MASAMOTO KS 9.5 Japanese Gyuto Chef's Knife with Sheath

From the brand MASAMOTO SOHONTEN since 1866, the soul of traditional Japanese craftsmanship is the focus. Masamoto Sohonten was founded towards the end of the Edo period in Japan, and over six generations, the company has been refining and protecting the founder's integrity.

MASAMOTO knives have been cultivated and refined over a long history, with each traditional knife representing a masterpiece of uniform excellence that the company hopes customers will use for years to come. The product line includes a variety of options, such as the AT Home Western Knife, the CT/HC Carbon Steel Knife, the VG Professional Western Knife, the ZA Damascus Knife, the FH Wa Series Knife, the KS Professional Japanese Knife, and other knife accessories.

The MASAMOTO KS Wa Gyuto is a standout product, featuring an extra sharp edge and a stainless type of KS blade made of White Steel No.2 with a Rockwell Hardness of 62-63. The handle is a D-shaped Magnolia with a water buffalo horn ferrule, and the knife is made in Japan.

The MASAMOTO SW Wa Gyuto, MASAMOTO KS Maple Yellow, and MASAMOTO KS Maple Pink are also highlighted, each with their own unique features and specifications.

The product features emphasize the extra razor-sharp MASAMOTO Shiro-ko #2 blade, the easy-to-grip D-shaped Wa handle, and the authentic Japanese craftsmanship that has been refined over the company's 150-year history. Customers are advised to choose the knife that best suits their purpose, as there are different types of Japanese knives depending on the cutting ingredients. Proper maintenance is also recommended for the carbon steel knives, which can easily rust with moisture or dirt.

The MASAMOTO KS Professional Knife Series includes a variety of options, such as the Gyuto, Petty, Slicer, Deba, Yanagiba, Kiritsuke Yanagi, and Usuba. Customer reviews and pricing information are provided for each product.

Overall, the MASAMOTO SOHONTEN brand is known for its exceptional quality and performance, with a long history of traditional Japanese craftsmanship that is highly valued by professional and home chefs alike.

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