The KA Series is Masamoto’s range of high-grade Ao-ko #2 (Blue Steel No.2) Japanese traditional-style knives. KA Series Kurouchi Wa Santoku is completely hand sharpened by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.
Masamoto KA Series knife uses a blade core of Hitachi Blue Steel No.2 (HRc. 62-63), which is forge-welded and sandwiched with soft iron. Blue No.2 steel is made by adding Chromium (0.2-0.5 %) and Tungsten / Wolfram (1.0-1.5 %) to a base of White steel No.2. This results in steel that has comparable edge sharpness to White steel No.2, but improved strength, toughness and edge retention, so it is a good choice for users who need a sharp knife throughout their working day. However, it can take a little longer to sharpen than White Steel No.2 blade.
Masamoto KA Series knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: Masamoto KA Series Wa Santoku Kurouchi
Blade Material: Aogami #2 (Blue Steel #2)
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
| Wa Santoku 170mm (6.6")|
Cutting edge length: 170mm
Total Length: 310mm
Blade Thickness: 3.5mm
Blade Width: 46mm
Handle Length: 130mm
Total Weight: 157g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
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.
I've had the knife for a couple of weeks. First impressions were really good. The packaging was excellent and the knife looked great. After two weeks, however, I'm finding it's not quite living up to expectations. I have been exceptionally careful with it and made sure to hand wash and oil the blade after each use. It's still is discoloured from rust but I don't mind that so much. I expected such a steel blade to have some discolouration. Sharpness out of the box was incredible. I've used some sharp knives in my life but this was exceptionally sharp. Two weeks on, it's not so sharp and I haven't used it more than 10 x for vegetables. It feels like it needs a lick of sharpening to bring it back to a good sharpness. I expected it to hold its edge just a little better. Grip - For this price the sharp edges between the tang and blade could have been removed. I'll get my die grinder out and do it but really guys, it could do with more attention to detail. Overall - happy with the knife but I probably wouldn't buy another one like it in the same range.
What an excellent knife. It does it’s job effortlessly and incredibly well. Highly recommend these quality knives to people I know. Thanks for making functional art. Cheers!
This knife if well balaced and very sharp. Ready for my day to day cutting needs.
Really pleased! It’s very sharp out of the box and the finish is great!
Great product received in timely fashion. Strongly recommend.