For their high quality HC Series of Western-style knives, Masamoto uses a very pure Japanese virgin carbon steel. To provide excellent edge retention and edge sharpness, the blades are heat-treated to HRc. 61-62.

The knives feature full tang construction, water-resistant black pakkawood (Resin-stabilized wood composite) handle scales and a seamlessly forge-welded stainless steel bolster for extra durability and corrosion-resistance. The handle scales and bolster have also been rounded-off to allow a comfortable, secure grip.

Compared to stainless steel knives, carbon steel blades require additional care and maintenance to avoid rust. However, because high carbon steel knives will maintain a very sharp edge for a long time and are can be re-sharpened with relative ease, we thoroughly recommended them to serious knife users and culinary professionals.