This is why you want a Masamoto KS 240mm Gyuto
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- čas přidán 20. 12. 2021
- Masamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker.
This video is showcasing the re-iteration of a Masamoto KS Gyuto that I have in my collection and have been using for about two years. It's one of my most used Gyuto's in the collection/rotation. Although I have many fantastic Gyuto's in my collection/rotation, from the likes of Toyama, Kiyoshi Kato, Nigara, Tetsujin, etc. the Masamoto KS still gets a lot of action on my cutting board.
I own one. I was offered to stage “train” at L’Enclume (3star). I’m a amateur but I’m extremely passionate about food/knives. When I was working at L’Enclume, not a single person had heard of the ks… kinda shows you the difference between knife nerds like us and actual chefs.
Yup. Not every chef is a knife nerd per se. And not every knife nerd is a chef. I know many chefs that are not into knives, like I am, that's for sure.
You don’t need a great knife to make great food, but man it sure does help.
Also, I think different cuisines focus on different skills… the Japanese and some Chinese foods really emphasize on knife skills. Maybe @chefknivesenthusiast can weigh in
I like to think I was a good cook before I had my first Japanese knife.
Fast forward 15 years, my collection of almost 50 knives does make my chef's life easy, efficient, and joyful.
I might not need all these knives, but they sure make a difference to me. You have tools, and you have usable pieces of art.
Any functioning car will bring you from A to B. Not everyone drives a Rolls Royce, Lamborghini, Ferrari, Tesla, Corvette, etc.
But nobody would take the Lambo for a race in the desert or off-road . The same goes for kitchen knives. Japanese traditional knives are specifically made for certain tasks in the kitchen. Knife skills and techniques that are rarely used in Wester cuisine.
A traditional trained Chinese chef can do everything with a huge Chinese cleaver that any Western Chef does with a Gyuto.
It's not the knife but the level of skill and technique of the user that counts the most.
I had a mentor who'd Tourne stuff faster and more precisely than me with a 270mm Gyuto while I was using a, one might think more appropriate for the task, Pairing knife.
That being said. I'm a helpless knife enthusiast. Let me enjoy my knives like they are my super cars.
I appreciate all the knowledge you drop on these knives. Very educational and I learn a lot 👍
I've done my homework on this knife. I've read and watched all previous existing reviews on it, plus my own experiences with the knife, to compile this one.
Just went through all your videos brother. Subscribed right away, please keep em coming!!!!
Wow! Thank you for binging my vids and subscribing 🙏🏽 I'm planning to make videos on all of the knives in my collection, whenever I get the chance.. Still have about 20 vids to make, but I have 4 new knives on the way...so, I'll have to make new videos faster than I buy new knives, otherwise it'll never stop 😉
MAAAN, your videos are sooo coool. I love the music, I love the photos and backstory you give us. And lets talk about your calming ASMR voice that just is so relaxing to listen to .... I sounds so Sage and Wise.... Anyway, keep up the good work and Give us more videos please !!!
My man...as usual you're supporting my efforts like only you can. Much appreciated man! And because of you I WILL be making more videos of my knives until I covered my whole collection.
You’re the first person I’ve heard to say it’s inspired by Sabatier! What a great watch thanks so much for sharing your knowledge
Great video! And congratulations on hitting 100 subscribers so soon. Now you have unlocked the custom thumbnail function :)
I didn't even know about that custom thumbnail function. Going to look into that. 🙏🏾🤗
Good stuff man!! 👌👌
Thanks for watching, much appreciated!
I love green brick as well. It is my favourite finishing stone for my needs.... blue #2 and white #1 come fantastic from this stone everytime.
It does leave a sharp, toothy edge and pretty fine finish with no stray scratches. Perfectly fine working edges on my go-to knives in the rotation.
I’ve had mine now for 2 1/2 years. It is just as good today as it was the day I got it. I have me doing the tomato test with an onion. I put the onion down on the cutting board and didn’t hold it and was able to cut paper thin slices like cutting a tomato. Super easy to sharpen. Performs like a beast. It really is a fantastic design. The Japanese version of the French Sabatier classic knife. A staple/go to knife in my kitchen. I have the 240 mm version with the blonde ferrule It’s really 250 mm.
