MASAMOTO KS Gyuto 240 mm med Saya tomatosharp

Gyuto 240 mm, MASAMOTO KS Gyuto with saya

Name: Gyuto 240 mm, MASAMOTO KS Gyuto with saya
Brand: Masamoto
SKU: MAS-KS-S-240G
Price: 8540.0 NOK
Availability: OutOfStock

8 540,-

For those who want one knife for most things: meat, fish and vegetables.

Carbon steel: dry it right after use.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Saya (wooden sheath) included

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

The MASAMOTO KS Gyuto 240 mm is a well-known knife among professional chefs. This gyuto, made of high-quality carbon steel, gives very good sharpness and precision, from fine chopping to slicing. The balance and ergonomic design give comfort and control, even during long sessions in the kitchen.

With its classic Japanese look and saya (wooden sheath), the MASAMOTO KS combines function and style. The saya protects the knife and makes it easy to carry, which makes it a good choice for the home kitchen and professional use alike. This knife is made for those who expect a lot from their tools.

Made by

Masamoto · Kanto, Tokyo

Masamoto is one of Japan's oldest and best-known makers of kitchen knives, founded in Tokyo in the 1800s. The brand is known among professional Japanese chefs, particularly in sushi and kaiseki cooking.

All knives from Masamoto

Specifications

Knife type: Gyuto (chef's knife)
Steel: White #2 (Shirogami #2), carbon steel
Hardness: 62-63 HRC
Blade length: 240 mm
Handle: Magnolia with buffalo horn
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): MAS-KS-S-240G
Weight: 173 g

About the knife type: Gyuto (chef's knife)

A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.

The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.

See all knife types

About the steel: White #2 (Shirogami #2)

Similar to White #1, but with slightly lower carbon content, which makes it more forgiving in use. Easy to sharpen and holds a sharp edge well.

Clean and dry straight after use; avoid long exposure to moisture. Over time the steel develops a protective patina that improves rust resistance and gives the blade character.

Hardness 62-63 HRC · Care: loves care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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