Skip to content

Masamoto KS White #2 Gyuto 210mm w/ Saya

Sold out
$405.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

370mm 

Blade Length Tip to Heel:

220mm 

Blade Height:

47mm

Blade Width at spine:

4mm distal taper to 2.8mm

Total Weight:

132 grams / 4.6 ounces

Steel Type:

White #2 Mono Steel

Rockwell Hardness:

62-63

Handle Materials:

D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

 

The Masamoto KS 3121 is a highly sought after and iconic knife. Said to the first to blend the French Sabatier shaped blade with Japanese steel and build features. Made from White #2 mono steel the whole blade will form a beautiful patina and takes some of the sharpest edges we've seen. Mounted with a D shaped Magnolia wood handle with water buffalo horn ferrule and matching saya are included.

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.