Yes, I agree with all of the above! It's such a classic beast. The Japanese were like: let's take your best Western Chef knife and take it just a little bit further. 'Japanize' it a bit for you. How you like them onions? We like!
Another fantastic video. I love your cat! I am not hooked on the KS hype at all, but it does look like exactly what you say it is, which is a solid, great performer which has all the right elements blended together for seamless performance no matter the task. I would happily pick up a used one to try at some point if the hype dies down enough so that they return to a reasonable price level. Everything you love most about the KS reminds me heavily of my Misono Swedish steel gyuto, which can be had for half the price. Granted, it is a western handle and the profile is not quite the same. But it is very classic, does everything well, and has one of the best distal tapers and overall grinds l have seen. It's thin without ever feeling flimsy.
That Misono definitely could be considered a KS clone if I may believe the owners. And if you don't mind a bolster and full tang, the original Sabatier is an even cheaper option I think.
Hi ! Masamoto is a safe value to work for long hours in the kitchen every day ... mono steel is simple and efficient! Very good video as usual. Congratulation !!! 👍
It sure is a great knife to work with. Thanks for watching and liking my videos, much appreciated! 🙏🏾
Great video! Keep them coming.
Thanks for watching, will keep making these whenever I get the chance.
Just ordered a 270 KS!! So excited to receive it!! I was only able to get the black ferrule, really wanted the blonde version like yours. Love this profile. Thanks for the great review as always.
Congratulations man! The 240mm is more like a 250mm, I don't know if the 270mm will be 280mm but don't be surprised if it is.
I do like the blonde ferrule better than the black or marble, did you order at JCK? I think that's the only vendor that let's you choose between the 3 optional ferrule's.
Anyway, enjoy the knife. It is fantastic!
@@chefknivesenthusiast It arrived. It is 280 mm. I am surprised the profile is just slightly different. I am sort of concerned as to whether I got a real Masamoto KS or a fake. I bought it on ebay from Japan. It has all the markings... came with a Saya, but no pin... New. Black ferrule... with some character. Paid $380 and then $20 shipping so $400 total. It is very very nice.
@@shawnhampton8503 its just the new profile of the blade, i got one from a reputable shop and mine isnt as pointy as all the videos i watched showed them to be, its less round than a typical gyutoh at the tip, but it seems less aggressive than the older ones used to be
i’m gonna go ahead and say if.
I WANT a Masamoto KS for my collection.
I want a orginal Masamoto KS, love the video!
Me too. I mean, this re-iteration is already a phenomenal knife. Makes me wonder how amazing the original KS would be.
Thanks for watching, your support and the kind words buddy! Much appreciated 🙏🏽
im using masamoto ks gyuto for 6 months now in a proffesional busy kitchen and im thrilled its awesome knive for preping veggies cuting meat u name it real laser .and in 6 months i sharpened it maybe 3 times and needed like 15 mins to get it laser sharp again
You can't go wrong with a Masamoto KS. Enjoy!
I've had my 240mm misono carbon for like 3 years now. Working full time in a kitchen, sometimes 2 full time jobs. I've never had to sharpen it. I just hone it before and after use.
Awesome vid - earnt a subscriber
That's awesome, thank you for watching and hope you'll like watching my earlier and upcoming vids too!
next one~ Ashi Hamono! Mono steel as well and another very sold-after knife, I own three (2 gyuto +1 petty)
I'm definitely wanting to add an Ashi Hamono monosteel blade to the collection.
cut like a dream@@chefknivesenthusiast
Awesome knife bro but I don't own it because I already have and love my shirogami 2 ashi and love seeing your reaction when making video bro
🙏🏾Nice to hear that bro! And yeah, no need for a Masamoto. KS if you already have the Ashi 🤷🏾♂️ Arguably the best 'KS clone' out there! 🔪
Great video. Maybe you should take a look at the Konosuke Hd-2, blonde ferrule gyuoto. It’s a great knife as well and many people compare it to the KS because of the looks, but I have never seen the two compared.
