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.

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.