussion
Initial post: 22 Oct 2012 02:53:47 BDT
Noname says:
I have a set of these knives and use the Kasumi diamond sharpener without problems, it always brings back that extra sharp edge.

Posted on 5 Mar 2013 22:32:24 GMT
Lefteris P. says:
Don't EVER use a draw through sharpener on this knife. Get some whetstones and learn to use them. You paid so much money for a good knife, doesn't go cheap on the maintenance. Most sharpeners of this kind are not made for the steeper edge of the Japanese knives. And even if it was (like the ones that minosharp makes) most people say that they get average results with them. But anything that is not for the angle of your knife with basically render it useless, so do some research!

In reply to an earlier post on 22 Aug 2014 12:59:56 BDT
J. B. Miller says:
Thanks Lefteris. The pull through sharpener I use is indeed a Minosharp. I have been very happy with the results this produces on Wusthof and other knives. But, as you say, I think the bevel angle set on the Minosharp is not going to suit the Kasumi. The Kasumi now needs sharpening - but I think I will get it professionally sharpened this time. I may well get some whetstones in the future but they are quite an investment in themselves!

In reply to an earlier post on 28 Feb 2016 00:05:31 GMT
KeAIL says:
For anyone reading this, you can pick up Belgian coticule stones at car boots for pence if you do some research and know what to look for!
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