Masamoto KS Hongasumi Usuba 210mm (8.3")
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.
*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 | 210 mm (8.3") |
| Thickness at spine | 3.9 mm |
| Thickness at tip | 0.8 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.
*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 | 210 mm (8.3") |
| Thickness at spine | 3.9 mm |
| Thickness at tip | 0.8 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.