New and innovative 'Ready To Sharpen' whetstone has been developed for both professional chefs and home use.

Kasumi knives are hand crafted in Seki - an ideal region for swordsmiths in Japan, by the Sumikama family, a 27th generation family of knife makers. The traditional Japanese technique of sword making has been handed down from generation to generation to the present day. These techniques continue to be used to produce Kasumi knives which explains their excellent cutting ability and hardness. Kasumi Damascus Knives are made from 32 layers of stainless steel folded around a middle layer which acts as the cutting edge. The middle cutting layer is made of V-Gold No. 10 high carbon stainless steel, a material specially developed for the sharpest and strongest knives. The knives are tempered and sharpened to create the sharpest kitchen knife out of the box and the special technique for this tempering is a closely guarded secret. The edge on a Kasumi knife is bevelled like a western style knife, however, the bevel is much larger than on a European or American brand. This larger bevel creates a sharper edge that lasts longer. The handle is made from multiple layers of wood impregnated with a resin, a process that takes at least 3 months. The handle is riveted with stainless steel rivets to the full handle tang.

Kasumi's new technology transcends ordinary whetstones. A special glue resin prevents the knife blade from slipping on the whetstone and makes the sharpening process smooth and comfortable. Not only does this improve sharpening, it is not necessary to soak the whetstone in water before using or to leave it out to dry for a long period of time. By pouring a glass of water onto the whetstone's surface, you can start sharpening a knife immediately without any wait time.