Masamoto Hon-Kasumi Shirogami Steel Usuba Urushi Saya
Handle: Sea Snail shell on Roiro Urushi octagonal handle with Nashiji nuri finish
Saya: translucent amber Suki Urushi
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 blade tip of the sickle-shaped Usuba is curved, similar to the shape of a sickle. The Usuba is a single-beveled blade, and due to its straight design with a sharp edge, it is ideal for peeling and finely slicing radishes.
The blade edge is thin, resulting in clean and smooth cuts, enhancing the slicing experience. However, due to the delicate nature of the blade, caution is advised when using it to cut hard fruits and vegetables like pumpkins, as it may damage the blade and cause nicks.
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!