Availability: Normally ships within 1 to 2 days
The KS Series is Masamoto’s range of high-grade Sweden Stainless Steel Japanese traditional-style knife. Masamoto KS Series Wa Gyuto 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 Sweden Stainless Steel (HRc. 59-60). This is the Stainless Steel Version of Masamoto's popular KS White Steel No.2 Wa Gyuto.
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 Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Masamoto KS Series Sweden Stainless Steel Wa Gyuto
Blade Material: Sweden Stainless Steel
Rockwell Hardness (HRc): 59 to 60
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 240mm (9.4")
Wa Gyuto 270mm (10.6")
Cutting edge length: 285mm
Total Length: 440mm
Blade Thickness: 2.8mm
Blade Width: 53mm
Handle Length: 142mm
Total Weight: 204g
Wa Gyuto 300mm (11.8")
Total Length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
I couldnt be happier with this knife. I bought the KS Gyuto 270mm and have found it be beautifully weighted and easy to maintain. I cannot recommend this knife enough.
Hi, I'm a professional chef who bought this KS almost an year ago and now, after intensive use, i can finally review this product. Is a masterpiece. The legendary profile of the KS really shine, nice flat spot toward the heel a gentle belly in the mddle and a super thin tip ( you really need to pay attention to it ) for detail works makes this knife a nice all arounder for rocking and push cutting. As far as AEB-L goes is a nice steel, easy to sharpen but the edge retention is kinda borderline, i use it on poly board and have to touch it with my CHOSERA 3000 twice a week to mantain a nice sharp edge, i whish it was a little bit harder just for pro use, if you are an home cook there should be no problem. Overall it's a piece of art: the balance point, the construction and the grind are just outstanding. Now i'm leaning towards R2 steel knives but the KS holds firmly a spot in my knife bag and i keep on using it almost every day. 4 stars just for the edge retention. i forgot to mention that the shipping and the customer care were top notch. Matt.