Sakai Takayuki Gyuto 210mm Knife Damascus Hammered VG 10 Steel Kasumi knives are the standard

Kasumi knives are the standard blade of Japanese chefs

Besides its aesthetic appeal

but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron

The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates

but since they are rust resistant

Sakai Takayuki Gyuto 210mm Knife Damascus Hammered VG 10 Steel Kasumi knives are the standardGYUTO KNIFEThe gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLEThis knife is made with a VG10 core, and hammered to produce a 33 layer damascus pattern. VG10 is one of the best stain resistant steels used for blades, and this knife has an excellent cutting edge as well as edge retention. Core