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Kasumi knives are worthy of being called a speciality of Seki, a town in the centre of the Japanese archipelago and the cutlery capital of the world. The history of the cutlery industry in Seki dates back 780 years.
The method used to temper swords in those days was unique in Japan. Seki swords were of such good quality and of such high artistic value that Seki became famous for its swords.
This traditional Japanese sword-making technique has been passed 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.

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