Average rating is 4.2
Coming from a daily used laser of a knife (Konosuke) this knife is definitely a ’mighty’ brute.0.3
First day on the job I was not into it... wedging in carrots and not what I was use to. I went back to using the Konosuke.
Second day,I learned to love the tip. I am supper impressed with the Masamoto KS profile. This profile can be used much like a sujihiki.
I bought this knife for the profile and a shot a trying out 52100 without dropping a large chunk of change.
OoTHB sharpness was as good or better than any other knife I have tried out (15-20). It seems to like the 1,.5 and .1 micron stropping compounds and has held its edge quite well,only requiring a quick touch up on the strops after the first two days of fairly heavy use.
F&F: quite nice! The rose wood and ebony are done well. Rounding of choil and spin is not perfect but better than I would have done. No sharp edges and comfortable use.
Overall- great knife,great profile and great steel at this price point. Just keep in mind it is a mighty chunk at 7oz for a fairly narrow gyuto.
BTW- length is within 10mm (more like 5-6mm) of my Konosuke 270 gyuto (choil to tip).
By: DrewLost Coast,Ca.
Nice fit & finish. MUCH lighter than western chef’s knives. Wicked sharp. Instant favorite.....Can’t wait for the Fanatic to come back in stock.0.3
By: T. GraySeagrove,NC
Love the Sabatier/KS profile and the 52100. Good weight and balance. My favorite non-custom knife. Would buy it again and highly recommend to friends.0.3
Once I got used to its balance,and thinned the edge slightly I came to recognize it as one of the few best knifes I own -- equal to my Konosuke HDs. 0.3
Itís feeling on the board puts it among the few best gyutos at any price which are tough enough to handle everything short of hacking bones.
Itís the go-to knife to which I most often go-to.
The cosmetics are good but not perfect; Lamson left some marks on the blade,which looked as though they could have been the result of an overgrind,but were just tool marks that were never buffed out. Otherwise fit and finish,including "crowning" the spine and choil are quite good.
An incredible bargain in a "do it all" knife,itís completely bumped my carbon Sabatier chefís knives from my rotation.
By: MarkTulsa OK
Sharper than anything I have owned before.Feels good on the cutting board,has handled everything from tomatoes,onions,squash,sweet potatoes,melons,cutting steaks from whole strip loins and trimming briskets. My sharpening skills are going to have to improve to keep up with this knife. 4 stars because it had voids between tang and handle I had to fill with epoxy. 0.3
By: chrisSt. Louis,MO
Just took it out of the box and for a quick test drive,I will update this review in a couple weeks. There is a lot to love here,blade profile,steel,sharp out of the box (maybe a little stropping is in order but...) light weight and only a few fairly minor negatives. The handle is larger than I anticipated and the balance point is slightly forward of a typical pinch grip. There is some residual glue on the handle where it was mounted to knife,easily fixed but a little sloppy. Also I can see daylight under the flat spot of the blade when on the cutting board. I think this is from an imperfect sharpen. It is very minor but could be an issue when chopping chives or something very thin and delicate. I am pretty sure I can fix that myself on a stone. Overall itís a lot of knife for the money and I have a feeling once I am used to the handle it will become a favorite.0.3