{"product_id":"masamoto-ks-japanese-usuba-knife-with-sheath-7-180mm-honbazuke-made-in-japan-professional-japanese-vegetable-knife-ultra-sharp-japanese-carbon-steel-blade-wood-wa-handle-black-ferrule","title":"MASAMOTO KS Japanese Usuba Knife with Sheath 7\" (180mm) [HONBAZUKE] Made in JAPAN, Professional Japanese Vegetable Knife, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule","description":"\u003cstyle\u003e.aplus-img{display:block!important;margin:0!important;padding:0!important;border:0!important;max-width:100%!important;height:auto!important;line-height:0!important;font-size:0!important;vertical-align:top!important}.aplus-img+.aplus-img{margin-top:0!important;margin-bottom:0!important}.aplus-wrap{line-height:0!important;font-size:0!important;margin:0!important;padding:0!important;display:block!important}\u003c\/style\u003e\u003cdiv id=\"v-about-wrap\"\u003e\u003c\/div\u003e\u003c!-- DBG1_A_descLen=0 --\u003e\u003c!-- DBG2_B_descLen=131 --\u003e\u003cscript 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The single-bevel thin blade cuts the vegetable and fruits freshly and minimizes the discoloration and change in flavor often caused by oxidation. It is also used for performing the Katsuramuki technique by Japanese chefs. It is suitable for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins.\u003c\/li\u003e\u003cli\u003eEXTRA RAZOR SHARP MASAMOTO KS SERIES: Masamoto KS is a professional product line of high-quality Japanese carbon steel knives. The blade is made of Masamoto’s Gyokuhaku-ko \\\"Shirogami White Steel #2\\\" (HRC. 62-63) and is totally handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra sharp knife and maximizing the taste of foods. *This is not stainless steel knife.\u003c\/li\u003e\u003cli\u003eD-SHAPE JAPANESE WA HANDLE: Lightweight and easy-to-grip d-shaped wooden handle, Ferrule is made of durable natural water buffalo horn. Professional sushi chefs in Japan use this Japanese-style WA handle.\u003c\/li\u003e\u003cli\u003eAUTHENTIC JAPANESE QUALITY KNIFE: The MASAMOTO-SOHONTEN Knife since 1866. With over 150 year’s history and craftsmanship, the “MASAMOTO” brand is a mark of excellence in quality and performance. It is best choice of professional and celebrity chefs and cooking enthusiast.\u003c\/li\u003e\u003cli\u003ePRODUCT INFORMATION - Made in Japan \/ Blade length: 6 inches (150 mm) \/ Blade material: Masamoto's Gyokuhaku-ko (SHIROGAMI White Steel #2) \/ Handle material: Magnolia wood, Water buffalo horn \/ Hardness Rockwell C scale (HRC): 62-63\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eCarbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eMASAMOTO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eWood Wa Handle\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eWood\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003eHollow\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d065e100-f9dd-4d6c-b5cf-8033bd2a12fe.__CR0,0,1464,600_PT0_SX1464_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/17a58ca3-a024-483b-9a3e-3082d355c408.__CR0,0,2696,1452_PT0_SX650_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\u003cp\u003eThe blade is MASAMOTO’s Gyokuhaku-ko #2 (Yasuki White Steel #2), handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra razor-sharp knife and maximizing the taste of foods. *This is a carbon steel knife.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d5310f9d-190d-4049-a552-5e9b12ddbedf.__CR1,0,2236,1204_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade is finished with HONBAZUKE sharpening by MASAMOTO\u0026#039;s skilled knife sharpener. It is ready to use and sharp right out of the box.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/44687717-efcd-493f-8422-e0a09c2cc121.__CR204,76,1413,761_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe handle is a traditional wooden Wa handle with natural water buffalo horn ferrule. The D-shaped is easy to hold and lightweight.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c7006230-5b73-45b7-bc6c-53c1f018918c.