The Masamoto KK Series is Masamoto’s most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.
Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded with soft iron. White Steel No.2 is very pure and is capable of achieving a high hardness level without being overly brittle, therefore it can be used to create very sharp edges with good edge retention, which are still easy to sharpen.
This knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar. This knife 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.
Notice about White and Marble Colored Water Buffalo Horn Ferrules for Masamoto Knives:
Unfortunately, Masamoto and most other Japanese knife makers have recently been struggling to source Wa handles with White or Marble colored Water Buffalo Horn Ferrules, which are becoming very scarce.
Due to these unfortunate circumstances, Masamoto cannot guarantee that they will be able to supply your knife with a White or Marble colored Horn Ferrule. Both we and Masamoto will do our best to supply your chosen color of ferrule, but it is very likely that Masamoto will only be able to supply a knife with a Black colored Ferrule.
We actually recommend the simple, stylish solid Black colored Ferrules because, over many years, numerous Wa Handle Craftsmen, professional Japanese Food Chefs and Experienced Knife Users have found these Black Horn Ferrules are stronger and more durable than White colored Ferrules and Marble colored Ferrules.
If you order a Masamoto knife with a Marble or White colored Horn Ferrule and Masamoto cannot fulfil your request, we will inform you by Email and ask if you are willing to accept a Black colored Water Buffalo Horn Ferrule instead. We apologize for this inconvenience, but no matter the color of the ferrule, we are confident that you will enjoy your Masamoto knife.
Knife Model: Masamoto KK Series Usuba
Blade Material: White 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 165mm ( 6.4")
Total Length: 310mm
Blade Thickness: 3.9mm
Blade Width: 44mm
Total Weight: 190g
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: 380mm
Blade Thickness: 4.3mm
Blade Width: 53mm
Total Weight: 312g
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 and production is very very limited.)
If the left-handed version knife is being out of stock in Masamoto inventory, it often requires very long delivery time. 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.
I love this knife! Very well made and holds an edge wonderfully. Easy to keep sharp and to sharpen. Balanced perfectly and feels great in my hand.
I am very satisfied with JCK's service. My knife came very fast as always. > > Since I bought my Masamoto KK Series Kasumi White Steel No.2 Usuba 165mm > > The greatest and most well handling knife.I have ever touched, it is suitable to cut any kind of vegetable. quite nice to cut spring onion by using this single-blade knife,, > > you are and will be the first place I go to when looking for knives.
My fist use was little strange, because i haven't much experience in single bevel edge knives. But more that i use this beauty, that i like this heavy blade gliding just with the weight from itself into the vegetables. The rounded tip helps for gently rocking rolling chop or drag cuts. It's a must have.
In word "wonderfull" I have been using this Usuba knife since 2017. And I am very much pleased. It was my first masamoto knife. I use it for Katsuramuki. Actually I can say, a good knife means a lot for chef. Soon I will order another Masamoto from JCK. They are doing great job. I am thanks full tho them. I am totally happy with there service. Fast and furious :D I have a unboxing YouTube video about this knife. Please visit the link below if you want to watch. https://youtu.be/7VDN4buuIdw
Fast delivery and the quality of the knife is excellent