The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife. When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.
Masamoto KS Series knife uses a blade core of Hitachi White Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. White Steel No.2 is very pure and is capable of achieving a high hardness level without being overly brittle, so it can be used to create very sharp edges with good edge retention that are also easy to sharpen. It is perfect for professional users who like to keep their knives extra sharp.
Each knife is fitted with a traditional Japanese ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
The Kirisuke Yanagiba has a very similar blade profile to the ‘regular’ Yanagiba, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke Yanagiba functions in the same way as the ‘plain' Yanagiba or the Takohiki.
Knife Model: Masamoto KS Series Kiritsuke Yanagiba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kiritsuke Yanagiba 270mm (10.6")
Total Length: 450mm
Blade Thickness: 4mm
Blade Width: 35mm
Total Weight: 180g
Kiritsuke Yanagiba 300mm (11.8")
Total Length: 490mm
Blade Thickness: 4.1mm
Blade Width: 35mm
Total Weight: 220g
Kiritsuke Yanagiba 330mm (12.9")
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Excellent! Worth the purchase.
I’ve been considering purchasing a yanagiba for some time and determined that since straightness (perfect) of the blade was perhaps the most critical component of a good yanagiba, I looked at the better ones that were out there. All I can say is that I couldn’t be happier with my purchase. This knife is simply gorgeous and the fit and finish is superb. The knife will come with about a 5k grit sharpening level, so keep in mind that you will want to finish with 8k and then 12k to get the razor edge for which these knives are known. I am in USA, and had the knife within 3 days. Thank you, Iwahara-san!
Fantastic piece of artisanry! Excellent sharpening and well balanced!
Love using this knife daily at my sushi restaurant!