With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world.

The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto.

The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets.

Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.

Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.

Brand / Blacksmith: Masamoto
Series: KK
Knife type: Yanagiba 270
Blade Length / Total length (mm): 265/430
Grind: Single Bevel
Finish: Kasumi
Steel type: Shirogami-2 (white-2)
Forging method: Ni-Mai
HRC hardness: 61
Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn
Spine Thickness at heel / tip (mm): 4
Blade height at heel (mm): 38
Weight (gr): 189