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Masamoto


Masamoto KS Series Hon Kasumi White Steel No.2 Usuba (180mm to 225mm, 4 sizes)

Availability: Normally ships within 1 to 2 days


The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife. When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.

Masamoto KS Series knife uses a blade core of Hitachi White Steel No.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, so it can be used to create very sharp edges with good edge retention that are also easy to sharpen. It is perfect for professional users who like to keep their knives extra sharp.

Each knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and 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 KS 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 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: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g

   

 

 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.

 

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.

  • 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.
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Customer Reviews
5.0 Based on 9 Reviews
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Filter Reviews:
    SB
    09/19/2021
    Scott B.
    United States United States
    I recommend this product
    Beautiful Knife

    This is my second purchase from JapaneseChefKnife.com and I was not disappointed. Actually, like this one even better than the first. It is beautiful and cuts like nothing else. While these are expensive they are incredible knives. If you want a real treat I do recommend picking one up.

    JD
    09/07/2021
    Jack D.
    United States United States
    I recommend this product
    Masamoto KS Hon Kasimi white steel

    Masamoto is Superb Quality. I bought this knife especially for cutting vegetables and softer fruits. It’s well balanced and cuts through vegetables and fruits like a razor. I keep it dry and always coat it with camellia oil after using it. The wooden sheath that came with it protects the blade and me from an accidental cut. I can’t say enough about this knife.

    JapaneseChefsKnife.Com Masamoto KS Series Hon Kasumi White Steel No.2 Usuba (180mm to 225mm, 4 sizes) ReviewJapaneseChefsKnife.Com Masamoto KS Series Hon Kasumi White Steel No.2 Usuba (180mm to 225mm, 4 sizes) Review
    IV
    05/04/2021
    Isaac V.
    United States United States
    I recommend this product
    Usaba

    This knife is amazing staying sharp after 3 weeks of rough cooking

    TH
    03/21/2021
    Timothy H.
    United States United States
    I recommend this product
    Love the Knife

    Sharp, balanced, great!

    J
    03/16/2021
    Joel
    France France
    I recommend this product
    Beautifull and sharp

    Great design and perfect for vegetable. White steel is easy to sharpen and got a beautifull patine

    JapaneseChefsKnife.Com Masamoto KS Series Hon Kasumi White Steel No.2 Usuba (180mm to 225mm, 4 sizes) Review
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