__CR132,0,2033,1095_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade\u0026#039;s neck (called \u0026#034;Machi\u0026#034;) is out, so it is easy to place fingers when cutting. This shape is a characteristic of traditional Tokyo-style (Japanese Eastern-Style) knives.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/07579922-9190-4514-8914-6304a7136386.__CR451,565,2257,1215_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eIt comes with a saya (sheath) to protect the extremely sharp blade edge. Store in a safe place when not in use. *Proper maintenance is required to prevent rusting. Remove dirt and water completely before storing in the saya. Apply knife oil such as camellia oil when storing for a long time.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c395e214-3bc7-4e25-a836-2f24621ea6ee.__CR0,0,2029,1093_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eMASAMOTO has been making kitchen knives for over 150 years. Each knife is well-balanced for pursuing ease of use in the long history, and all unnecessary elements have been removed. Feel and enjoy quality knives made by MASAMOTO.\u003c\/p\u003e\u003cp\u003ePlease choose the knife that best suits your purpose\u003c\/p\u003e\u003cp\u003eThere are different types of Japanese knives depending on the cutting ingredients. Please use them according to their intended purposes.\u003c\/p\u003e\u003cp\u003eThe carbon steel knife needs appropriate maintenance\u003c\/p\u003e\u003cp\u003eThis is a carbon steel knife and gets rusted easily with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003cp\u003ePlease handle it with care\u003c\/p\u003e\u003cp\u003eThis knife is well-sharpened by a craftsman, so it can be used right out of the box. The blade edge is really thin. Do not handle it roughly, such as hitting it. It may cause a chip or break.\u003c\/p\u003e\u003ch5\u003eMASAMOTO KS Professional Knife Series\u003c\/h5\u003e\u003cp\u003eMASAMOTO KS Gyuto\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Petty\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Deba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Yanagiba\u003c\/p\u003e\u003cp\u003eMASAMOTO Kiritsuke Yanagi\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Usuba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Kama Usuba\u003c\/p\u003e\u003ch5\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/h5\u003e\u003cp\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/p\u003e\u003cp\u003eThis is MASAMOTO SOHONTEN\u0026#039;s knife. MASAMOTO is a registered brand of MASAMOTO SOHONTEN based in Azumabashi, Tokyo. Tsukiji Masamoto set up a business independently in 1951, and its products and company organization are completely different.\u003c\/p\u003e\u003ch5\u003eIs this knife rustproof?\u003c\/h5\u003e\u003cp\u003eIs this knife rustproof?\u003c\/p\u003e\u003cp\u003eNo, this is a high carbon steel knife. It gets rusted with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003ch5\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/h5\u003e\u003cp\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/p\u003e\u003cp\u003eIn Japan, professional Japanese knives are usually sold without sharpening. This knife has done final sharpening (HONBAZUKE) by Masamoto\u0026#039;s skilled sharpeners, so it is ready to use out of the box.\u003c\/p\u003e\u003ch4\u003eFrom the Brand\u003c\/h4\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d4c60e4a-8de2-4b43-933f-e37994f5fa5d.__CR0,0,1464,625_PT0_SX1464_V1___.jpg\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eMASAMOTO SOHONTEN SINCE 1866\u003c\/h5\u003e\u003cp\u003eThe Soul of Traditional Japanese Craftsmanship\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/746bdfb3-5114-4a0c-a5d4-817111ec7758.__CR49,287,1222,563_PT0_SX315_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003ePursuit of the Traditional Knife\u003c\/p\u003e\u003cp\u003eMasamoto Sohonten was founded towards the end of the Edo period in Japan. Over six generations, Masamoto Sohonten has been refining and protecting the founder\u0026#039;s integrity.\u003c\/p\u003e\u003cp\u003eMASAMOTO knives have been cultivated and refined over a long history. Each traditional knife represents a masterpiece of uniform excellence that we hope customers will use for years to come.\u003c\/p\u003e\u003ch5\u003eAT Home Use Western Knives\u003c\/h5\u003e\u003ch5\u003eCT\/HC Carbon Steel Knives\u003c\/h5\u003e\u003ch5\u003eVG Professional Western Knives\u003c\/h5\u003e\u003ch5\u003eZA Damascus Knives\u003c\/h5\u003e\u003ch5\u003eKS Premium Japanese Knives\u003c\/h5\u003e\u003ch5\u003eOther MASAMOTO Knives\u003c\/h5\u003e\",\"42832376922183\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eMASAMOTO SOHONTEN PROFESSIONAL USUBA KNIFE: The Usuba knife is a traditional Japanese vegetable knife. The single-bevel thin blade cuts the vegetable and fruits freshly and minimizes the discoloration and change in flavor often caused by oxidation. It is also used for performing the Katsuramuki technique by Japanese chefs. It is suitable for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins.\u003c\/li\u003e\u003cli\u003eEXTRA RAZOR SHARP MASAMOTO KS SERIES: Masamoto KS is a professional product line of high-quality Japanese carbon steel knives. The blade is made of Masamoto’s Gyokuhaku-ko \\\"Shirogami White Steel #2\\\" (HRC. 62-63) and is totally handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra sharp knife and maximizing the taste of foods. *This is not stainless steel knife.\u003c\/li\u003e\u003cli\u003eD-SHAPE JAPANESE WA HANDLE: Lightweight and easy-to-grip d-shaped wooden handle, Ferrule is made of durable natural water buffalo horn. Professional sushi chefs in Japan use this Japanese-style WA handle.\u003c\/li\u003e\u003cli\u003eAUTHENTIC JAPANESE QUALITY KNIFE: The MASAMOTO-SOHONTEN Knife since 1866. With over 150 year’s history and craftsmanship, the “MASAMOTO” brand is a mark of excellence in quality and performance. It is best choice of professional and celebrity chefs and cooking enthusiast.\u003c\/li\u003e\u003cli\u003ePRODUCT INFORMATION - Made in Japan \/ Blade length: 7 inches (180 mm) \/ Blade material: Masamoto's Gyokuhaku-ko (SHIROGAMI White Steel #2) \/ Handle material: Magnolia wood, Water buffalo horn \/ Hardness Rockwell C scale (HRC): 62-63\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eHigh Carbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eMASAMOTO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eWood Wa Handle\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eMagnolia Wood, Water Buffalo Horn\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d065e100-f9dd-4d6c-b5cf-8033bd2a12fe.__CR0,0,1464,600_PT0_SX1464_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/17a58ca3-a024-483b-9a3e-3082d355c408.__CR0,0,2696,1452_PT0_SX650_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\u003cp\u003eThe blade is MASAMOTO’s Gyokuhaku-ko #2 (Yasuki White Steel #2), handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra razor-sharp knife and maximizing the taste of foods. *This is a carbon steel knife.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d5310f9d-190d-4049-a552-5e9b12ddbedf.__CR1,0,2236,1204_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade is finished with HONBAZUKE sharpening by MASAMOTO\u0026#039;s skilled knife sharpener. It is ready to use and sharp right out of the box.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/44687717-efcd-493f-8422-e0a09c2cc121.__CR204,76,1413,761_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe handle is a traditional wooden Wa handle with natural water buffalo horn ferrule. The D-shaped is easy to hold and lightweight.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c7006230-5b73-45b7-bc6c-53c1f018918c.__CR132,0,2033,1095_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade\u0026#039;s neck (called \u0026#034;Machi\u0026#034;) is out, so it is easy to place fingers when cutting. This shape is a characteristic of traditional Tokyo-style (Japanese Eastern-Style) knives.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/07579922-9190-4514-8914-6304a7136386.__CR451,565,2257,1215_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eIt comes with a saya (sheath) to protect the extremely sharp blade edge. Store in a safe place when not in use. *Proper maintenance is required to prevent rusting. Remove dirt and water completely before storing in the saya. Apply knife oil such as camellia oil when storing for a long time.