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.
Masamoto KA Series knife uses a blade core of Hitachi Blue Steel No.2 (HRc. 62-63), which is forge-welded 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 and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
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 KA Series Usuba
Blade Material: Blue 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.
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.
Knife arrived very quickly as usual with JCK. As expected. Razor sharp, well balanced, and easy to use. Please make sure to apply oil after use and when storing to prevent rust! Have bought 1000's of dollars worth of knives from JCK and will continue to do so. They provide excellent service