Description
⚡Masamoto Kasumi Shirogami (White Steel #2, Carbon Steel) Deba 16.5cm / 18cm Magnolia Chestnut Handle KK2016, KK2018⚡
🔥Brand: #Masamoto
🔪Youtube (Product Video): https://youtu.be/ZlX1zWLdgTk
🔪Model: KK2016, KK2018
🔪Knife Type: Deba
🔪Steel: Kasumi White Steel #2 (Carbon Steel, Rust-Prone)
🔪Size: 16.5cm, 18cm
🔪Handle: Magnolia Chestnut Handle
🔪Saya: Optional purchase available (various materials)
🔪Thickness: ≈6.5mm, ≈7.1mm
🔪Blade Width: ≈5cm, ≈5.3cm
🔪Weight: ≈232g, ≈277g
Brand Introduction:
🔰Masamoto Sohonten
Founded in 1872 by Minosuke Matsuzawa I in Tokyo, Masamoto is one of Japan’s most historic kitchen knife brands, now run by the fifth generation of the family.
Initially specializing in knives for sushi chefs, Masamoto built its reputation at Tokyo’s Tsukiji Market with consistent quality and refined craftsmanship. Sushi chefs favor Masamoto for its traditional forging spirit and practical performance.
The product line includes traditional single-bevel Japanese knives such as Yanagiba, Deba, and Usuba, as well as Western knives like Gyuto and Santoku to meet modern demands. Main steels include Shirogami, Aogami, Gingami No.3, and Molybdenum Vanadium steel, offering options for different needs.
Masamoto’s Kappabashi main store has been open since 1890, a must-visit for professionals and knife enthusiasts alike. Though not focused on marketing or mass production, its reliability and consistent quality make it one of the most trusted knife makers in Japan.
Knife Introduction:
⭕Deba (also called “Chicken Knife”): A heavy, single-bevel knife resembling a Chinese cleaver, mainly used for filleting fish and separating meat from bones. Also suitable for poultry, but not recommended for harder bones such as pork ribs—where a heavier cleaver is advised.