MAC Handmade Shirogami Kakugata Usuba Knife 21 cm HO Series HO-KK-210

Sakai Hocho Masahisasaku (HO Series)

A premium line of traditional Japanese knives designed for professional use. Made from Yasugi Shirogami white steel with a polished finish, these knives are extremely sharp and easy to sharpen. Each knife in the HO Series is handcrafted by skilled artisans in Seki, Japan, using time-honored techniques and traditional materials. Every knife is certified by the Sakai Knife Makers’ Association as an authentic handcrafted Japanese knife.

This knife has a single-bevel edge, sharpened only on one side, making it razor-sharp. As you slice, food naturally moves away from the blade, allowing continuous, clean cuts. Forged by hand, this knife is crafted from Shirogami #2 steel, specifically designed for precise vegetable slicing and peeling.

It features a traditional magnolia wood handle paired with a buffalo horn ferrule (the color of the horn may vary due to its natural origin and may not match the product photo).

Care Note: Shirogami steel is high-carbon and among the sharpest metals used for kitchen knives, but it is not stainless. To avoid rust, it must be cleaned and dried carefully after every use.

Key Features:

• Blade made from Shirogami (White Steel #2)

• Handcrafted and hand-forged construction

• Exceptional sharpness and hardness

• Highly durable with excellent edge retention

• Hand-sharpened for optimal performance from the first use

• Comfortable magnolia wood handle

• Authentic Japanese quality and craftsmanship

The Kakugata Usuba is a traditional Japanese knife mainly used in Japanese cuisine for highly precise vegetable cutting. The word "kakugata" means "square shape," and "usuba" means "thin blade." Therefore, the Kakugata Usuba is a square or rectangular-shaped knife with a thin, sharp blade designed for clean, accurate cuts—perfect for slicing vegetables into thin slices or fine strips. It typically features a straight and smooth edge, enabling chefs to make exact cuts without damaging the ingredients.

The HO-KK-210 knife from MAC’s HO Series is ideal for slicing raw vegetables and fruits, as the thin, sharp blade minimizes cell damage, reducing discoloration and oxidation that can affect appearance and taste. The flexible midsection of the blade can also be used for intricate cuts like the Katsuramuki technique (rotational peeling).

Its relatively wide and long blade makes it excellent for processing large ingredients like cabbage. However, it is not recommended for cutting through hard skins or tough pits, as these can damage the edge. The wide blade is also useful for guiding the knife with your knuckles while slicing, helping maintain consistent thickness. The 21 cm blade is convenient for both home and professional chefs.

Shirogami – A Legendary Steel

Known also as Tamahagane or Yasuki-Hagane, this steel is ideal for knife making and plays a key role in the heritage of Japanese blades. MAC uses Shirogami steel as the core in this knife, one of the hardest and sharpest steels in the world, then forges it with iron layers by hand.

If you are looking to make very fine slices or create precise, symmetrical cuts quickly and cleanly, you will appreciate the single-bevel edge of this knife. These types of cuts are essential in Japanese cuisine, which is why traditional Japanese knives are often sharpened on one side only.

Comfortable Magnolia Wood Handle

The first point of contact with a knife is its handle. This MAC knife respects Japanese tradition with a magnolia wood handle that is tough and resistant to both intense use and food contact. The round shape of the handle makes it comfortable and practical from any angle, offering both ergonomics and full control. The handle pairs beautifully with the steel blade and is secured with a genuine buffalo horn collar for added durability and elegance.

Made in Japan

Founded in 1965, MAC has sold over 30 million knives worldwide. Their knives are celebrated for their reliability, contemporary design, and outstanding Japanese craftsmanship.

Additional Specifications:

• Blade length: 21 cm

• Rockwell hardness: HRC 61

• Gift box packaging included

Care Instructions:

Avoid using the dishwasher for any of your quality knives. Hand washing with warm water and promptly drying is sufficient for all stainless steel knives. No matter which knife you use, it will eventually need sharpening to maintain optimal performance. Knives made from softer steel require more frequent sharpening with a whetstone, but they can be temporarily restored using a honing rod.