The KS series is Masamoto's premium Hon-Kasumi Gyukuhaku-ko line. All knives in the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. This excellent shirogami steel yanagiba is finished with a refined kasumi finish. For right-handed use.
- Origin (Made in): Sakai, Japan
- Brand: Masamoto Sohonten
- Knife Type: Yanagiba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Shirogami #2 (Gyukuhaku-ko / White #2)
- Jigane: Soft Carbon Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6") / 300mm (11.8")
- Blade Height (at heel): 30mm / 30mm / 33mm / 36mm
- Spine Thickness
- Above heel: 4.0mm / 4.0mm / 4.2mm / 4.7mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black / White Buffalo Horn
- Length: 130mm / 136mm / 150mm / 160mm
- Weight: 123g(4.34oz) / 143g(5.04oz) / 179g (6.31oz) / 219g (7.73oz)
- Engraved mark: In Japanese Kanji "Trademark Masamoto Sohonten" (登錄 正本 総本店)
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 year 1890, is still welcoming visitors at the same spot after 130 years.
Shirogami #2 (white #2) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is not stainless steel, therefore you need to clean after use and keep dry to avoid rust. Patina will develop naturally on Shirogami steel. Avoid cutting into bones, frozen foods, hard fruit pits.
Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene 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.