Perverockstar
Well-Known Member
Hello there.
I'm gonna need a Kama Usuba soon. I already have experience with single beveled knives, katsuramagi, tsuma and other sushi bar tasks beside fish.
Most of the time is gonna be hands on work, but I'll still use it on a cutting board for fine slicing veggies and herbs.
For size I guess I'm gonna go with either 180mm or 195mm . Bigger is not necessary.
I use to have the Mizuno Tanrenjo Ao Hagane DX in my eyes, but it only comes in Blue Stee. But after some serious considerations, talks and investigation, I'm pretty sure I'm gonna go with White Steel.
Right now I'm considering the Masamoto KS. Any other contender or do you believe that one is already as good as it gets for that price point?
€500 is my limit for this.
I've been looking at some websites and I do not find many contenders.
Honyaki is out of the question. That is not for me.
Thank you
I'm gonna need a Kama Usuba soon. I already have experience with single beveled knives, katsuramagi, tsuma and other sushi bar tasks beside fish.
Most of the time is gonna be hands on work, but I'll still use it on a cutting board for fine slicing veggies and herbs.
For size I guess I'm gonna go with either 180mm or 195mm . Bigger is not necessary.
I use to have the Mizuno Tanrenjo Ao Hagane DX in my eyes, but it only comes in Blue Stee. But after some serious considerations, talks and investigation, I'm pretty sure I'm gonna go with White Steel.
Right now I'm considering the Masamoto KS. Any other contender or do you believe that one is already as good as it gets for that price point?
€500 is my limit for this.
I've been looking at some websites and I do not find many contenders.
Honyaki is out of the question. That is not for me.
Thank you
Last edited: