---
product_id: 12526010
title: "Kasumi - 8 inch Chef's Knife"
brand: "kasumi"
price: "NT$13853"
currency: TWD
in_stock: true
reviews_count: 8
category: "Kasumi"
url: https://www.desertcart.tw/products/12526010-kasumi-8-inch-chefs-knife
store_origin: TW
region: Taiwan
---

# 33-layer Damascus steel pattern 8-inch razor-sharp blade Ergonomic multi-layer wood handle Kasumi - 8 inch Chef's Knife

**Brand:** kasumi
**Price:** NT$13853
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice Like a Pro, Impress Like a Chef

## Quick Answers

- **What is this?** Kasumi - 8 inch Chef's Knife by kasumi
- **How much does it cost?** NT$13853 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tw](https://www.desertcart.tw/products/12526010-kasumi-8-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

- • **Ergonomic Mastery:** Asymmetrical multi-layer wood handle with resin impregnation ensures a balanced, comfortable grip for marathon cooking sessions.
- • **Effortless Maintenance:** Special tempering process maximizes steel durability and sharpness, reducing the need for frequent honing.
- • **Artisan Damascus Design:** 33-layer stainless steel Damascus pattern not only resists rust but turns your kitchen into a culinary gallery.
- • **Precision Cutting Power:** 8-inch V-Gold No. 10 high-carbon steel blade delivers unmatched sharpness and edge retention for flawless prep.
- • **Japanese Craftsmanship Legacy:** Handcrafted by Sumikama Cutlery in Seki, Japan, blending centuries-old techniques with cutting-edge metallurgy.

## Overview

The Kasumi 8-inch Chef's Knife features a razor-sharp V-Gold No. 10 high-carbon stainless steel blade layered 33 times in a stunning Damascus pattern. Its ergonomic, multi-layer wood handle offers superior balance and comfort, while expert Japanese craftsmanship from Sumikama Cutlery ensures durability and precision. Perfect for professionals and enthusiasts seeking a blend of art and performance in their kitchen arsenal.

## 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.

Review: Awesome Bread Knife - Love this knife. High quality build, feels balanced in your hand, super sharp (be careful the first time or two cutting). Recommend.
Review: Great Knife But not better than some others. - 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.

## Features

- Kasumi 10-inch Chef’s knife; Classic shape, slightly longer blade length for prepping ingredients
- 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

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #540,803 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2,600 in Chef's Knives |
| Blade Edge | Plain |
| Blade Length | 8 Inches |
| Blade Material | Stainless Steel |
| Brand | Kasumi |
| Color | Black |
| Customer Reviews | 4.2 out of 5 stars 114 Reviews |
| Handle Material | Wood, Stainless Steel , Plastic, Steel , Resin |

## Product Details

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

## Images

![Kasumi - 8 inch Chef's Knife - Image 1](https://m.media-amazon.com/images/I/512ppPrmcsL.jpg)
![Kasumi - 8 inch Chef's Knife - Image 2](https://m.media-amazon.com/images/I/8181CCLXUqL.jpg)
![Kasumi - 8 inch Chef's Knife - Image 3](https://m.media-amazon.com/images/I/81tpI++l-vL.jpg)
![Kasumi - 8 inch Chef's Knife - Image 4](https://m.media-amazon.com/images/I/71dFWgNpMsL.jpg)
![Kasumi - 8 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

### ⭐⭐⭐⭐⭐ Awesome Bread Knife
*by C***B on December 26, 2025*

Love this knife. High quality build, feels balanced in your hand, super sharp (be careful the first time or two cutting). Recommend.

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐ Buy a real japanese knife instead
*by A***G on June 30, 2025*

Why did you pick this product vs others?: Not a good knife.

## Frequently Bought Together

- Kasumi - 8 inch Chef's Knife
- Kasumi - 10 inch Slicing Knife
- Kasumi - 7 inch Vegetable Knife

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*Product available on Desertcart Taiwan*
*Store origin: TW*
*Last updated: 2026-03-13*