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 single bevel edged Kiritsuke is a versatile knife that can be used to perform some of the tasks usually done by the Yanagiba and Usuba. The heel section of the knife is virtually flat and can be used just like an Usuba.
Knife Model: Masamoto KS Series Kiritsuke Single Bevel Edge
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 240mm (9.4")
Kiritsuke 270mm (10.6")
Total Length: 420mm
Blade Thickness: 3.5mm
Blade Width: 44mm
Total Weight: 230g
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.
This is a greatest knife I’ve ever used, wonderful feeling of handle and weight balance also cuts through and finishing works in details perfectly.
This is my fourth Masamoto knife and cannot give enough complimentary accolades to these masamoto knives. They are truly exceptional in their performance as well as their understated elegance. Masamoto does it again. their history explains it all.
Amazing knife. Beautiful finish. True work of art.
I decided on this knife as it is kind of hard to find left handed single bevels, and masamoto is known for excellent feel and quality. The blade does not disappoint. My only complaint is the handle itself has some minor imperfections.
One more for my birthday! Arrived today and I put it to use: lovely! Handles very well because it’s surprisingly heavy, very sharp out of the box, sliced my fresh salmon like a dream. Certainly didn’t need this knife but even at this price, I’m more than satisfied. Can’t see myself using it every day but that’s not why I wanted it. Japanese craftsmanship at its best!