10 inch Chef's Knife

I have been using a 10" knife I bought on sale at Mervyns about 8 years ago, for $12.00 and it works beautifully, but I have always wondered about the famous Kasumi, so, I finally broke down and bought one. First of all, I noticed that their "10-inches" means 9.25 only. Since I was used to the true 10-inch length, I was very disappointed. It is definitely lighter than the one I am using. The one I am using looks like a top quality knife but the only thing stamped on it is "Made in China". In the 8 years I have had it, I have only honed it twice, using the steel until I could not get a razor-edge. I test knives by shaving the hair off my arms. I sharpen my own knives on Arkansas stones down to the Arkansas Black, which is pretty much trying to sharpen a knife on a sheet of glass. I was surprised to find that both knives worked equally well but the Kasumi one time, did not slice through a soft tomato whereas the cheap knife did. The Kasumi is beautiful and I really like owning it but I am still using my $12 knife because it works just as well and the little extra weight actually helps slice denser things better. I used the Kasumi straight out of the box and have never even put the steel to it. My old knife has not been honed in about two years, but worked at least as well as the Kasumi. Kasumi is a work of art but by a very small margin, I prefer my old knife. So the major differences are in length and weight. BTW, I am very good at sharpening knives and always finish the edge with leather. I did a lot of fishing on Lake Erie at one time and have cleaned thousands of Perch, Black Bass, and Walleye. Have also cleaned tough-skinned shark and triggerfish. I always favored a razor-sharp knife for filleting fishes.

Light downward scratches can be seen along the body of the knife whe you angle it at a light source. I'm not sure if it's normal for knives to have these. Anyone noticed this? cause if that's normal for a new knife then I might have given it 5 stars instead.

I'm in no way a chef, just a husband and father that spends many evenings in the kitchen making dinner. I love this knife.I had been looking for about a year for a new knife. I had another, much cheaper, knife that I thought would be all I needed. I had registered for that one when I got married and didn't know much about cutlery. After a bunch of research reading 100's of reviews, watching Youtube videos, finding out what professional chefs use, feeling different types in my hands, I decided that I wanted a Japanese made knife over a German made.I've had my Kasumi for about a month now and it's amazing. Prepping dinner is so much quicker than it was with my $50 knife. It cuts through tomatoes like butter. Even though it's quite long, it's not heavy. I love using it. The box that it came in was nice enough that I use it to store the knife when not in use.I haven't had to sharpen it yet, but when that time comes I'll be buying a high quality whet stone as recommended.

I've had mine for about 2 1/2 years. Previously I had a Wusthof Classic 8" chef knife. The Kasumi is much lighter, sharper and easier to use. It like comparing a Ferrari with a Mack Truck. I still use the Wushof for cutting heavy items such as a butternut squash, but if I'm cutting orange supreme segments, the Kasumi makes the task very easy. The stainless steel makes clean-up very easy. Excellent knife with my only mild concern is that the their read symbol on the side is slowly disappearing.

I ordered 10.00 inch blade knife but, I got little short blade one.I ask to return it. seller needs 3days. after 3days they are still not allow me return it.1. blade size is little different.2. Return method is really hard or can not return.Please, make sure it for buy this knife.I highly recommend buy another one.

I bought this knife for my boyfriend who is a chef and he absolutely loves it. It has been a year since I bought the item. The tip of the blade did chip (which his coworkers kindly had fixed for him as a going away present when he switched jobs)--but I think this was a result of something he did and not from the quality of the item.Overall, this knife is of very good quality and is an important tool to him while at work. :)

Very good!!!

I'm writing this review on behalf of the person I bought this for. It was a wedding gift for my best friend. He said he loves it. He uses it all the time and the feel and sliciness of it is great.Personally, high-quality knives are the way to go. You can't go wrong with a Kasumi. I stop at 8" for knives, but I also don't cut anything bigger than a tomato. Can't beat a Japanese blade.