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c395e214-3bc7-4e25-a836-2f24621ea6ee.__CR0,0,2029,1093_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eMASAMOTO has been making kitchen knives for over 150 years. Each knife is well-balanced for pursuing ease of use in the long history, and all unnecessary elements have been removed. Feel and enjoy quality knives made by MASAMOTO.\u003c\/p\u003e\u003cp\u003ePlease choose the knife that best suits your purpose\u003c\/p\u003e\u003cp\u003eThere are different types of Japanese knives depending on the cutting ingredients. Please use them according to their intended purposes.\u003c\/p\u003e\u003cp\u003eThe carbon steel knife needs appropriate maintenance\u003c\/p\u003e\u003cp\u003eThis is a carbon steel knife and gets rusted easily with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003cp\u003ePlease handle it with care\u003c\/p\u003e\u003cp\u003eThis knife is well-sharpened by a craftsman, so it can be used right out of the box. The blade edge is really thin. Do not handle it roughly, such as hitting it. It may cause a chip or break.\u003c\/p\u003e\u003ch5\u003eMASAMOTO KS Professional Knife Series\u003c\/h5\u003e\u003cp\u003eMASAMOTO KS Gyuto\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Petty\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Deba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Yanagiba\u003c\/p\u003e\u003cp\u003eMASAMOTO Kiritsuke Yanagi\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Usuba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Kama Usuba\u003c\/p\u003e\u003ch5\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/h5\u003e\u003cp\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/p\u003e\u003cp\u003eThis is MASAMOTO SOHONTEN\u0026#039;s knife. MASAMOTO is a registered brand of MASAMOTO SOHONTEN based in Azumabashi, Tokyo. Tsukiji Masamoto set up a business independently in 1951, and its products and company organization are completely different.\u003c\/p\u003e\u003ch5\u003eIs this knife rustproof?\u003c\/h5\u003e\u003cp\u003eIs this knife rustproof?\u003c\/p\u003e\u003cp\u003eNo, this is a high carbon steel knife. It gets rusted with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003ch5\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/h5\u003e\u003cp\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/p\u003e\u003cp\u003eIn Japan, professional Japanese knives are usually sold without sharpening. This knife has done final sharpening (HONBAZUKE) by Masamoto\u0026#039;s skilled sharpeners, so it is ready to use out of the box.\u003c\/p\u003e\u003ch4\u003eFrom the Brand\u003c\/h4\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d4c60e4a-8de2-4b43-933f-e37994f5fa5d.__CR0,0,1464,625_PT0_SX1464_V1___.jpg\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eMASAMOTO SOHONTEN SINCE 1866\u003c\/h5\u003e\u003cp\u003eThe Soul of Traditional Japanese Craftsmanship\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/746bdfb3-5114-4a0c-a5d4-817111ec7758.__CR49,287,1222,563_PT0_SX315_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003ePursuit of the Traditional Knife\u003c\/p\u003e\u003cp\u003eMasamoto Sohonten was founded towards the end of the Edo period in Japan. Over six generations, Masamoto Sohonten has been refining and protecting the founder\u0026#039;s integrity.\u003c\/p\u003e\u003cp\u003eMASAMOTO knives have been cultivated and refined over a long history. Each traditional knife represents a masterpiece of uniform excellence that we hope customers will use for years to come.\u003c\/p\u003e\u003ch5\u003eAT Home Use Western Knives\u003c\/h5\u003e\u003ch5\u003eCT\/HC Carbon Steel Knives\u003c\/h5\u003e\u003ch5\u003eVG Professional Western Knives\u003c\/h5\u003e\u003ch5\u003eZA Damascus Knives\u003c\/h5\u003e\u003ch5\u003eKS Premium Japanese Knives\u003c\/h5\u003e\u003ch5\u003eOther MASAMOTO Knives\u003c\/h5\u003e\",\"42832376954951\":\"\u003ch4\u003eAbout This Item\u003c\/h4\u003e\u003cul class=\\\"about-this-item\\\"\u003e\u003cli\u003eMASAMOTO SOHONTEN PROFESSIONAL USUBA KNIFE: The Usuba knife is a traditional Japanese vegetable knife. The single-bevel thin blade cuts the vegetable and fruits freshly and minimizes the discoloration and change in flavor often caused by oxidation. It is also used for performing the Katsuramuki technique by Japanese chefs. It is suitable for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins.