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.

Notice about White and Marble Colored Water Buffalo Horn Ferrules for Masamoto Knives:

Unfortunately, Masamoto and most other Japanese knife makers have recently been struggling to source Wa handles with White or Marble colored Water Buffalo Horn Ferrules, which are becoming very scarce.

Due to these unfortunate circumstances, Masamoto cannot guarantee that they will be able to supply your knife with a White or Marble colored Horn Ferrule. Both we and Masamoto will do our best to supply your chosen color of ferrule, but it is very likely that Masamoto will only be able to supply a knife with a Black colored Ferrule.

We actually recommend the simple, stylish solid Black colored Ferrules because, over many years, numerous Wa Handle Craftsmen, professional Japanese Food Chefs and Experienced Knife Users have found these Black Horn Ferrules are stronger and more durable than White colored Ferrules and Marble colored Ferrules.

If you order a Masamoto knife with a Marble or White 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, but no matter the color of the ferrule, we are confident that you will enjoy your Masamoto 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.

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.

Important

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.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.