This is the KK series from Masamoto. If you are serious about your sushi and sashimi, you are going to need one of these and, as handmade single bevel knives go, this is a great starting point.
SHAPE: Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. This knife has been clad with iron so special care needs to be taken to prevent rusting.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: D-shaped magnolia handle with buffalo horn ferrule.
LENGTH: 150, 165, 180mm blade length.
MAKER: Masamoto. The leading single bevel knifemaker in Japan and found in the knife roll of every decent Japanese sushi chef in Japan.
BEST FOR: A cracking and highly covetable deba.
SAUNDERS SAYS: “These are the entry level of the handmade stuff. They have been hand-forged but not hand-sharpened.”
These knives are hand-forged so there may be slight variations in measurements and finishes.
Traditional Japanese knives, such as this, should exclusively be sharpened by hand on whetstones.