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.
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 Usuba
The usuba is a traditional Japanese style knife designed to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor. Originated in Kanto (Tokyo) region.
CAUTION: Moisture Causes Rusting and Discoloration