Question 1

1. How long does shipping take for a Kasumi Japan Blue Steel Gyuto?

Accepted Answer

US shipping for a Kasumi Japan Blue Steel Gyuto usually takes 3–5 business days, while international shipping takes about 7–14 business days.

We ship your from Japan and the USA by FedEx or UPS with tracking and insurance. Express shipping is available for $75, and duties/VAT may apply under DDU (Delivered Duty Unpaid).

Question 2

2. What warranty coverage comes with a Kasumi Japan Gyuto Knife?

Accepted Answer

Kasumi Japan provides a one-year warranty for a Gyuto knife that covers manufacturing defects, such as loose handles, blade separation, or unusual rust not caused by misuse. It does not cover normal wear, dulling, misuse, or modifications.

If you need to submit a claim, please contact us via email support@kasumijapan.com with Gyuto photos and your order number. We'll keep you posted on any updates about your claim!

Question 3

3. Can I return or refund a Gyuto if I’m not satisfied?

Accepted Answer

Yes. If your Gyuto is unused and in its original packaging, you can return it within 30 days. Please email Kasumi Japan Support at support@kasumijapan.com with photos and proof of purchase.

You can ship it yourself, or use our label (fee minus $35). Once it’s inspected, refunds are processed within 3 business days.

Question 4

4. How should I store a Blue Steel Gyuto to prevent rust?

Accepted Answer

A Blue Steel Gyuto stays rust-free when you dry it quickly and store it with a little extra protection. These simple steps below help keep moisture and acids from leaving spots.

- Hand wash only; do not soak or use a dishwasher.
- Dry immediately after use.
- After acidic foods, rinse quickly and wipe dry (a patina is normal).
- Store dry in a saya or blade guard.
- For long storage, add a thin layer of oil to protect the steel.

Question 5

5. What are the main parts of a Gyuto knife?

Accepted Answer

A Gyuto has key parts on the blade and the handle, plus connecting areas that affect comfort and balance:

- Tip: Detail cuts and trimming.
- Edge: The main cutting line.
- Heel: Power near the handle.
- Spine: Strength and stability.
- Blade face: Optimal food release.
- Choil: Comfort and control near the heel.
- Tang: Balance and stability inside the handle.
- Handle + ferrule: Grip, comfort, and control.

When first using your Gyuto, remember to focus on the edge and tip for precise cuts. Always prioritize control and use a proper cutting board to prevent chipping.

Question 6

6. What’s the best way to cut with a Gyuto without chipping?

Accepted Answer

The best way with a Gyuto Knife is a smooth, straight slicing motion with steady control. Here’s our suggestions to handle your first cut with Kasumi Gyuto knife:

- Hold a pinch grip.
- Keep your other hand in a claw.
- Push-cut vegetables or pull-slice proteins on a wood or plastic board.

Our tip is to secure a comfortable pinch grip on the blade near the choil. You can use a smooth, straight push-cut or pull-slice motion to maintain the integrity of the finely ground edge.

This supports the edge and reduces stress, while twisting, prying, bones, or frozen foods can chip it.

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