This exceptional Honyaki (“True Quenching”) knife is handcrafted from solid piece of Hitachi Shiro-ko #2 (White Steel No.2) by a select group of Masamoto’s finest Master craftsmen. Each knife is hand sharpened and finished entirely by hand and will surely enhance you joy of cooking.
To ensure the best possible cutting performance and blade hardness (HRc. 64-65), Masamoto uses a special differential heat-treatment procedure.
Whilst the hardness, edge retention and sharpness of Masamoto’s Shiro-ko Honyaki knife is truly remarkable
Whilst the hardness, edge retention and sharpness of Masamoto’s White Steel No.2 Honyaki knife is truly remarkable, they are also difficult to sharpen and can be easily damaged by incorrect use. In Japan, they are normally only used by very experienced top-star Chefs, and similarly, we only recommend them for people who have extensive experience with traditional Japanese knives, or to knife collectors who wish to keep them in perfect, unused condition.
Masamoto HS Series knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
Masamoto’s legendary Shiro-ko Honyaki knife is made by special order request and is available in limited quantities, so please ask us about availability and delivery times before placing an order.
The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.
Knife Model: Masamoto HS Series Usuba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Usuba 180mm (7")|
Total Length: 325mm
Blade Thickness: 4mm
Blade Width: 44mm
Total Weight: 200g
| Usuba 195mm (7.6")|
Total Length: 340mm
Blade Thickness: 4mm
Blade Width: 47mm
Total Weight: 230g
| Usuba 210mm (8.2")|
Total Length: 360mm
Blade Thickness: 4.2mm
Blade Width: 50mm
Total Weight: 260g
| Usuba 225mm (8.8")|
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g
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.