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Noble blades for the kitchen


Chroma’s new Kasumi series bears the additional designation “Kuro”, which means “black” in Japanese. The knives are manufactured in Seki, the traditional capital of the Japanese cutlery industry, which has over 780 years of experience in the art of manufacturing fine blades upon which to draw. The 32-layer Damascus steel used for the blade is produced by multiple folding and forging to ensure a long cutting life and extreme sharpness. Besides being visually striking, the hammered pattern serves a highly practical purpose by stopping the food sticking, thereby greatly facilitating its separation from the blade once cut. The series comprises four models: two classic cooking knives and two universal ones, the Santoku and the Nakiri, which are suitable for cutting fruit and vegetables as well as meat and fish.