KS Series Honkasumi Gyuto

The 70/30 grind is an asymmetrical edge profile that favors right-handed users. It provides a balance between the precision of a single-bevel knife and the versatility of a double-bevel blade, offering exceptional cutting performance and food release.

Hitachi White 2 is a high-carbon steel and is not stainless, meaning it will react to moisture and acidic foods. To prevent rust, wipe the blade dry immediately after every use and apply a thin layer of food-safe mineral oil if you are storing it for an extended period.

Over time, the reactive White 2 steel will develop a patina, which is a natural, dark oxidation layer that protects the steel from further corrosion. This is a normal part of owning a high-carbon Japanese knife and will change color based on the ingredients you cut.

This special edition features an upgraded, heart-shaped ebony handle paired with a blonde horn ferrule. Beyond the aesthetic upgrade, the ebony provides a denser, more premium feel in the hand compared to the standard magnolia wood handle.

No, this Gyuto is designed for precision slicing and vegetable preparation. The blade is thin and hardened to 62 HRC, making it brittle; it should not be used on bones, frozen foods, or for prying, as this can cause the edge to chip.

Because of the high hardness and specific geometry of the Masamoto KS, we recommend using high-quality Japanese water stones. Avoid pull-through sharpeners or honing steels, as these can damage the delicate edge and the specific 70/30 grind.