| Brand / Blacksmith: | Masamoto |
| Series: | KS |
| Knife type: | Gyuto |
| Blade Length / Total length (mm): | 250 / 400 |
| Grind: | 50 / 50 |
| Finish: | Satin Polished |
| Steel type: | Shirogami 2 (White-2 Non Stainless) |
| Forging method: | Monosteel |
| HRC hardness: | 62 - 63 |
| Handle type / Material / Ferrule: | D-Shaped / Magnolia / Black Water Buffalo |
| Spine Thickness at heel / tip (mm): | 2,6 / 0,40 |
| Blade height at heel (mm): | 49 |
| Weight (gr): | 169 |
| Notes: |
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With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions. -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The KS 240mm Gyuto is the big brother of the 210mm and again one of the most sought after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 250 / 400 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Brown Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,40 Blade height at heel (mm): 49 Weight (gr): 169 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The KS 210mm Gyuto of Masamoto is one of the most sought-after knives in the world. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. This knife have achieved a legendary status and it is made from White 2 steel, famous for its purity and sharpness. It takes very easy a razor sharp edge so this one is the ultimate choice for the ones seeking an extra sharp knife. Fitted with a classic D-shaped Magnolia handle that fits well an all hands.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Gyuto Blade Length / Total length (mm): 215 / 370 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2 Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,3 Blade height at heel (mm): 48 Weight (gr): 142 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 270mm blade lenght is the most common choice among slicer lovers.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 280 / 445 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,3 Blade height at heel (mm): 38 Weight (gr): 134 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Masamoto Series: KK Knife type: Yanagiba 270 Blade Length / Total length (mm): 265/430 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 4 Blade height at heel (mm): 38 Weight (gr): 189 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The SW series is the stainless equivalent of the KS series. Made from Swedish stainless steel, you can expect the same impeccable fit and finish, exceptional edge retention and great sharpness without having to worry about rust. As the KS line, these are fully handmade too, not only in forging but also in sharpening, polishing and finishing stages. An excellent choice for the ones that love the legend of KS but don’t want to worry about the rust. Its 240mm size makes it ideal for those long, one move cuts and suitable for both home cooks and professionals.
Brand / Blacksmith: Masamoto Series: SW Knife type: Gyuto Blade Length / Total length (mm): 250 / 405 Grind: 50 / 50 Finish: Satin Polished Steel type: Swedish Steel (Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,3 Blade height at heel (mm): 39 Weight (gr): 170 Notes: Available in brown or black ferrule -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The KK series are made with White-2 (Shirogami-2) carbon steel with an impeccable craftsmanship and Kasumi finish. Featuring the traditional Magnolia, D-shaped handle of Masamoto. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting smaller but also larger fish. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Masamoto Series: KK Knife type: Deba 165 Blade Length / Total length (mm): 170/315 Grind: Single Bevel Finish: Kasumi Steel type: Shirogami-2 (white-2) Forging method: Ni-Mai HRC hardness: 61 Handle type / Material / Ferrule: D-shaped / Magnolia / Buffalo Horn Spine Thickness at heel / tip (mm): 7,4 Blade height at heel (mm): 53 Weight (gr): 280 Notes: -
With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. The Sujihiki is a slicer for boneless meat and fish. It is double bevel in comparison to its brother Yanagiba which is single bevel and the name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. Another member of the KS family, the Sujihikis are the choice of the ones wanting a double bevel slicer with an impeccable fit and finish. Fully handmade not only in forging but also in sharpening, polishing and finishing stages. Knives that have achieved a legendary status, made from White 2 steel, famous for its purity and sharpness. Long edge retention but also easy to sharpen makes it the ultimate choice for the ones seeking an always extra sharp knife. The 240mm is perfect for those who want a nimble slicer or they work in tight spaces.
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.Brand / Blacksmith: Masamoto Series: KS Knife type: Sujihiki Blade Length / Total length (mm): 250 / 410 Grind: 50 / 50 Finish: Satin Polished Steel type: Shirogami 2 (White-2) (Non Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,3 / 0,40 Blade height at heel (mm): 35 Weight (gr): 119 Notes: -
Sold out!With a history of over 150 years, Masamoto is one of the best known and preferred brands of traditional Japanese knives in Japan and the most praised and selling among Japanese sushi chefs around the world. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The SW series is the stainless equivalent of the KS series. Made from Swedish stainless steel, you can expect the same impeccable fit and finish, exceptional edge retention and great sharpness without having to worry about rust. As the KS line, these are fully handmade too, not only in forging but also in sharpening, polishing and finishing stages. An excellent choice for the ones that love the legend of KS but don’t want to worry about the rust. Its 240mm size makes it ideal for those long, one move cuts and suitable for both home cooks and professionals.
Brand / Blacksmith: Masamoto Series: SW Knife type: Gyuto Blade Length / Total length (mm): 250 / 405 Grind: 50 / 50 Finish: Satin Polished Steel type: Swedish Steel (Stainless) Forging method: Monosteel HRC hardness: 62 - 63 Handle type / Material / Ferrule: D-Shaped / Magnolia / Water Buffalo Spine Thickness at heel / tip (mm): 2,6 / 0,3 Blade height at heel (mm): 39 Weight (gr): 170 Notes: Available in brown or black ferrule
