Informationsmail von Katsumi Sumikama, Hersteller der Kasumi Messer, zur
Top Qualität der Kasumi SUPERIOR Damastmesser

Diese eMail von Katsumi Sumikama hat Tradeparadise.de am 15.6.2007 von Christian Romanowski, Geschäftsführer der Firma Kochmesser.de Import GmbH & Co. KG Generalimporteur in Deutschland der Marke Kasumi per eMail erhalten

Dear Christian

Sorry for taking long to get back to you with the information.

Please see below.

The works of very important process for Superior Kasumi is done by the following masters.

Grinding of the Blade:

Name is Mr. Shoji Yamada, age is 64 years old, and the experienced time is for 30 years. His works is excellent and accurate from others.

Water Grinding:

Name is Mr. Chisato Yamada, age is 66 years old, and the experienced time is for 35 years. Most of the knives are not treated by this process. After the grinding of blade, the water grinding (huge revolving whetstone with
water) is done before polishing and edging. This is the very important process to accomplish the high-end quality of Japanese knife.

There are actually not many people who could do this process and Mr. Yamada is the most famous master in Seki city who can do this process the best.
His younger brother supports him. The problem is that not many pcs can be managed with this process by him and only limited pcs for superior is managed by him.

Polishing:

Name is Mr. Shoji Yamada, age is 52 years old, and the experienced time is for 20 years. It is also important process to get better damascus pattern on
the blade. His work gets better shiny finish before sandblasting.

Edging:

Name is Mr. Haruo Isaji, age is 54 years old and second generation of this work. His father was famous for the best edging in Seki city and he has taken over his technique.

Since he does additional work on the superior knife edge, the sharpness of the blade is outstanding but the quantity he could manage is so limited.

Handles:

Name is Mr. Hiromi Goto, age is 63 years old and experienced time is 40 years. Since his work is the most precise but he is quite old master, so that he only manages superior knives.

* The regular Kasumi knives are also made by skillful workmen, but not with that long experience. Sumikama pays those masters who work on superior knives about double of the cost than other skillful workman who do the regular Kasumi.

Due to the above reason, we can produce Superior quality only in a very limited number compared with regular Kasumi knives. For example, 1200 pcs of K6 superior is maximum to produce per year while 15,000 pcs of regular one is managed.

Therefore, due to the high cost and limited labor force, it is not possible to increase the quantity of superior Kasumi any more and at the same time, it is not possible to increase the customer base for superior.
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I hope it would help you any from the above information.

Thank you and best regards
Katsumi

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