The KA Series is Masamoto’s range of high-grade Ao-ko #2 (Blue Steel No.2 ) Hon Kasumi Japanese traditional-style knives. When compared with the Kasumi knife-making process, the production of Hon Kasumi knives requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KA Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.
The knives use a blade core of Hitachi Blue Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. Blue Steel No.2 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.
Each 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.
For users who prioritize edge retention and toughness, the KA Series provides a useful alternative to the KS Series. Just like the KS Series, these professional-grade knives offer great value for money and we thoroughly recommend them to culinary professionals, knife collectors, or anyone that is serious about making traditional Japanese cuisine.
