The KA Series is Masamoto’s range of high-grade Ao-ko #2 (Blue Steel No.2) Japanese traditional-style knives. KA Series Kurouchi Wa Santoku is completely hand sharpened 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 and sandwiched 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.

The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

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 KA Series Wa Santoku Kurouchi

Blade Material: Aogami #2 (Blue Steel #2) 

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.

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.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.