View Full Version : kasumi knives
02-14-2005, 10:30 AM
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
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.
02-14-2005, 05:46 PM
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.
02-14-2005, 06:40 PM
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.
02-14-2005, 09:05 PM
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.
02-14-2005, 09:08 PM
Anyone ever seen the tang on a Shun? If so, what does it look like and how is the butt cap attatched? Just curious.
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
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.
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