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.
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). 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.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.