This is the KK series from Masamoto. These guys generally make expensive knives so to have a handmade knife at this price by these makers is something worth having!
SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.
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: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: D-shaped magnolia handle with buffalo horn ferrule.
LENGTH: 180mm blade length.
MAKER: Masamoto, KK series. The leading single bevel knifemaker in Japan and found in the knife roll of every decent Japanese sushi chef in Japan.
BEST FOR: Everything but bones and hard stuff!
SAUNDERS SAYS: “These are the entry level of the handmade Masamoto 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.