Name: Chef's knife
Brand: Masamoto
SKU: KS3124-W2-GY250
Price: 5895.00 SEK
Availability: InStock

Chef's knife

5 895,00 SEK

VAT included for EU orders .

KS3124-W2-GY250

Gyuto chef's knife, with a 252 mm long blade, from legendary Masamoto.

Shirogami#2 mono carbon steel (HRC 62)
Blade length: 252 mm
Blade height: 50 mm
Blade spine thickness at heel: 2.5 mm
Blade spine thickness mid-point: 2 mm
Weight: 169 grams.
D-shaped magnolia handle with black buffalo horn bolster.

The KS series from Masamoto is a collection of high-quality Japanese knives made from single-piece shirogami#2 carbon steel. The Wa-Gyuto knife in the KS series is meticulously hand-ground, polished, and finished by skilled craftsmen with extensive experience. The result is an exceptionally sharp edge and a simple, yet beautiful finish.

NOTE: The knife has a thin layer of lacquer on the blade. This makes the knife appear scratched. This lacquer layer can be easily removed with acetone, leaving the blade smooth and free from micro-scratches.

Manufacturer: Masamoto
Model: Gyuto
Length: 250 mm
Steel: Shirogami #2
Kolstål | Monostål
HRC: 62-63HRC
Forging:
Handle material: Magnolia | Buffelhorn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.