Masamoto KS Hongasumi Usuba 180mm (7.1")
Description
Masamoto KS Line
Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a soft carbon jacket and each blade is hand-hammered, shaped, tempered and cooled by Masamoto’s expert craftsmen. After the blacksmith has completed his work, a dedicated edge crafter puts on each edge by hand using a combination of wheels and stones. The result is precision cutting and incredible sharpness.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
*These knives are single edged and are for right-handed users. Please contact us at [email protected] for pricing on left-handed models.
Specifications
| Handle material | Magnolia |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 3.7 mm |
| Thickness at tip | 2 mm |
| Hardness (Rockwell scale) | 62-63 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Masamoto KS Line
Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a soft carbon jacket and each blade is hand-hammered, shaped, tempered and cooled by Masamoto’s expert craftsmen. After the blacksmith has completed his work, a dedicated edge crafter puts on each edge by hand using a combination of wheels and stones. The result is precision cutting and incredible sharpness.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
*These knives are single edged and are for right-handed users. Please contact us at [email protected] for pricing on left-handed models.
Specifications
| Handle material | Magnolia |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 3.7 mm |
| Thickness at tip | 2 mm |
| Hardness (Rockwell scale) | 62-63 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.