Masamoto KS Hongasumi Deba 180mm (7.1")
Masamoto KS Hongasumi Deba 180mm (7.1")

Masamoto

Masamoto KS Hongasumi Deba 180mm (7.1")

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Masamoto KS Line 

Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a soft carbon jacket and each blade is hand-hammered, shaped, tempered and cooled by Masamoto’s expert craftsmen. After the blacksmith has completed his work, a dedicated edge crafter puts on each edge by hand using a combination of wheels and stones. The result is precision cutting and incredible sharpness.

*These knives are single edged and are for right-handed users. Please contact us at info@chuboknives.com for pricing on left-handed models.

Handle material Magnolia
Blade length 180 mm (7.1")
Thickness at spine 7.4 mm 
Thickness at tip 2.3 mm
Hardness (Rockwell scale) 62-63
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Description 

Masamoto KS Line 

Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a soft carbon jacket and each blade is hand-hammered, shaped, tempered and cooled by Masamoto’s expert craftsmen. After the blacksmith has completed his work, a dedicated edge crafter puts on each edge by hand using a combination of wheels and stones. The result is precision cutting and incredible sharpness.

*These knives are single edged and are for right-handed users. Please contact us at info@chuboknives.com for pricing on left-handed models.

Specifications

Handle material Magnolia
Blade length 180 mm (7.1")
Thickness at spine 7.4 mm 
Thickness at tip 2.3 mm
Hardness (Rockwell scale) 62-63

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.