What are your opinions and experience with these knives?
I just received these a few days ago and did this video watch and tell me what you think
Too short, too curved, odd angles, weird handle.
The coatings are to keep the carbon steel from corroding. Wish they'd say what the steel core actually is--similar to Aus 8? Then why did they coat it? Aus 8 is quite stainless. 59 is over-tempered for something in the AUS8 category imho.
Seems to be a lot of hype and splash for something just average.
I've had boron and titanium coatings on knives, but all were carbon steel. The idea being to prevent corrosion of the carbon steel. And, yes, the makers touted lubricity in the cut, but it's not noticeable in general. It's not really a feature I'd pay extra for in a stainless blade and in a carbon blade, only if that was the only option available. I also prefer the look of the steel itself. I can't really quantify why and it's just my preference. I did end up selling my coated blades. If you like the coating, that's great.
Kasumi seems to use VG10 steel in many of their other lines. That's markedly better than AUS 8 if they used it here.
I've used no Chroma's to recommend any. From what I've seen, they're more a high style line than what I'm looking for in a kitchen knife. For example, my current favorite knife is an inexpensive one from IKEA that most people find ugly. This has a VG10 core as well and is just under $50 US. Fit and Finish is not anything special at this point, but it performs well.
It bastardizes a santoku with a sort of French or Japanese profile. I just wish it came in a 10" version.
One more thing about this blade that reflects my preferences. If you draw a line down the middle of the handle the point is a bit below this line. On the Kasumi's, the point is above this imaginary line creating a sort of trailing point design. For one, this dictates how the knife "points" in the grip. For most people, a point more in line with or a bit below the grip feels more natural, but this is not a universal preference. The Kasumi's tip position means you have to put a lot of motion and angle into your cuts to use the forward part of the blade, say in making the vertical cuts in an onion.
The ergo knives take this concept in the opposite direction, and far too far for my tastes, but just to show there are people with this preference as well.