\u003c\/li\u003e\u003cli\u003eEXTRA RAZOR SHARP MASAMOTO KS SERIES: Masamoto KS is a professional product line of high-quality Japanese carbon steel knives. The blade is made of Masamoto’s Gyokuhaku-ko \\\"Shirogami White Steel #2\\\" (HRC. 62-63) and is totally handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra sharp knife and maximizing the taste of foods. *This is not stainless steel knife.\u003c\/li\u003e\u003cli\u003eD-SHAPE JAPANESE WA HANDLE: Lightweight and easy-to-grip d-shaped wooden handle, Ferrule is made of durable natural water buffalo horn. Professional sushi chefs in Japan use this Japanese-style WA handle.\u003c\/li\u003e\u003cli\u003eAUTHENTIC JAPANESE QUALITY KNIFE: The MASAMOTO-SOHONTEN Knife since 1866. With over 150 year’s history and craftsmanship, the “MASAMOTO” brand is a mark of excellence in quality and performance. It is best choice of professional and celebrity chefs and cooking enthusiast.\u003c\/li\u003e\u003cli\u003ePRODUCT INFORMATION - Made in Japan \/ Blade length: 7.5 inches (195 mm) \/ Blade material: Masamoto's Gyokuhaku-ko (SHIROGAMI White Steel #2) \/ Handle material: Magnolia wood, Water buffalo horn \/ Hardness Rockwell C scale (HRC): 62-63\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eCarbon Steel\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBrand\u003c\/th\u003e\u003ctd\u003eMASAMOTO\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eColor\u003c\/th\u003e\u003ctd\u003eWood Wa Handle\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eHandle Material\u003c\/th\u003e\u003ctd\u003eStainless,Steel,Wood,Wooden Handle\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003cth\u003eBlade Edge\u003c\/th\u003e\u003ctd\u003ePlain\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003ch4\u003eProduct Description\u003c\/h4\u003e\u003ch5\u003eProduct description\u003c\/h5\u003e\u003cdiv style=\\\"display:flex;flex-wrap:wrap;gap:0;margin:0;padding:0;line-height:0;font-size:0;\\\"\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d065e100-f9dd-4d6c-b5cf-8033bd2a12fe.__CR0,0,1464,600_PT0_SX1464_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/17a58ca3-a024-483b-9a3e-3082d355c408.__CR0,0,2696,1452_PT0_SX650_V1___.png\\\" style=\\\"flex:1 1 auto;min-width:120px;max-width:100%;height:auto;object-fit:contain;margin:0!important;padding:0!important;display:block;border:0;vertical-align:top;line-height:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003c\/div\u003e\u003cp\u003eThe blade is MASAMOTO’s Gyokuhaku-ko #2 (Yasuki White Steel #2), handmade not only in forging but also in sharpening, polishing, and finishing stages. This one is the ultimate choice for the ones seeking an extra razor-sharp knife and maximizing the taste of foods. *This is a carbon steel knife.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d5310f9d-190d-4049-a552-5e9b12ddbedf.__CR1,0,2236,1204_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade is finished with HONBAZUKE sharpening by MASAMOTO\u0026#039;s skilled knife sharpener. It is ready to use and sharp right out of the box.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/44687717-efcd-493f-8422-e0a09c2cc121.__CR204,76,1413,761_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe handle is a traditional wooden Wa handle with natural water buffalo horn ferrule. The D-shaped is easy to hold and lightweight.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c7006230-5b73-45b7-bc6c-53c1f018918c.__CR132,0,2033,1095_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eThe blade\u0026#039;s neck (called \u0026#034;Machi\u0026#034;) is out, so it is easy to place fingers when cutting. This shape is a characteristic of traditional Tokyo-style (Japanese Eastern-Style) knives.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/07579922-9190-4514-8914-6304a7136386.