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'm proud to be the owner of this Masamoto KS series gyuto. An excellent investment in an excellent product.
I’m home cook dad... is this knife way over my head? Yes! BUT! Oh my does this knife makes job easy.... with narrow thickness help cutting everything loke butter. You wont need another knife if you have this knife. Been using it for 2weeks now everyday and still cuts like day one. My wife is not allow to touch this knife.
I bought the 240mm (about 10 inches) stainless version of this knife a little over a year ago (2/25/2019) and have been using this knife on/off since then. This is my first high-end Japanese knife. I first heard of this knife from Burrfection (Ryky's YouTube Channel) and it's certainly a high quality knife as mentioned on his channel. I also find stainless knives more appealing to home-cooks and amateur chefs like myself (less maintenance). Overall, cutting with this knife is great for bulk food preparation (softer foods like spring onions), especially when you have a lot of things to cut through. However, I probably would not recommend such a fine and big knife like this one for people who want to get into Japanese knives due to the following reasons: #1 for most people who don't have a ton of cash lying around, this knife will NOT be your ****** or workhorse knife #2 it's a very light and delicate knife and I still find it difficult to use on harder foods like sweet potatoes (I don't recommend using them on sweet potatoes esp since sweet potatoes leak a sticky substance which sticks to the knife). #3 because it's such an expensive and delicate knife, for most people, scratching this beauty would probably make you go OCD and try to polish off scratches for days. That being said, once you get over that fact that it's OK to scratch the knife here and there, it becomes a fantastic knife to use for softer, bulk food preparation. Another note, please do not use anything other than the soft sponges to clean this knife. I ******* up the first time when washing this knife and used the backside of the sponge to clean off difficult stains... BAD IDEA.
Simply Amazing!! This Masamoto is very well built. Great balance. Easy to control and will last a lifetime. Stunning workmanship by Masamoto. Best regards to you all at Kencrest, Great job Mr. Iwahara Jacob