Skip to content
Close
Burrfection Store
Shopping Cart 0
Close Back
  • Knife Types
    • Gyuto
    • Kiritsuke
    • Santoku
    • Bunka
    • Petty
    • Sujihiki
    • Honesuki
    • Nakiri
    • Yanagiba
    • Sakimaru Takohiki
    • Takohiki
    • Deba
    • Usuba
    • Chuka Bocho
    • Steak Knife
    • Honekiri
    • Kawamuki
    • Pankiri
    • Menkiri
    • Sushikiri
    • Unagisaki
    • Magurokiri
    • Menkiri / Sobakiri
    • All Knife Types...
  • Brands
    • Anryu
    • Fujiwara
    • Hinoura
    • Ikeda Tanrenjo
    • Kaishin
    • Kamotou
    • Kato
    • Kobayashi
    • Kogetsu
    • Kramer by Zwilling
    • Manaka (Kisuke)
    • Masakage
    • Masamoto Sohonten
    • Masutani
    • Mcusta Zanmai
    • Minamoto Akitada
    • Misono
    • Miyabi
    • Mizuno Tanrenjo
    • Moritaka
    • Myojin
    • Nakagawa
    • Nigara
    • Ryky Tran
    • Sakai Hokushin
    • Sakai Takayuki
    • Saji
    • Seki Kanetsugu
    • Seki Kanetsune
    • Sugimoto
    • Sukenari
    • Tadokoro
    • Tanaka
    • Tetsujin
    • Tojiro
    • Yauji
    • Yoshikane
    • Yoshikazu Tanaka
    • Yoshihiro
    • Yu Kurosaki
    • All Brands...
  • Bladesmith
    • Katsushige Anryu
    • Itsuo Doi
    • Teruyasu Fujiwara
    • Mutsumi Hinoura
    • Tsukasa Hinoura
    • Takumi Ikeda
    • Yoshikazu Ikeda
    • Shiro Kamo
    • Yoshimi Kato
    • Kei Kobayashi
    • Yu Kurosaki
    • Kisuke Manaka
    • Akiharu Mizuno
    • Jun Mizuno
    • Naohito Myojin
    • Tateo Myojin
    • Satoshi Nakagawa
    • Takeshi Saji
    • Makoto Tadokoro
    • Shigeki Tanaka
    • Yoshikazu Tanaka
    • Kenji Togashi
    • Kazuomi Yamamoto
    • Yoshihiro Yauji
    • Yoshito Yamakawa
    • Tsuyoshi Yoshizawa
  • Steel Types
    • Aogami (Blue) Super
    • Aogami (Blue) #1
    • Aogami (Blue) #2
    • Shirogami (White) #1
    • Shirogami (White) #2
    • Shirogami (White) #3
    • Takefu Shiro2
    • SK-95 (SK-4)
    • Unspecified Japanese High Carbon Steel
    • Swedish Carbon Steel
    • Ginsan (Silver #3)
    • ZDP-189
    • HAP40
    • SRS13
    • R2/SG2
    • Cobalt Special
    • SKD11
    • VG10
    • ATS-34
    • ZA-18
    • AUS-10
    • AUS-8
    • N685 Extra
    • FC61
    • Unspecific Carbon Alloy
    • All Steel Types...
  • Strops
  • Whetstones
    • By Brand
      • Imanishi
      • King
      • Naniwa
      • Otani Toishi
      • Suehiro
      • Tsuboman
    • By Types
      • Splash-n-Go
      • Soaking
      • Diamond
    • By Grit
      • Coarse
      • Medium
      • Finishing
      • Super Finishing
    • All Whetstones
  • Sharpening Kits
  • Sharpening Accessories
  • Cutting Boards
  • Shears / Scissors
  • Japanese Kitchen
  • What's New
  • Honyaki Knives
  • Staff Pick
  • B-Stock Clearance
  • Login
Country/region
Close
Your cart is currently empty.
0