__CR451,565,2257,1215_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eIt comes with a saya (sheath) to protect the extremely sharp blade edge. Store in a safe place when not in use. *Proper maintenance is required to prevent rusting. Remove dirt and water completely before storing in the saya. Apply knife oil such as camellia oil when storing for a long time.\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/c395e214-3bc7-4e25-a836-2f24621ea6ee.__CR0,0,2029,1093_PT0_SX650_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003eMASAMOTO has been making kitchen knives for over 150 years. Each knife is well-balanced for pursuing ease of use in the long history, and all unnecessary elements have been removed. Feel and enjoy quality knives made by MASAMOTO.\u003c\/p\u003e\u003cp\u003ePlease choose the knife that best suits your purpose\u003c\/p\u003e\u003cp\u003eThere are different types of Japanese knives depending on the cutting ingredients. Please use them according to their intended purposes.\u003c\/p\u003e\u003cp\u003eThe carbon steel knife needs appropriate maintenance\u003c\/p\u003e\u003cp\u003eThis is a carbon steel knife and gets rusted easily with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003cp\u003ePlease handle it with care\u003c\/p\u003e\u003cp\u003eThis knife is well-sharpened by a craftsman, so it can be used right out of the box. The blade edge is really thin. Do not handle it roughly, such as hitting it. It may cause a chip or break.\u003c\/p\u003e\u003ch5\u003eMASAMOTO KS Professional Knife Series\u003c\/h5\u003e\u003cp\u003eMASAMOTO KS Gyuto\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Petty\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Deba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Yanagiba\u003c\/p\u003e\u003cp\u003eMASAMOTO Kiritsuke Yanagi\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Usuba\u003c\/p\u003e\u003cp\u003eMASAMOTO KS Kama Usuba\u003c\/p\u003e\u003ch5\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/h5\u003e\u003cp\u003eIs this MASAMTO knife \u0026#034;MASAMOTO SOHONTEN\u0026#034; or \u0026#034;TSUKIJI MASAMOTO\u0026#034;?\u003c\/p\u003e\u003cp\u003eThis is MASAMOTO SOHONTEN\u0026#039;s knife. MASAMOTO is a registered brand of MASAMOTO SOHONTEN based in Azumabashi, Tokyo. Tsukiji Masamoto set up a business independently in 1951, and its products and company organization are completely different.\u003c\/p\u003e\u003ch5\u003eIs this knife rustproof?\u003c\/h5\u003e\u003cp\u003eIs this knife rustproof?\u003c\/p\u003e\u003cp\u003eNo, this is a high carbon steel knife. It gets rusted with moisture or dirt. Proper maintenance should be performed.\u003c\/p\u003e\u003ch5\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/h5\u003e\u003cp\u003eWhat is the \u0026#034;HONBAZUKE\u0026#034;?\u003c\/p\u003e\u003cp\u003eIn Japan, professional Japanese knives are usually sold without sharpening. This knife has done final sharpening (HONBAZUKE) by Masamoto\u0026#039;s skilled sharpeners, so it is ready to use out of the box.\u003c\/p\u003e\u003ch4\u003eFrom the Brand\u003c\/h4\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/d4c60e4a-8de2-4b43-933f-e37994f5fa5d.__CR0,0,1464,625_PT0_SX1464_V1___.jpg\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003ch5\u003eMASAMOTO SOHONTEN SINCE 1866\u003c\/h5\u003e\u003cp\u003eThe Soul of Traditional Japanese Craftsmanship\u003c\/p\u003e\u003cimg src=\\\"https:\/\/m.media-amazon.com\/images\/S\/aplus-media-library-service-media\/746bdfb3-5114-4a0c-a5d4-817111ec7758.__CR49,287,1222,563_PT0_SX315_V1___.png\\\" class=\\\"aplus-img\\\" style=\\\"max-width:100%;height:auto;display:block;margin:0!important;padding:0!important;border:0;vertical-align:top;line-height:0;font-size:0;\\\" loading=\\\"lazy\\\" \/\u003e\u003cp\u003ePursuit of the Traditional Knife\u003c\/p\u003e\u003cp\u003eMasamoto Sohonten was founded towards the end of the Edo period in Japan. Over six generations, Masamoto Sohonten has been refining and protecting the founder\u0026#039;s integrity.\u003c\/p\u003e\u003cp\u003eMASAMOTO knives have been cultivated and refined over a long history. 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