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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 long, narrow blade of slicer is particularly useful for slicing meat, boneless fish, roast beef and ham. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: Masamoto KS Series Wa Slicer
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 Slicer 240mm (9.4") Cutting edge length: 245mm Total Length: 405mm Blade Thickness: 2.4mm Blade Width: 35mm Handle Length: 143mm Total Weight: 114g |
Wa Slicer 270mm (10.6") Cutting edge length: 280mm Total Length: 440mm Blade Thickness: 2.4mm Blade Width: 37mm Handle Length: 146mm Total Weight: 128g |
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.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
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Wow. When it arrived, I was blown away by it. So lightweight, so thin ... so beautiful! BUT: Before buying, decide, which size/length you need! I went for the 270mm version - because - why not? But you need the kitchen for it! I have to be careful, not to hit the wall with the tip... In the meantime, I also bought a 240mm Slicer, which fits my needs better. Still - it is a great knife and highly recommended!
I own a lot of slicer from many different brands However with narrow 270mm with very thin body truly work as slicer and tremendous sharp edges does help when carving or slicing effortless. I cook a lot with slicer due to versatility, I recommend this knife to some one who does a lot of precious work... And my wrist can take break while doing so.
This knife is razor sharp and perfectly balanced, slices fish effortlessly. I am very fortunate to own a Masamoto KS. Japanesechefsknife.com provided excellent service, fast shipping and a personal email thanking me for my purchase. Thank you so much