5 Best Kasumi Knives Sets (Reviews Updated 2022)

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Only a chef knows the worth of his knives, which are critical in creating culinary wonders. A single cut of the knife decides how the vegetable or meat will look aesthetically and retain its nutrients. They say fine things are for people with a class!  Welcome the Kasumi knives set from Japan! Known for their finesse, they are the royalty of the kitchen! They have retained their title of sharp knives in Japan over the centuries.

Bringing the world together, the Kasumi knives set introduces the East’s craftsmanship to the West’s culinary skills. Cooking with a Kasumi knife set defines you as Chef de Cuisine in the kitchen. Now, if you are contemplating on the best Kasumi knives set, here are our in-depth reviews. So take a plunge into our review and pick one that fits your needs the best.

Best Kasumi Knives Set

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Here are our Kasumi knives’ set reviews:

1. Kasumi Chef’s Knife

Kasumi Chef's Knife

Cast a magic spell on your diners by finely cut meat, vegetables, or fruits, as per your cooking needs. The Kasumi Chef’s knife is a delight to cook with.  It comes with an 8 inches blade. This blade is made from the finest quality of stainless steel, the VG 10. What is VG-10? It is a quality of stainless steel with additions of high carbon, molybdenum, manganese, cobalt, and vanadium. These additives give the VG-10 stainless steel, the strength that this Kasumi Chef’s knife prides itself in.

The best chefs know that you never use your knife on hard and frozen products; you always wait for them to thaw before you can cut them. If you don’t, you run the risk of harming your precious knife set. Some proud owners of this knife mention that it is a dual beveled knife. The bevels are much larger than the bevels for an American/European knife, easing your cutting. Whoa, careful now, please!

This Kasumi Chef’s knife undergoes a major manufacturing and curing process. It has thirty-three layers of stainless steel.  Only the middle layer is the one that cuts the food. The balance of thirty-two layers provides additional strength to the blade on either side.  Sumikama’s, the manufacturers, have closely guarded the secret of their craftsmanship over centuries.

Some folks who have used this Kasumi Chef’s knife mention that the blades are resistant to corrosion and rust.  There are mixed reviews on how heavy/light the blade is; however, the actual weight is only 4.19 lbs (or 1.9 kgs).

So what are you going to use this knife to cut once you own it? Perhaps some sushi or sashimi or pork chops for a roast? Yummy… sounds delicious already.

Why do we like it?

  • A full tang knife with a wooden handle
  • Nice and long blade
  • All-purpose workhorse knife for the kitchen
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2. Kasumi Vegetable Knife

Kasumi Vegetable Knife

Set aside all your cutting worries! Armed with a vegetable knife 7 inches, life is easy in cutting, chopping, slicing, or dicing vegetables and fruits that you need for your cooking needs. It helps you do mise-en-place for a small/large family with ease and in less time. Now complete your preparation in minutes for some delicate green bean supreme casserole, a ratatouille, or finely cut asparagus with mustard sauce?

Elegantly set with a Damascus pattern, this Kasumi vegetable knife is a tang knife.  Knives with a single blade form the tip right till the end of the handle is called a tang knife. They offer you a better balance along their spine. It makes for a better grip and handling of the knife.

The trump card of this Kasumi vegetable knife is its blade made from VG-10 steel. The VG-10 steel is reinforced with traces of cobalt, molybdenum, manganese, and vanadium. The thirty-three layers of forged steel also add muscle to this Kasumi vegetable knife.

With this knife in your possession, you are set to become a master chef!

Why do we like it?

  • All-purpose vegetable knife
  • Made using VG-10 steel
  • Easy to clean and maintain
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3. Kasumi Boning and Utility Knife

Kasumi Boning And Utility Knife

Inviting friends over for a meal? Well, a meal isn’t complete unless you have showcased your culinary skills with some food decorations. Or perhaps, the menu today features some beautifully carved Poulet au brown Jus, Oxtail stew in red wine?

