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.
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). 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.
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
Nice blade. Excellent performance!
I use this knife just for cutting spring onion, though it is suitable to cut any kind of vegetable. It is quite nice to cut spring onion by using this single-blade knife, especially after sharping it.
This is my first usuba. I am using this one every day at work. It’s a good quality knife.