The Masamoto KK Series is Masamoto’s most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.
Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded with soft iron. White Steel No.2 is very pure and is capable of achieving a high hardness level without being overly brittle, therefore it can be used to create very sharp edges with good edge retention, which are still easy to sharpen.
This knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar. This knife also includes a matching magnolia wood Saya (Sheath) for safekeeping.
The Japanese Deba, which is also called the Hon-deba (Literally, “true deba"), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Knife Model: Masamoto KK Series Deba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Deba 150mm (5.9")|
Total Length: 295mm
Blade Thickness: 6.3mm
Blade Width: 50mm
Total Weight: 200g
| Deba 165mm (6.4")|
Total Length: 315mm
Blade Thickness: 6.8mm
Blade Width: 50mm
Total Weight: 230g
| Deba180mm (7")|
Total Length: 330mm
Blade Thickness: 7.2mm
Blade Width: 54mm
Total Weight: 300g
| Deba195mm (7.6")|
Total Length: 360mm
Blade Thickness: 8.2mm
Blade Width: 55mm
Total Weight: 420g
| Deba 210mm (8.2")|
Total Length: 380mm
Blade Thickness: 8.3mm
Blade Width: 61mm
Total Weight: 470g
|Deba 225mm (8.8")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
It is my first Deba and it was a good choice indeed. Thinking of purchasing a Yanagib as well from KK series. Thanks
The knife is heavy (like a deba should be) but maneuverable. The edge holds well. Getting it really sharp is relatively easy.
The knife came in so quickly. Shipping was lightning fast and they use express so it arrived safely. Customer service is top notch as I had to asked for a picture pre shipment and they sent it within minutes to help me ensure I got my package. Packaging was very secure and overall experience is A+
First deba ever, and the white steel gets ultra sharp. For fun I was using it to cut my maki rolls at work after sharpening it. Used it for bream, salmon, and it's good to have around for any heavy uses that aren't ideal for yanagiba.
Easy sharpening , grip is good , Saya unfortunately is abit loose when fit in but nonetheless it is hand crafted so all good . Thank you for the complimentary as well due to shipping delay ! You’re the best !! Thank you KOKI & JCK & Masamoto Sohonten