Description
The KA Series is Masamoto’s range of high-grade Ao-ko #2 (Blue Steel No.2) Hon Kasumi Japanese traditional-style knives. When compared with the Kasumi knife-making process, the production of Hon Kasumi knives requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KA Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.
Masamoto KA Series knife uses a blade core of Hitachi Blue Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. Blue No.2 steel is made by adding Chromium (0.2-0.5 %) and Tungsten / Wolfram (1.0-1.5 %) to a base of White steel No.2. This results in steel that has comparable edge sharpness to White steel No.2, but improved strength, toughness and edge retention, so it is a good choice for users who need a sharp knife throughout their working day. However, it can take a little longer to sharpen than White Steel No.2 blade.
Masamoto KA Series knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
The Japanese Deba, which is also called the Hon-deba (Literally, “true deba”), is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Notice about White and Marble Colored Water Buffalo Horn Ferrules for Masamoto Knives:
For several years, Masamoto and most other Japanese knife makers have unfortunately been struggling to source Wa handles with White or Marble colored Water Buffalo Horn Ferrules, which are becoming very scarce.
Under these difficult circumstances, both we and Masamoto have done our best to satisfy customers who have requested knives with White Ferrules or Marble colored Ferrules. However, to cover increased costs, Masamoto will now require an extra US$13 when you request a knife with either a White or a Marble colored Ferrule. Please note that even if you request a Marble colored Ferrule, there is still a possibility that Masamoto will only be able to supply your knife with a White Ferrule. Similarly, even if you request a White Ferrule, Masamoto might only be able to supply your knife with a Marble colored Ferrule.
Although White and Marble colored Ferrules have an appealing, distinctive appearance, we actually recommend the simple, stylish solid Black Horn Ferrules because many years of expert experience (Including numerous Wa Handle Craftsmen, professional Japanese Food Chefs and Experienced Knife Users) suggests that Black Horn Ferrules are stronger and more durable than White or Marble colored Horn Ferrules.
If you order a Masamoto knife with a White or Marble colored Horn Ferrule and Masamoto cannot fulfil your request, we will inform you by Email and ask if you are willing to accept a Black colored Water Buffalo Horn Ferrule instead. We apologize for this inconvenience, however, no matter the color of the ferrule, we are confident that you will enjoy your Masamoto knife.
Specification
Knife Model: Masamoto KA Series Deba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Deba 150mm (5.9″) Total Length: 295mm Blade Thickness: 6.3mm Blade Width: 50mm Total Weight: 200g |
| Deba 165mm (6.4″) Total Length: 315mm Blade Thickness: 6.8mm Blade Width: 50mm Total Weight: 230g |
| Deba180mm (7″) Total Length: 330mm Blade Thickness: 7.2mm Blade Width: 54mm Total Weight: 300g |
| Deba195mm (7.6″) Total Length: 360mm Blade Thickness: 8.2mm Blade Width: 55mm Total Weight: 420g |
| Deba 210mm (8.2″) Total Length: 380mm Blade Thickness: 8.3mm Blade Width: 61mm Total Weight: 470g |
| Deba 225mm (8.8″) |
About Left Handed Version
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right-handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left-handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left-handed version in Japan, it is costly to run a special small production from the beginning step and production is very very limited.)
If the left-handed version knife is being out of stock in Masamoto inventory, it often requires very long delivery time. Please contact us first for the availability at email.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Knife Model: Masamoto KK Series Deba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Deba 150mm (5.9″) Total Length: 295mm Blade Thickness: 6.3mm Blade Width: 50mm Total Weight: 200g |
| Deba 165mm (6.4″) Total Length: 315mm Blade Thickness: 6.8mm Blade Width: 50mm Total Weight: 230g |
| Deba180mm (7″) Total Length: 330mm Blade Thickness: 7.2mm Blade Width: 54mm Total Weight: 300g |
| Deba195mm (7.6″) Total Length: 360mm Blade Thickness: 8.2mm Blade Width: 55mm Total Weight: 420g |
| Deba 210mm (8.2″) Total Length: 380mm Blade Thickness: 8.3mm Blade Width: 61mm Total Weight: 470g |
| Deba 225mm (8.8″) |
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape ). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- * Please do not put the knife in the dishwasher machine for cleaning.
- * Please do not leave the knife in water or wet condition for long time.
- * After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- * This is an extremely sharp knife. Please use special cares in using and storing it.
- * Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- * Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- * We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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