Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto

£320.00 

  • Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions
  • Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions
  • Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions
  • Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions
  • Usuba knife, Shirogami 2 steel, kasumi finish - Masamoto - Kitchen Provisions

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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: Usuba. This single bevel vegetable knife excels at precise cuts. It is one of the three knives always found in a sushi chefs arsenal. This knife is only suitable for right handers. 

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: 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: If you want a good quality usuba (or really don't like your fingertips).

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.

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