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 a blade core of 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.
This knife is amazing, and beautiful patinas come quickly! The only reason I'm giving it 4 stars instead of 5, is because I ordered a marbled ferrule, and mine was lack luster. Had it a more even marbling instead of just one dark stripe, it would have been a 5 star purchase for sure.
The Masamoto KS Gyuto was super sharp out of the box. I use it almost everyday to prep veggies and/or cut lean meat. It has been a month now and it is still beautiful and sharp. Would recommend this gyuto for anyone who appreciates an heir-worthy knife in their kitchen.
Exactly so pictures advertised. Best gyutoh I have used so far. The blade is as straight as human eye can aligh. Feels great in hand and I have relatively small hands. Do not feel over weight. Balance point tend to go the blade side a little. Has a straighter edge profile than most western and some Japanese knives. Finishing is great too as I do not feel rough edges at all sides, It is done with low to medium polish. White 2 is as great as it always is, screaming sharp out of the box. Rust problem still remains. Do apply blade oil, it will help. One thing could improve is the ordinary wood handle. I have applied mineral oil on the handle, but it still grow a bit of soft thorn after couple wash. It does not sting, just look bad. If you have the extra money for a nice gyutoh, get this first. Highly recommended!
fantastic experience, but i went in with my eyes open, this knife being 1 reactive carbon steel will stain quickly, so you have to either work with the patina that follows, force a patina or work very hard to keep the polish maintained. But the performance is wonderful Also the servie provided by JCK has been amazing
I am a chef. My review now has five stars. At first I gave less, but after buying other more expensive gyutos I realize how good it is and why it has so many - and such high reviews. Sure, the attachment of the handle could be better. It seems secure though. The handle is a good size for my hand. When wet, magnolia wood has a good grip. Thanks to the light handle it still has a little forward balance which is good. The important part is the blade. Yes, it is stamped steel, not hand forged, according to CKTG, but it is 100% White steel nr 2 and they have done a nice job of creating a gradual taper. After trying other gyutos with a higher tip and more belly I went back to this one and realized how great the geometry is. Cutting onions, potatoes and carrots, I feel very relaxed, knowing how the blade will cut. No worry of it sliding off the produce, or wedging. That is so important as a chef. It is a laser but is still quite stiff which helps it's performance. Maybe becuase it is solid White steel and has no soft iron cladding. The solidness also equals more feedback. Cladded knives can feel muted. Yes, it could be less expensive but Masamoto must have done some work on it since it cuts so well and steel has gotten more expensive they say.