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.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
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 Yanagiba
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.
Yanagiba 210mm (8.2")
Total Length: 350mm
Blade Thickness: 3.6mm
Blade Width: 30mm
Total Weight: 110g
| Yanagiba 240mm (9.4")|
Total Length: 390mm
Blade Thickness: 3.8mm
Blade Width: 31mm
Total Weight: 140g
Yanagiba 270mm (10.6")
Total Length: 420mm
Blade Thickness: 4.2mm
Blade Width: 33mm
Total Weight: 170g
Yanagiba 300mm (11.8")
Total Length: 460mm
Blade Thickness: 4.7mm
Blade Width: 36mm
Total Weight: 230g
Yanagiba 330mm (12.9")
Total Length: 490mm
Blade Thickness: 4.8mm
Blade Width: 37mm
Total Weight: 260g
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.
This was 3rd masamoto knife order from JCK, wanna say thank you for your best services. Masamoto knife for me is very special knife that help me a lot to improve better quality food in professional japanese kitchen specialy for sushi and sashimi. Highly recommended !!! Thank You mr. Koki, see you in my next order. Arigatou gozaimasu
気に入ってます。次は27cm買います I like it I like it. Next I will buy 27cm
Thanks to masamoto and Koki. This is my 4th masamoto knife from JCK. Shipping was fast and well pack
Number 1 in quality. Great balance and handle. Sharpens beautifully!
great knife . much respect to masamoto manufacturers