Masamoto Sohonten White #2 Hongasumi Kamagata Usuba
Features
Style:Kamagata Usuba
Steel Type:Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
Steel Material:White Steel #2
Classification:Hongasumi
Saya Cover:Magnolia Wooden Cover Included
Knife Bevel:Single Sided
Handle Material:Magnolia Wood
Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC:62 - 63
Knife Weight in grams:
Blade Width (Widest part of the blade) in inches:
Spine Width (Widest part of the spine) in inches:
Handle Length in inches:
CAUTION: Moisture Causes Rusting and Discoloration
The Masamoto Shiro-ko Hongasumi knives are forged in Japan from a combination of white carbon steel #2 and soft iron steel, and handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsman, and greater attention to detail are involved when crafting hongasumi knives, and they therefore are more refined than kasumi knives.
About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Kamagata Usuba
The kamagata usuba is a traditional Japanese knife designed to work with vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work and decorative carving. Originated in Kansai (Osaka) region.
CAUTION: Moisture Causes Rusting and Discoloration
Country of Origin: Japan