Masamoto KA Series Hon Kasumi Blue Steel Santoku 170mm

The Masamoto KA Series is a range of high-grade Japanese traditional-style knives made with Ao-ko #2 (Blue Steel No.2). The KA Series Kurouchi Wa Santoku is completely hand-sharpened by skilled and experienced craftsmen, delivering exceptional sharpness and a refined finish.

The blade features a Hitachi Blue Steel No.2 core (HRC 62–63), forge-welded and sandwiched between layers of soft iron. Blue Steel No.2 offers excellent sharpness, strength, toughness, and edge retention, making it ideal for users who need a consistently sharp blade throughout the day.

The knife is fitted with a traditional Japanese D-shaped magnolia wood handle with a water buffalo horn ferrule for a comfortable and secure grip.

With its tall blade and rounded tip, the Santoku is a versatile all-purpose knife suitable for preparing meat, fish, and vegetables. Its name means “three purposes,” reflecting its versatility as an everyday kitchen knife.

Specs:

Brand: Masamoto Sohonten

Blade Material:  Aogami #2 (Blue Steel #2) 

Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Knife Type: Santoku

Blade Length:  170mm

Hardness: 62-63HRC

Weight: 157g

Care

Wash your knife gently with a soft sponge and dry it thoroughly after use. Store it safely in a protective sheath, knife block, or other suitable storage. Do not use the knife to cut through bones, frozen foods, or hard fruit pits.

Cutting Surface

For optimal performance and edge retention, use forgiving cutting surfaces such as wood, rubberized boards, high-quality composite boards, or quality polyethylene cutting boards.

Avoid glass, metal, countertops, and other hard, rigid surfaces, as they can quickly dull or damage the knife’s edge.

Sharpening

For quality Japanese knives, we recommend using whetstones for sharpening. Whetstones provide excellent control and are the preferred method for maintaining a sharp, refined edge.