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Masamoto KS White #2 Sujihiki 270mm w/ Saya

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Original price $460.00
Current price $420.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

440mm 

Blade Length Tip to Heel:

280mm 

Blade Height:

37mm

Blade Width at spine:

2.5mm

Total Weight:

145g

Steel Type:

White #2 Mono Steel

Rockwell Hardness:

62-63

Handle Materials:

D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

 The Masamoto KS series is a highly sought after and iconic knife line. Made from White #2 mono steel the whole blade will form a beautiful patina and takes some of the sharpest edges we've seen. Mounted with a D shaped Magnolia wood handle with water buffalo horn ferrule and matching saya are included.

*The Sujihiki is the western equivalent to the Yanagiba knife. Where as a traditional Yanagiba is a single bevel knife the sujihiki is double bevel. Having a double bevel offers some advantages over its single bevel counterpart. The double bevel edge is generally more simple to sharpen, less delicate, easier for some to make straight cuts and can be used by either a right or left handed users. They come in a wide range of sizes starting at 200mm all the way up to 350mm. Sujihiki knives are best used for slicing of raw or cooked proteins. Fabricate portions of boneless fish, beef or pork with ease due to the extra length. Slicing a roast will be short work with nice clean cuts because of the ability to slice through in a single draw stroke.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.