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 Hitachi White Steel No.2 (HRc. 62-63). 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 long, narrow blade of slicer is particularly useful for slicing meat, boneless fish, roast beef and ham. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Notice about White and Marble Colored Water Buffalo Horn Ferrules for Masamoto Knives:
For several years, Masamoto and most other Japanese knife makers have unfortunately been struggling to source Wa handles with White or Marble colored Water Buffalo Horn Ferrules, which are becoming very scarce.
Under these difficult circumstances, both we and Masamoto have done our best to satisfy customers who have requested knives with White Ferrules or Marble colored Ferrules. However, to cover increased costs, Masamoto will now require an extra US$13 when you request a knife with either a White or a Marble colored Ferrule. Please note that even if you request a Marble colored Ferrule, there is still a possibility that Masamoto will only be able to supply your knife with a White Ferrule. Similarly, even if you request a White Ferrule, Masamoto might only be able to supply your knife with a Marble colored Ferrule.
Although White and Marble colored Ferrules have an appealing, distinctive appearance, we actually recommend the simple, stylish solid Black Horn Ferrules because many years of expert experience (Including numerous Wa Handle Craftsmen, professional Japanese Food Chefs and Experienced Knife Users) suggests that Black Horn Ferrules are stronger and more durable than White or Marble colored Horn Ferrules.
If you order a Masamoto knife with a White or Marble colored Horn Ferrule and Masamoto cannot fulfil your request, we will inform you by Email and ask if you are willing to accept a Black colored Water Buffalo Horn Ferrule instead. We apologize for this inconvenience, however, no matter the color of the ferrule, we are confident that you will enjoy your Masamoto knife.
Knife Model: Masamoto KS Series Wa Slicer
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
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 Slicer 240mm (9.4")|
Cutting edge length: 245mm
Total Length: 405mm
Blade Thickness: 2.4mm
Blade Width: 35mm
Handle Length: 143mm
Total Weight: 114g
| Wa Slicer 270mm (10.6")|
Cutting edge length: 280mm
Total Length: 440mm
Blade Thickness: 2.4mm
Blade Width: 37mm
Handle Length: 146mm
Total Weight: 128g
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 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.
Great knife. Nice secured packaging came in on time. Only problem is the saya didn’t fit my knife properly (too tight on the inside that i have to force pushing in or pulling the knife out
This is one of the best knives I have ever had the pleasure of using. It took me a little over a year to finally find one but the wait was totally worth it. Just holding it in your hand, you can feel the artistry of a master blacksmith. At first glance, the blade looks unassuming and plain, however still waters run deep. If you have the opportunity, buy one of these.
Product arrived in a short amount of time and in excellent shape! Top service! Great in use and equally great to just admiring the aesthetic beauty.
The knife is everything I hoped/expected it would be for the price and reputation of the Masamoto KS line. JCK was great about getting in touch with me throughout the order process. The ferrule color that I originally selected was out of stock, and they gave me the option to either wait for the knife to be back in stock or select a different ferrule color. Overall great experience for my first time purchasing from JCK, would recommend to a friend and will use them again in the future!
Beautiful fit and finish. Super sharp out the box. Just love anything and everything Masamoto with this no exception. Again can't thank Koki and JCK enough for unbelievable customer service.