Little introduction is needed for this highly sought-after gyuto from Masamoto. The KS series is Masamoto's premium Gyukuhaku-ko line. All knives in the the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening.
Optional Saya: the optional saya is custom made by Masamoto specifically for your knife, and is not a generic Masamoto saya. Because of this, the saya is snugly fitted, and no pin is needed to secure the saya.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Masamoto Sohonten
- Knife Type: Gyuto
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: Shirogami #2 (Gyukuhaku-ko / White #2)
- Hardness: 62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness
- Above heel: 2.8mm
- Middle: 2.2mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Buffalo Horn
- Length: 138mm
- Overall Length: 403mm
- Weight: 176g (6.20oz)
- Mark: In Japanese Kanji "Trademark Masamoto Sohonten" (登錄 正本 総本店)
- Optional: Custom fitted Magnolia Saya (no pin needed!) made by Masamoto with Masamoto logo
About Masamoto Sohonten 正本 総本店
Masamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.