Masamoto KS Series White Steel No. 2 Gyuto 210mm

The Masamoto KS Series is a highly regarded collection of traditional Japanese knives, known for its exceptional cutting performance, classic design, and refined craftsmanship. The simple, understated appearance reflects the traditional approach behind the series, with the focus placed firmly on blade geometry and performance.

Made with White Steel #2, the KS knives are known for taking an exceptionally sharp edge and being relatively easy to sharpen. The thin and well-refined blade geometry provides a smooth, precise cutting experience, while the lightweight construction makes the knives comfortable and responsive during food preparation.

The carbon-steel blades do require proper care and maintenance, but this is part of the appeal for enthusiasts who appreciate traditional Japanese knives. With proper upkeep, the KS Series delivers excellent sharpness, easy sharpening, and highly responsive cutting performance.

Specs:

Brand: Masamoto Sohonten

Blade Material: White Steel No.2 (Shirogami#2)

Handle Material: Wa Handle - Octagon Magnolia Water Buffalo Horn Collar

Knife Type:  Gyuto

Blade Length:  210mm

Hardness: 62-63HRC

Weight: 142g

Care

Wash your knife gently with a soft sponge and dry it thoroughly after use. Store it safely in a protective sheath, knife block, or other suitable storage. Do not use the knife to cut through bones, frozen foods, or hard fruit pits.

Cutting Surface

For optimal performance and edge retention, use forgiving cutting surfaces such as wood, rubberized boards, high-quality composite boards, or quality polyethylene cutting boards.

Avoid glass, metal, countertops, and other hard, rigid surfaces, as they can quickly dull or damage the knife’s edge.

Sharpening

For quality Japanese knives, we recommend using whetstones for sharpening. Whetstones provide excellent control and are the preferred method for maintaining a sharp, refined edge.