kasumi knives

[sudsy909]

hey guys. what's up do any of you own any kasumi brand knives do you like them what's your opinion of them thanks for any info also i would like to buy a misono to try it out so i'm gonna be posting a bunch of knives for sale soon everybody be on the lookout thanks ryan

[Fred]

If you have experience with the Shun knives, the Kasumi are similar. The handles are riveted instead of pressed on and the blade profiles differ a little. The steel is the same. The Kasumi are more expensive, mostly because of the distribution situation but also because the handles are better.

[KneeKnocks]

I own a couple of Kasumis: the boning knife and the 7cm parer. The boning knife is okay (nice blade, handle is kind of small for a boning knife). The parer is the best small knife I own. The blade shape is the real plus on the parer: sort of a cross between a sheepsfoot parer and a fluting knife, and a nice short length.

[frosted]

My friend who owned both of them like Shun more than Kasumi. She gave her Kasumi 8" Chef's knife to her friend in a culinary school because she don't want it anymore.

[**DONOTDELETE**]

Both Kasumi and Shun are excellent knives and have very similar performance, although their retail prices are similar, maybe a little higher for the Kasumi, there is a big difference in street price, and Shuns can often be found for much cheaper than Kasumi.

[RETREVR]

Tangent Question:
Anyone ever seen the tang on a Shun? If so, what does it look like and how is the butt cap attatched? Just curious.

[Oded]

I am curious myself.
Maybe I should try to get them on board a flight and ask for the X-Ray shot from the security...LOL

Maybe not...

[Fred]

I think it's pretty straightforward. I'm sure the tang is basically a rod. The handle, with a hole drilled in it is placed over the tang and the pommel is press fit over the tang to hold it in place. I can't imagine any other scenario unles the pommel is threaded - unlikely and not a good idea.