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The Santoku knife has a blade thinner than a traditional chef's knife, which is gradually rounded at the end to form a straighter edge.
Kasumi Tora knives are handmade in Seki, Japan utilizing the skills of knife making specialists and are crafted in the same fashion as traditional Japanese swords.
The paring knife is the smallest blade in the kitchen and exceptionally maneuverable, making it perfect for small and delicate prep tasks.
The serrated edge is perfect for cutting soft crusty breads without crushing them.
The little knife is ideal for peeling and paring.
25cm / 10"
The pointed slender blade is sharpened and polished to perfectly slice and carve large pieces of meat.
The Kasumi utility knife is ideal for intricate work and slicing small ingredients.