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Masamoto Original Limited Edition KS Series White Steel No.2 KS-3124ZBS Wa Gyuto 240mm “Zebra Wood Handle & Saya”

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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-3124 Wa Gyuto 240mm is Masamoto’s best-selling knife. Today, we are introducing the new Masamoto Original Limited Edition KS-3124 Wa Gyuto 240mm.
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 time, Masamoto has worked with their favorite Japanese Wa Handle Craftsman to produce a collection of Limited Edition knives with very natural, traditional-style Handmade Octagonal Wa Handles and matching Handmade Saya (Wooden sheathes). The Craftsman, who is a long-time business partner of Masamoto, has carefully selected these exotic wood materials and he has maintained the highest standards during every step of production.
KS-3124ZBS Wa Gyuto 240mm is fitted with a beautiful striped wood grain Octagonal Zebra Wood handle with Marble-colored water buffalo horn ferrule / collar and also includes a matching Zebra 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 a true multi-purpose knife.

Knife Model: Masamoto Original Limited Edition KS Series White Steel No.2 KS-3124ZBS Wa Gyuto 240mm “Zebra Wood Handle & Saya”

Blade Material:  White Steel No.2

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Zebra Wood handle with Marble-colored water buffalo horn ferrule 

Saya Included: Yes. Zebra Wood Saya (Sheath)


Wa Gyuto 240mm (9.4")
Cutting edge length: 252mm
Total Length: 408mm
Blade Thickness: 2.8mm
Blade Width: 49mm
Handle Length: 142mm
Total Weight: 180g



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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a 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. 

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