Total: $0.00

Shipping & taxes are calculated at checkout.
View Cart
Continue browsing
Close
Home/ Collections/ Masamoto KS 240mm Gyuto (KS3124)
MSS2ZXXGY240DMBK_001_0245185d-b4e2-4c5e-9195-894102dea22c.jpg
MSS2ZXXGY240DMBW_001_a59e4ac8-21aa-4142-b105-7b37edca4205.jpg
MSS2ZXXGY240DMBA001_e8f1abf2-8df7-462d-9b2b-fb7af858c4c2.jpg
MSS2ZXXGY240DMBW_002_ca88ffc2-6e02-4105-8868-25b237122101.jpg
MSS2ZXXGY240DMBW_003_18fe3ea6-0196-4641-a5d4-19a384c9d601.jpg
MSS2ZXXGY240DMBW_004_5330afaa-c415-4317-8901-2b411a3cdc52.jpg
MSS2ZXXGY240DMBW_005_84a2bdd5-95ef-4328-a4b7-b4aa798ede91.jpg
MSS2ZXXGY240DMBW_006_199b94a3-7886-4d0a-be9d-a4541d98f4bd.jpg
MSS2ZXXGY240DMBK_004_3fd77292-63f8-43cd-a2a4-4cee21b4e29b.jpg
MSS2ZXXGY240DMBK_003_d57a9dac-0f5f-479d-b92b-98e216eb06f6.jpg
MSS2ZXXGY240DMBK_002_4899c069-5111-495c-ab09-07822984f646.jpg
MSS2ZXXGY240DMBK_005_6e08a659-f622-4800-83be-1f683ee571a0.jpg
MSS2ZXXGY240DMBK_009_f39ac2d8-0a13-4adf-9c5d-2ce6e494ba92.jpg
MSS2ZXXGY240DMBK_006_be041f9a-ae04-44b2-b5f0-826c3e9b2b62.jpg
MSS2ZXXGY240DMBK_007_602694cf-18e7-449e-b5cf-1ec21179998a.jpg
MSS2ZXXGY240DMBK_7735dabb-4732-49e9-8dd2-a0cbf9b37407.jpg
MSS2ZXXGY240DMBA005_0441f9bb-4776-4a93-8fce-4dc568f73718.jpg
MSS2ZXXGY240DMBK_010_7f1572ae-f072-48f7-831f-af3d307c749d.jpg
Home/ Collections/ Masamoto KS 240mm Gyuto (KS3124)

Masamoto Sohonten

Masamoto KS 240mm Gyuto (KS3124)

$399.95

Little introduction is needed for this highly sought-after gyuto from Masamoto. The KS series is Masamoto's premium Gyukuhaku-ko line. All knives in the the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. 

Optional Saya: the optional saya is custom made by Masamoto specifically for your knife, and is not a generic Masamoto saya. Because of this, the saya is snugly fitted, and no pin is needed to secure the saya. 

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Masamoto Sohonten
  • Knife Type: Gyuto
  • Blade
    • Construction: Monosteel
    • Grind: Double-edged Blade (70/30 Grind)
    • Steel Type: Shirogami #2 (Gyukuhaku-ko / White #2)
    • Hardness: 62 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Length: 240mm (9.4")
  • Blade Height (at heel): 49mm
  • Spine Thickness
    • Above heel: 2.8mm
    • Middle: 2.2mm
  • Handle
    • Shape: Marushinogi (D-shaped)
    • Material: Japanese Magnolia (Ho Wood)
    • Kuchiwa: Buffalo Horn
    • Length: 138mm
  • Overall Length: 403mm
  • Weight: 176g (6.20oz)
  • Mark: In Japanese Kanji "Trademark Masamoto Sohonten" (登錄 正本 総本店)
  • Optional: Custom fitted Magnolia Saya (no pin needed!) made by Masamoto with Masamoto logo

About Masamoto Sohonten 正本 総本店

Masamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.

Share
Share on Facebook Twitter Pinterest
×

Customer Reviews

Based on 2 reviews
Write a review
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
N
Nick Marker (Iowa City, US)
Thing Of Beauty

Absolutely beautiful knife. Noticeably light. I believe its around the same weight, if not lighter, than my miyabi birchwood sg2 210 mm gyuto. Whilst having 30 mm's on it. Very sharp out of the box. I used it today at work and sliced right down my middle finger on my claw. I foolishly looked up while cutting onions. Sliced right through me before I could even realize what happened. Im excited to polish it and hopefully I can get a beautiful patina on it. It may be a controversial opinion, but I would pay the price any day for this knife. I love it already.

j
juan barredo (Miami, US)
Amazing!

So, definitely sad that it is already staining but it also makes it mine-mine. My fingerprints from my pinch grip are already showing. The fact that my fingerprints are on it is really cool. I thought it was sharp out of the box but I finally gave it a strop and it became screamingly sharp. I couldn't believe that a knife could get so sharp! I also treated the handle and the saya with some Burrfection All-Natural Wax for Cutting Boards and it is so much nicer to handle. It's definitely one hell of a knife :)

Free Shipping

Free Shipping on most orders.

30 Days Return

Return unused within 30 days for a full refund, no questions asked (terms apply).

Top Japanese Makers

All knives made in Japan by top Japanese knife makers.

About

Burrfection Store sources professionally designed sharpening products, and knives from top Japanese craftsmen.

Customer Service
Help & Contact Us Club Nakago Refund Policy Terms of Sales Privacy Policy
Newsletter
Follow us
FacebookInstagram
Country/region
American Express Apple Pay Google Pay MastercardShop PayVisa
Copyright © 2023 Burrfection Store
Popup

Stay up to date on the latest product releases, special offers & news by signing up for our newsletter.

Read our privacy policy.