For the discriminating professional Chef, Masamoto’s Master craftsmen proudly present these exceptional HA Series Honyaki Ao-Ko (Blue Steel No.2) knife. Masamoto HA Series knife is perfectly mirror polished, finished and sharpened entirely by hand and will surely enhance you joy of cooking.
To ensure the best possible cutting performance and blade hardness (HRc. 64-65), Masamoto use a special differential heat-treatment procedure.
Whilst the hardness, edge retention and sharpness of Masamoto’s Ao-ko Honyaki knife is truly remarkable, they are also difficult to sharpen and can be easily damaged by incorrect use. In Japan, they are normally only used by very experienced top-star Chefs, and similarly, we only recommend them for people who have extensive experience with traditional Japanese knives, or to knife collectors who wish to keep them in perfect, unused condition.
Masamoto HA Series knife is fitted with a traditional Japanese octagonal magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
Masamoto’s legendary Ao-ko Honyaki knives are made by special order request and are available in limited quantities, so please ask us about availability and delivery times before placing an order.
We currently have 1Pc of this “Left Handed Version Masamoto HA Series Honyaki Blue Steel No.2 HA-0622 Usuba 225mm” in stock. It was the special order request from our loyal customer, it took nearly 3 years for this left handed version Honyaki knife to be finished and available. We are making the special discount price for this special order made “Left Handed Version Honyaki Usuba 225mm”.
The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki (“Rotary peeling”) technique.
Specification
Knife Model: Left Handed Version Masamoto HA Series HA-0622 Usuba 225mm
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagonal Magnolia Wood Handle with Marble Color Water Buffalo Horn Ferrule
Saya Included: Yes.
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Usuba 225mm (8.8″) |
About Left Handed Version
This is the left handed version knife and available with only 1Pc.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
| Size | HA-0622 Usuba225mm(8.8inch) |
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