Masamoto Sohonten White #2 Kasumi Kamagata Usuba

$395.00
20% off knives, use promo code "KSALE20" during check out
SKU: HMA-SKKU-195
Size: 7.6" (195 mm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

In Stock

Available: 4

Features

Style:Kamagata Usuba

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:White Steel #2

Classification:Kasumi

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

About Masamoto Shiro-Ko Kasumi 正本 霞玉白鋼

The Masamoto Shiro-ko Kasumi grade knives are handcrafted in Japan using a combination of white carbon steel #2 and soft iron. White steel is a form of pure carbon steel that provides the user with the sharpest cutting edge. Kasumi knives are more affordable than hongasumi, making them ideal for traditional knife beginners.

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 of Japan.


CAUTION: Moisture Causes Rusting and Discoloration



CAUTION: Moisture Causes Rusting and Discoloration


General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.