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 lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
Knife Model: Masamoto KS Series Kiritsuke Double Bevel Edge
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.
Kiritsuke 240mm (9.4")
Total Length: 385mm
Blade Thickness: 3.3mm
Blade Width: 42mm
Total Weight: 150g
Kiritsuke 270mm (10.6")
Total Length: 420mm
Blade Thickness: 3.5mm
Blade Width: 44mm
Total Weight: 230g
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.
Very beautiful and sharp. It is highly recommended. One need to take proper care of it as the steel otherwise gets stained.
One of the best knives I Owen! And I have many
Dear Koki … what’s better than words? Pictures of Action! Except for the very left (old) one, all knives I got from your excellent online shopping platform are on my knife board. Even just to scroll through your online outlet, read the background info and details about the knives is a pleasure for me. The newest Santoku from Master Itou is on the very right, ready for action and easy to get into my hands. There is room for one more small paring knife …. Perhaps for Christmas I am very pleased with your service and the quality of the different knives I was able to obtain so far. Greetings from Germany Clemens
The Masamoto white steel kirisuke is probably my most prized knife. I take it to work only if there is a special project. I do cook at home. What impressed the most is the geometry I have never seen anything like it, an amazing evolution of form and function. I have been a working chef for over 30 years.
Can’t say enough good things about this knife I’m lucky to have one!! Thank you Koki!!