Masamoto Hon-Kasumi Shirogami Steel Kanto-style Usuba

The Masamoto KS series kitchen knives use Japanese Shirogami steel (HRC 62-63) as the core, forged with soft iron. The super high sharpness and toughness of Shirogami steel (white steel) create a blade that is both incredibly sharp and durable, while also easy to sharpen.

These features make this series ideal for professionals who prefer to keep their knives at an exceptionally sharp edge.

The shape of the Usuba is similar to a Nakiri, but the Usuba is a single-bevel blade. The Kanto-style Usuba has a squared-off tip, while the Kamagata Usuba has a sickle-shaped, curved tip resembling a traditional Japanese sickle.

Due to its single-bevel and thin, straight blade design, the Usuba is ideal for peeling daikon radish and making fine julienne cuts. The blade edge has a shallow angle, allowing for clean and precise cuts with exceptionally smooth slicing and high sharpness. It reduces resistance when cutting vegetables.

However, because the edge is so delicate, it is not recommended to use the Usuba for cutting hard vegetables like pumpkins, as this could damage or chip the blade.

Founded by the first generation "Minosuke Matsuzawa" in the late Edo period, Masamoto Knives have been dedicated to honing the art of culinary knife craftsmanship through six generations of effort.

Since its inception, Masamoto has tirelessly pursued excellence in both technical skill and consistent product management—a legacy established by the founder.

Today, Masamoto proudly offers handmade kitchen knives of the highest quality and unwavering quality control, setting a standard that is hard for others to match. We hope you enjoy the unparalleled kitchen knives from Masamoto!

Handle: Japanese-style rounded Magnolia handle with buffalo ferrule
This product comes with a Magnolia wood Saya.