Here come the Kasumi 4¾ inches boning knife to your rescue. It doubles up as a utility knife too. This is a double beveled blade with a 2 mm spine. All Kasumi knives are made from VG-10 stainless steel, with other metals added to fortify the steel blade. The thirty-three layers of forged steel are beautifully showcased as wavy patterns on both sides of the knife, also called the Damascus.

The knife handle is designed to give you a firm yet delicate grip to cut vegetables or debone meat. The laminated pakka wood handle uses two rivets to provide additional strength to the tang knife. Did someone say that 4.75 inches is small? Hang on; it is equivalent to 12 cms in size!  If you think you can manage it, yes, of course, you are right! Anything shorter may not do the trick as well as this knife.

So, what’s cooking tonight; Coq au Vin, Chicken Francese, braised short ribs, south-western meatloaf, or an all-time favorite, Steak au Boeuf?

Why do we like it?

  • A small and handy knife
  • Double beveled
  • Easy to handle
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4. Kasumi Titanium Paring Knife

Kasumi Titanium Paring Knife

As they say, small is big!  Well, this seemingly small Kasumi Titanium paring knife is an exquisite selection in your knife collection.

Made from stainless steel, this Kasumi knife comes from the House of Kasumi in Japan. Known for its high-quality steel blade and retaining its sharpness, this knife is a marvel.  It is covered in a rare blue-colored titanium coating to avoid corrosion and rust.  A black polypropylene handle supports it.

Proud owners report that the knife is very light to use. It has a precision-cut to it. The titanium coating prevents the oxidation of food that is cut with it. Thus, food remains fresh and as colorful as its original color for a longer duration.

Well, isn’t small always mighty?

Why do we like it?

  • Non-toxic handle
  • Coated with titanium to preserve food freshness
  • Easy to wash and store
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5. Kasumi Chef’s Knife

Kasumi Chef's Knife

This 10-inches Kasumi chef knife is the center of attraction while cooking.  It functions as a multi-purpose knife with its 10-inches strong steel blade.  This knife is made in Seki in Japan and is strengthened with 33 layers of forged steel. The forged steel is fortified with toxin-free metal additives like vanadium, molybdenum, magnesium, and cobalt.  The result is the VG-10 steel which is the peak of hardness for steel blades. A special forging process achieves the beautiful Damascus pattern. Only the centremost steel blade layer is available for cutting food while other layers give strength to the blade on both sides.

Weighing only 0.79 lbs, most chefs describe it as just the right weight to adapt to a varied cooking style. It cuts just about everything except bones and frozen food.  This is a 100% tang blade, which gives it additional strength and convenience to its user.

Why do we like it?

  • Multi-purpose knife
  • Made from hard stainless steel – VG 10
  • Easy to clean and maintain
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Kasumi Knives Set Buyer’s Guide

Seeking to create culinary wonders, you have chosen one of the best brands, Kasumi! As you must have noticed, all the Kasumi knives use VG-10 fortified steel blades. Why? Because the Kasumi knives are an exquisite collection for the finest folks, who value the quality! When you plan on buying a Kasumi knife set, here are a few important points to consider.


Before you opt for any, focus on your need for the Kasumi knives set. What type of food products do you normally cut?  Opt for a knife considering its purpose and length, which enables you to achieve the task.


The VG-10 steel blade is highly durable and is resistant to corrosion and rust. Maintain them well, and they will last you a lifetime.

If a knife’s blade goes from the tip right up to the handle’s end, it is called a tang knife. A single blade offers you great strength unless they are too long and narrow lest they break. Unless you have a specific requirement, always opt for a tang knife.  Such tang knives give you a higher durability.


Kasumi blades are known for their sharpness that stays for a longer duration. They are far ahead of other Japanese knives in their class.


Ensure that you opt for double-beveled blades. The double-beveled blades can be used by Ambi-dexterous or left-handed folks also. Currently, you may not feel the need for this feature. However, if you have a visiting family member or friend(s) who needs to use this knife, it may be a helpful feature. You don’t spend any extra money on this feature.


Kasumi knives are highly durable. The frequency of honing them will depend on how well you use them and care for them. Remember that Kasumi knives are a class apart. Washing them with hands with mild soap is recommended. This will ensure that they are not nicked, unlike if they were to be dish-washed.