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.
| 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: |
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.
