The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) 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 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 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 Wa Gyuto
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 Gyuto 210mm (8.2")|
Cutting edge length: 220mm
Total Length: 370mm
Blade Thickness: 2.6mm
Blade Width: 47mm
Handle Length: 132mm
Total Weight: 135g
| Wa Gyuto 240mm (9.4")|
Cutting edge length: 255mm
Total Length: 405mm
Blade Thickness: 2.8mm
Blade Width: 49mm
Handle Length: 138mm
Total Weight: 176g
| Wa Gyuto 270mm (10.6")|
Cutting edge length: 285mm
Total Length: 440mm
Blade Thickness: 3mm
Blade Width: 53mm
Handle Length: 142mm
Total Weight: 206g
| Wa Gyuto 300mm (11.8")|
Total Length: 480mm
Blade Thickness: 3mm
Blade Width: 56mm
Total Weight: 240g
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 itssharp 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 cares and attentions to prevent rust.
Very decent Wa Gyuto with excellent craftsmanship. Very lightweight thanks to magnolia handle. The knife is very reactive, takes patina quickly. The patina fades often after use. As expected from carbon steel, the knife is very sharp and holds edge nicely. The blade length is closer to 22 cm for 210 model.
The Masamoto KS has exceeded expectations so far. The sharpness is impressive and the way it cuts through vegetables is incredible. Delivery was timely and packaging for international shipping was adequate.
First of all the shipping from Japan to Switzerland took 4-5 days which is just amazingly good! I was very happy with that. As this was my first true kitchen knife (Masamoto KS Series White Steel No.2 Wa Gyuto 240mm) I was really excited! Can I describe it as a minimalistic design? I don't know - but I love it, especially with the white bolster. When I saw it in person for the first time I loved the look of the knife with this clean blade. Holding the raw wood handle and feling the weight of it is really cool! It cuts effortlessly and makes cutting a lot of fun :)
First Masamoto knife I've owned and now I wonder why I took so long to buy one! Great profile great steel, does need a little polishing out of the box to get it razor sharp but incredible to use.
This knife is flawlessly constructed. It is my second Japanese knife and I am very impressed with the quality. The blade is quite sharp and the steel is prone to staining but has the reputation of being relatively easy to sharpen with good edge retention.