---
product_id: 12526011
title: "10 inch Chef's Knife"
brand: "kasumi"
price: "43446 som"
currency: KGS
in_stock: true
reviews_count: 8
url: https://www.desertcart.kg/products/12526011-10-inch-chefs-knife
store_origin: KG
region: Kyrgyzstan
---

# Damascus pattern 10-inch blade Japanese craftsmanship 10 inch Chef's Knife

**Brand:** kasumi
**Price:** 43446 som
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice through the ordinary with extraordinary precision!

## Quick Answers

- **What is this?** 10 inch Chef's Knife by kasumi
- **How much does it cost?** 43446 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/12526011-10-inch-chefs-knife)

## Best For

- kasumi enthusiasts

## Why This Product

- Trusted kasumi brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Stunning Aesthetics:** Show off your culinary skills with a rust-free, eye-catching Damascus design.
- • **Ergonomic Excellence:** Enjoy comfort and control with a multi-layered, riveted wooden handle.
- • **Cutting Edge Precision:** Experience unparalleled sharpness with a uniquely beveled edge.
- • **Durability Meets Style:** A knife that not only performs but also elevates your kitchen's aesthetic.
- • **Crafted for Professionals:** Handcrafted in Seki, Japan, ensuring top-tier quality and performance.

## Overview

The 10-inch Chef's Knife features a stunning Damascus pattern, a uniquely beveled edge for superior sharpness, and an ergonomic handle crafted from multiple layers of wood and resin, all produced by the renowned Sumikama Cutlery in Seki, Japan.

## Description

Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from the most advanced materials with the most advanced manufacturing techniques. Kasumi V-Gold No. 10 Damascus Pattern knives are made from 33 layers of stainless steel. Only the middle layer acts as the cutting edge, and it is made using V-Gold No. 10 stainless steel. V-Gold No. 10 is a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium for added durability and ease of sharpening. The addition of cobalt to this steel requires special tempering in order to maximize the full benefit of this steel. Sumikama's technique for this special tempering is a closely guarded secret.

## Features

- Damascus pattern is eye catching and rust free
- The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper edge
- The asymmetrical handle is made from multiple layers of wood impregnated with a plastic resin and is riveted to the full tang
- Kasumi knives are produced by Sumikama Cutlery in Seki, Japan

## Product Details

- **Blade Material:** Stainless Steel
- **Brand:** Kasumi
- **Color:** Black
- **Handle Material:** Wood,Stainless Steel,Plastic,Resin,Steel
- **Blade Edge:** プレーン

## Images

![10 inch Chef's Knife - Image 1](https://m.media-amazon.com/images/I/51DVk1JwzRL.jpg)
![10 inch Chef's Knife - Image 2](https://m.media-amazon.com/images/I/81HA2mZROkL.jpg)
![10 inch Chef's Knife - Image 3](https://m.media-amazon.com/images/I/71mX-vhuKqL.jpg)
![10 inch Chef's Knife - Image 4](https://m.media-amazon.com/images/I/71dFWgNpMsL.jpg)
![10 inch Chef's Knife - Image 5](https://m.media-amazon.com/images/I/51yX-sH6m6L.jpg)

## Available Options

This product comes in different **Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Knife But not better than some others.
*by J***D on April 9, 2014*

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.

### ⭐⭐⭐ Excellent knife my only complaint is it had scratches along the body.
*by A***O on May 23, 2014*

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.

### ⭐⭐⭐⭐⭐ Razor sharp.  Makes food prep a dream
*by J***I on December 22, 2011*

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.

## Frequently Bought Together

- Kasumi - 10 inch Chef's Knife
- Kasumi - 10 inch Slicing Knife
- Kasumi - 6 1/2 inch Boning Knife

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-02-21*