Thank you for watching! I'll have a look at that knife whenever I get the opportunity. As I mentioned in the video, there are MANY knives by now that look like a KS. But looks and performance are two different things.
My first knife as a chef is Masamoto kasumi 270mm yanagi-ba (Shirogami) in 2003.
You must be a Sushi Chef then, if that was your first knife. You still use it?
Great video.. Ive always loved knives, and really got into japanese knives when I received my first Shun as a gift. I only recently got the means to actually start acquiring some nice pieces. Well, today I just got my first KS in the mail. But the thing is, I got the most impractical size. I think someone on ebay made a mistake on the price and was selling the 300mm as the same price they were selling the 240mm for. Right after I paid for it, they increased the price.
Now I have this humungous KS that I absolutely love and cant wait to cook with it. Again, its not practical for my purposes. But I'm a knife collector as well as a "user". This thing is amazing.
Question- how does someone tell the difference between the original and the new stuff?
Thank you for all the content bro
The original KS blades were hand forged by Ashi and have hand engraved Kanji on them. The newer iteration of the KS are roll forged and stamped knives with the Kanji embossed on them.
Other than that, they are pretty much exactly the same (profile/geometry).
The 300mm is a large blade for a home cook I can imagine. But here in Amsterdam, water melon season has started. 😁
@chefknivesenthusiast thank you much!
The tip of my Shun Premier just snapped off randomly and i think i might pull the trigger on a KS.
You could fix that Shun's profile or use it as the perfect excuse to go Masamoto. So yeah. You are correct!
@@chefknivesenthusiast I have been meaning to get into whetstone sharpening for years now. I'll probably keep the shun for a rainy day when I finally have whetstones. Just while we're at it, what's the best website to purchase a KS internationally? I assume Hocho Knife?
I remember Ryky unboxing 10 Masamoto KS from unknown person named professor X who turned to be his partner in his own knife brand. 10 masamoto KS 5 years ago given for free for his growing channel to enjoy. I was thinking what happened to it. Did he sold 9 of them or still owns those treasures? Always wanted one as well. Hope I will find one from surplus stores 😂. In Asian markets in Asia, they are selling lots of used original Japanese knives but if you can.t read kanji you will not have easy time recognizing them as most of them comes in bunches and looks similar profile.
I would say. This is way way more valuable than a non limited miyabi sold at same price.
Yeah, that was epic.! I think he mentioned that he would keep one for himself and sell the rest to his subscribers for $1 in one of his other videos. I'm not sure if that ever really happened.
The original KS is still pretty hard to get, but the new itteration is usually and readilly available at www.japanesechefknife.com
But even though the KS is not that limited anymore and is now a stamped monosteel blade with embossed engravings, it is still more valuable than a Miyabi to me. Not that Miyabi are bad knives, I used to own 3 of them. But the KS is just a classic knife and still one of my most used Gyuto's in the collection.
@@chefknivesenthusiast never knew . You really are knive wizard. Keep up I will be looking forward to your videos. It was entertaining and soothing at the same time.
Thank you for the link. Never thought we have Japanese exclusive store in mid east region. Only issue was that the country where I live does not allow any weapon like coming to the country via parcel but allows it checked in baggage. I worked in dubai before and I think I will ask a friend there to take it when they go for vacation.
What would your sharpening angle for that knife be, if i may ask ? I do have a Makoto Kurosaki Santoku, with the same steel, and i used to sharpen it at around 15 degrees per side, but i wonder if i should it reduce it to 12 or 10 even ? Do you think thats a good idea ?
I'm not an expert sharpener by any stretch, but I think with this steel and hardness it is possible to even go 10, without being it too brittle (if used correctly). I sharpen free hand and for this knife usually somewhere between 15 and 10, with a 40/60 bevel. Since the blade geometry is more or less a laser, I only need a sharp microbevel on this edge and preferably with a little toothiness to it. And that's most important. What type of edge do YOU prefer to work with for the tasks at your hand? If you're thinking that you need a thinner edge on your knife, then there's only one way to find out.
