With over 150 years of knife-making history and craftsmanship, Masamoto-Sohonten Ltd. is the No.1 maker of Sushi Chef knives in Japan. Even if you are not a professional Sushi Chef, surely you must have heard the name Masamoto at least once!
Masamoto offers a large selection of knives, but the White Steel No.2 KS-3121 Wa Gyuto 210mm is Masamoto’s best-selling knife. Today, we are introducing the new Masamoto Original Limited Edition KS-3121 Wa Gyuto 210mm.
The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Japanese traditional-style knives. Each 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 Wa Gyuto knives have mono-steel blades, which are made from a single piece of Hitachi White Steel No.2 (HRc. 62-63). White Steel No.2 is a very pure steel that is capable of achieving a high hardness level without becoming overly brittle, so it can be used to make very sharp edges with good edge retention that are also easy to sharpen — Perfect for professional users who like to keep their knives extra sharp.
Masamoto has always payed extra attention to product quality. They carefully select each of their craftsmen and their work is closely inspected to ensure the company’s demanding quality standards are maintained.
This special limited edition Masamoto KS-3121 White Steel No.2 Wa Gyuto 210mm was created in collaboration with an artisan specializing in traditional Japanese indigo dyeing(藍染). Only 2Pcs are being Available Now.
The natural magnolia wood handle is dyed with indigo and paired with a black buffalo horn ferrule. The soft natural Blue tones and black horn complement the classic lines of Masamoto’s popular Wa Gyuto. A thin urethane coating helps protect the handle’s surface. This knife comes with Masamoto Brand Magnolia Wooden Saya with Silver Color Stainless Steel Pin.
Handle Care
Wash gently with mild dish soap and a soft sponge, then wipe away moisture and allow the handle to dry thoroughly. Avoid vigorous scrubbing, abrasive cleaners, and scouring pads, as these may wear away the coating or cause color loss. Plrsdr fo not use a dishwasher or dish dryer.
As natural materials are used, each handle varies in color and grain, and its appearance will gradually change with use.
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 a true multi-purpose knife.
