Kasumi Titanium-Coated Knives

Anybody know if the ti coating coupled with the steel sharpened edge amplifies the corrosion on the Galvanic (noble) corrosion scale? It’s typical of bimetallic coupling, where One functions as an anode, while the other functions as a cathode. Several factors that may make this the crappiest high-priced blade of all-time: (1) plain old carbon steel, as opposed to a bragging rights such as VG10, SG2, branded name metal (2) large surface area of titanium vs small exposed sharpened area creating a galvanic difference to accelerate corrosion in the uncoated metal area (3) the sharpened edge of the blade creates an even higher energy point for corrosion, especially when left wet in the sink. Anybody please correct me if I’m wrong.

Yup. A finely polished turd is still a turd. Spending>$100 on a knife with nonspecific steel is unwise.

As a few others have said, this is equivalent to buying snake oil. I’ve found these knives for sale by several other distributers. None list the specific core steel, just saying that it’s a high carbon, molybdenum, vanadium stainless steel. In this day and age, almost all truly high end knives brag about the specific steel used. As someone else stated, I strongly suspect these are AUS-8 steel or similar at best. On some other sites, these knives are described as Japanese style and claim a 59 Rockwell hardness. 59 is on the low end for Japanese style kitchen knives. Japanese style kitchen knives are usually rated above 60HRC. The manufacturer claims the titanium coating makes the knives harder and sharper. That’s pure BS! There is no titanium at the cutting edge, only whatever mystery steel they use. Titanium is the ultimate corrosion resistant material, but that should be unneeded for a stainless steel kitchen knife. I believe the titanium coating is entirely for looks and there to try justifying the price. If all of this wasn’t enough, the handles are made from a cheap material. I could go on about why I think these are prettied up, mediocre at best, overpriced knives, but I think I’ve made my point.