Masamoto KS Gyuto 210 mm (Scratch & Dent)**

Sale price
$599.95
Regular price
$709.95
You save
$110 (16%)
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Out of stock

Product Information

Blade Length  220 mm
Total Length  370 mm
Steel  Shirogami (White #2)
Handle  Magnolia 
Ferrule Buffalo Horn
Rockwell 63-64
Height Spine to heel  47 mm
Width at Spine  2.7 mm
Weight  143 grams
Bevel  Double


**This batch of Masamoto KS Gyuto 240 mm arrived with slight cosmetic scratches which do not affect the performance whatsoever and have decided to put them for you as a great deal!

*This knife comes with a Saya included at no additional charge!

If you've done any research into Japanese knives you have likely come across the name Masamoto. They are regarded as one of the best sushi knife makers in Japan and therefor the world and their KS series has reached near mythological status. They are made from one solid piece of Shirogami #2 carbon steel and have exceptional grinds, edge retention and fit and finish. Simple, elegant design and insanely high performance make this a must have knife for any Japanese knife enthusiast or collector. 

The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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