Description
⚡Masamoto Kasumi Shirogami (White Steel #2, Carbon Steel) Higashi Usuba 18cm / 19.5cm Magnolia Chestnut Handle KK0618, KK0619⚡
🔥Brand: #Masamoto
🔪Youtube (Product Video): https://youtu.be/3EhEVGAN_mI
🔪Model: KK0618, KK0619
🔪Knife Type: Higashi-style Usuba
🔪Steel: Kasumi White Steel #2 (Carbon Steel, Rust-Prone)
🔪Size: 18cm, 19.5cm
🔪Handle: Magnolia Chestnut Handle
🔪Saya: Optional purchase available (various materials)
🔪Thickness: ≈3.9mm, ≈4mm
🔪Blade Width: ≈4.3cm, ≈4.6cm
🔪Weight: ≈196g, ≈229g
Brand Introduction:
🔰Masamoto Sohonten
Founded in 1872 by Minosuke Matsuzawa I in Tokyo, Masamoto is one of Japan’s most historic kitchen knife makers, now run by the fifth generation.
Originally specializing in knives for sushi chefs, Masamoto gained its reputation in Tokyo’s Tsukiji Market through consistent quality and refined craftsmanship. Sushi chefs favor Masamoto for its traditional forging spirit and practicality.
Its product range includes Yanagiba, Deba, and Usuba among traditional single-bevel knives, as well as Gyuto and Santoku to meet modern demands. Main steels include Shirogami, Aogami, Gingami No.3, and Molybdenum Vanadium steel.
The Kappabashi main store has been open since 1890 and remains a destination for professionals and enthusiasts. Though not focused on marketing or mass production, Masamoto is still regarded as one of Japan’s most trusted knife houses.
Knife Introduction:
⭕Usuba: A single-bevel vegetable knife available in Higashi (square tip) and Kamagata (round tip) styles. It is commonly used for katsuramuki (rotary peeling), such as turning daikon into long, thin sheets and juliennes. The blade is very thin and sharp, ideal for straight cuts and precise peeling, essential in Japanese cuisine.