KS Gyuto 210mm
Possibly one of the most highly sought after knives amongst professional chefs. The Masamoto KS Gyuto is the gold standard in professional quality. The evenly tapered spine, well thought out profile and delightfully thin grind, make this 100% hand forged Masamoto KS Gyuto every chef's dream. The extremely hard Shirogami steel holds a wonderfully sharp edge and is super easy to maintain. This is an easy choice for anyone in the market for a premium, professional grade Gyuto.
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 2.72m
Spine Mid: 2.35mm
Spine Tip (20mm before): 1.17mm
Blade Height: 47.4mm
Cutting Edge Steel: Shirogami #2
Blade Construction: Mono Steel
Blade Finish: Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Magnolia Ho Wood with Buffalo Tsuba
Saya Included: Yes
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.