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We stock hundreds of knives, made by scores of blacksmiths. Some of their creations become popular beyond the norm and are often spoken about or compared to. There are few knives that attract the kind of attention, discussion, and desire to own as the Masamoto KS series of gyutos. These knives have achieved a semi-legendary status among kitchen knife users, collectors, and connoisseurs.
The knife has been unavailable for some time and these are a new batch recently created. They have different grinds and metallurgy from the predecessors. These are stamped mono steel knives constructed out of White #2 high carbon steel. This new iteration of the KS is average at holding an edge and it will benefit from an initial trip to your favorite stones. But give it that love and it is a thin scalpel of a blade that just wants to slice.
Fit and finish are first rate. The simple traditional D-shaped handle is constructed from ho wood and buffalo horn. It is well finished and very comfortable. These are long knives beloved by professional chefs. Having adequate space is a prerequisite for a gyuto of this size.Brand: Masamoto
Blacksmith: Undisclosed
Construction: Stamped, Mono Steel
Edge Steel: White #2
Edge Grind: Even
Weight: 5.8 oz (164g)
Edge length: 253 mm
Overall Length: 412 mm
Blade Thickness at Heel: 2.8 mm
Blade Height at Heel: 48.8 mm
Handle: D Ho Wood
Ferrule: Black
Saya is not included
The knife has been unavailable for some time and these are a new batch recently created. They have different grinds and metallurgy from the predecessors. These are stamped mono steel knives constructed out of White #2 high carbon steel. This new iteration of the KS is average at holding an edge and it will benefit from an initial trip to your favorite stones. But give it that love and it is a thin scalpel of a blade that just wants to slice.
Fit and finish are first rate. The simple traditional D-shaped handle is constructed from ho wood and buffalo horn. It is well finished and very comfortable. These are long knives beloved by professional chefs. Having adequate space is a prerequisite for a gyuto of this size.
