Masamoto KS Hongasumi Gyuto

Shirogami #2, or White Paper Steel, is a high-purity carbon steel prized for its ability to achieve an incredibly fine, razor-sharp edge. Because it lacks the alloying elements found in stainless steel, it is easier to sharpen but requires diligent maintenance to prevent rust.

Yes. Since this knife is made of reactive carbon steel, you must hand-wash and dry it immediately after every use. We recommend keeping a damp cloth nearby while working to wipe the blade clean periodically, and applying a light coat of food-safe oil if you are storing it for an extended period.

The symmetrical 50/50 grind makes this knife highly versatile and intuitive to use, regardless of whether you are left- or right-handed. It provides a balanced cut that tracks straight through ingredients, making it ideal for general-purpose kitchen tasks.

The 240mm length is considered the gold standard for a professional-grade Gyuto, offering enough reach for large vegetables and proteins while remaining agile enough for detail work. If you have limited counter space or are accustomed to smaller knives, it may feel substantial at first, but it is widely regarded as the most versatile size for a primary chef's knife.

The traditional octagonal magnolia handle is lightweight and provides a natural, secure grip that prevents the knife from twisting in your hand. The magnolia wood is moisture-resistant and comfortable for long prep sessions, while the water buffalo horn collar adds durability and aesthetic balance.

No. This knife is ground extremely thin for precision slicing and fine cutting. Using it on bones, frozen foods, or hard squash can cause the edge to chip or the blade to crack, so it should be reserved for produce, boneless meats, and herbs.