Masamoto KS gyuto 210mm

• Hand-forged in Sakai, Japan for the Masamoto Sohonten brand under the KS series
• 221mm / 8.70" blade made from high-grade Shirogami#2 (White#2) carbon steel; mono steel construction 
  
• The gyuto is a versatile chef’s knife, perfect for slicing meats, fish, and chopping vegetables
  
• Fitted with a d-shaped magnolia handle and buffalo horn ferrule
• Ambidextrous design, suitable for both right- and left-handed users
  
• A classic favorite among experienced knife enthusiasts and collectors, offering simplicity and performance from one of the top Japanese cutlery brands

The Masamoto KS gyuto 210mm is a handcrafted Japanese chef's knife from Masamoto Sohonten under the KS series. This gyuto features a mono steel construction using high-grade shirogami #2 steel. Despite its 210mm designation, the actual cutting edge measures 221mm, perfect for those who want some extra length without stepping up to a larger size. The KS gyuto has earned its place as a classic favorite among experienced knife enthusiasts and collectors.

A gyuto is a versatile Japanese chef's knife, capable of handling a wide range of kitchen tasks from slicing meats and fish to chopping vegetables. This Masamoto KS gyuto is an excellent choice for those who prefer something simple and minimalist from one of the best brands in Japanese cutlery.

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Brand: Masamoto Sohonten
Series: KS
Knife type: gyuto 
Steel: Shirogami#2 (White#2)
Steel type: carbon steel
Construction type: mono steel 
HRC: 62-63

Overall length: 378mm
Blade length (heel to tip): 221mm / 8.70"
Blade height at the heel: 46.2mm
Spine thickness at the handle: 2.8mm
Spine thickness at the heel: 2.7mm
Spine thickness midway: 2.1mm
Spine thickness 1cm from the tip: 0.9mm
Weight: 144g
Edge/bevel: 50:50
Handle: d-shaped magnolia handle with buffalo horn ferrule
Hand orientation: ambidextrous 
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as this Masamoto KS 210mm gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

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