Masamoto Sohonten White #2 Kasumi Kuro-Nakiri

SKU: HMA-SKWNA-165
Size: 6.5" (165 mm)
$298.00
In Stock

Add Accessories

Check the box for each accessory you want.


For knife sets: All applicable knives in set will be converted for a flat rate.

Traditional Japanese Knife Gift Wrapping $10.00
Custom Knife Engraving (All Sales Final) $15.00

Engraved knives cannot be returned or exchanged. For knife sets, all knives will have same engraving at one flat rate.

  • Western style knives: Max 15 characters
  • Traditional knives: Max 9 characters

Features

Style:Nagoya-Saki

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

Steel Material:White Steel #2

Classification:Kasumi

Saya Cover:Not Included

Knife Bevel:50/50

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:61 - 62

Knife Weight in grams:196

Blade Width (Widest part of the blade) in inches: 2.25

Spine Width (Widest part of the spine) in inches:0.15

Handle Length in inches:4.75

Back
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 Nakiri
The nakiri is a vegetable chopping knife with an easy to sharpen 50:50 symmetrical blade. The boxy shape comes from the traditional Japanese usuba knife.


- As seen on Munchies: Creepy Clown’s Guide to Knives, Oct 2016


CAUTION: Moisture Causes Rusting and Discoloration


Back

CAUTION: Moisture Causes Rusting and Discoloration


Back

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.

Country of Origin: Japan