I’m surprised that the new KS is u ya our most used. The original production felt very different that the new ones w silk stamped kanji. The once’s w engraved kanji felt a lot like honyaki had that board spring. For me they were too flat and the 240’s measured 250mm. The second run seemed soft, I’m certain they changed the grind and shortened them up too. I respect your opinions so not arguing here, just that we usually agree about knives. What is it that you like about the new production ones
It was 1,5 years ago. In the past year, I have added 6 kick-ass Gyuto's to my rotation.
My work environment changed as well. I don't have a restaurant anymore, but I mostly do private chef gigs. So I'm using my show ponies a lot more.
That being said. I still use the KS occasionally, and I still love it. But it is not my most used Gyuto anymore.
Hi, does the KS have a convex or full flat grind? Its difficult to make out from the pictures on the net. Thanks
It has a flat grind, but because of its thinness, it is almost a full flat grind.
Love the profile, how much should I expect to pay for 240mm, or 210mm? Beautiful gyuto.
Depending on the size and steel, probably somewhere between €350 - €700. Prizes vary at different vendors too.
@@chefknivesenthusiast …took delivery of the KS 270mm…today! I’m over the moon, it’s like holding something special, light, precise, nimble while huge. This is artwork.
@@edwardrutledge2765 Excellent! Congratulations and enjoy using this amazing knife!
got VG 10 210mm chefsknife
:D nice knife :D
Also have a few VG10 blades, pretty good stainless steel. Love my VG10 Yu Kurosaki Houou 240mm! Who was the bladesmith of your VG10 210MM Gyuto?
@@chefknivesenthusiast i am beginer at japanese knives, but Yu Kurosaki is one of the first that i want to buy :D Greetings from Poland :D
Are there any of these KS3124 240mm Guyto that don't have a pin in the Saya?
Only if they sell them with magnetic Saya's (they do exist), but a Saya usually has a pin. They are easy to loose. That's why I do like the magnetic Saya's.
What knife would you reccamend in around the same price range since you mentioned this knife isnt the top dog anymore
Tetsujin Metal Flow.
@@chefknivesenthusiast awh their all sold out of them figures :P
Is the Kanji printed on? Or is it actually ingraved into the knife?
Kanji is not hand engraved
Wonder if anyone does Shirogami 1 in monosteel construction.
Me personally never heard of a maker doing that. I did see a Nigara shirogami#1/Aogami Super coreless prototype Yanagiba made by Nigara and a similar one done by Ryusen. But there must be a maker out there that makes monosteel blades from shirogami#1, I guess.
If the knives are hailed for the craftsmanship that went into them, why is it that most of them have a huge gap between the tang and the handle looking as if the tang wasn't completely hammered into the handle?
That is called a "Machi". Some knives have Machi and others don’t. For this reason, some people often mistake Machi as a design flaw or think the blade isn’t properly connected to the handle. However, Machi is not a design flaw at all, and it plays an important role.
www.globalkitchenjapan.com/blogs/articles/unravel-the-mystery-of-machi-a-joint-of-blade-of-japanese-knives
@@chefknivesenthusiast Bedankt for the reply. Have to admit, I still do not like the looks of it, even though now I do understand the purpose of the machi. Keep up the good work!
What is an example of better bang for your buck?
Any of the 4 examples I give in the video, if you really want a similar shape/profile/geometry.
Otherwise, go for any Gyuto by Anryu or Takamura. Great performing knives for around or under 200 euro.
I honestly dont think these are great value knives. You're paying 450+ bucks for a lasercut mono steel blade. Kanji is machined in, not chiseled by hand. All you're paying for is the grind and their reputation.
You can find similarly ground knives with Aogami Super + stainless cladding and more craftsmanship for less cost
I agree with you! They are too expensive. Still wanted to have one, and I'm using it quite a lot.
Do not doubt that this knife is well-crafted and can cut better than many others, but don't understand the cult about it as it's rather bland in appearance. When I also hear that it's not as sharp OOTB as it could be and that it cannot maintain extreme sharpness as the non-stainless it's made from promises, I would aspire even less to have this knife in my collection.
You do you!