This baby sounds impressive — it uses titanium! If it’s good for golf balls and aircraft carriers, it must make a heck of a kitchen knife, right?
Well… Yes and No. First off, know that the knife’s edge is not made of titanium. It’s the shiny blue component that is a titanium alloy — that’s what gives it its blue tint.
The core of the knife — and its edge — is made of an unnamed “high carbon steel”. That’s probably for the best since titanium, while strong and lightweight, is not typically hard and sharp enough for a knife edge.
As far as the blue coating goes, its intended effect is to keep food from sticking to the knife, to provide corrosion resistance and to prevent a metallic taste from transferring from knife to food. Titanium, like ceramic, does a good job at those tasks.
So here’s the real problem… It’s not a bad knife, but you’re paying for the fancy titanium coating as if it’s really something special. When, in fact, you could get a Shun Classic Chef’s knife for less money. And that knife really IS something special.
Find this Kasumi Titanium Knife:
