Masamoto KS Series Wa Gyuto

White Steel No. 2 is prized for its ability to achieve an incredibly fine, razor-sharp edge. It is relatively easy to sharpen, making it a favorite for professionals who need to maintain peak performance throughout a busy shift.

Because these knives feature a single-bevel edge, they are specifically ground for right-handed use. Left-handed users may find the geometry uncomfortable or ineffective for precise cutting tasks.

Keep the handle dry and avoid soaking it in water, as natural wood can expand or crack. Applying a light coat of food-safe mineral oil occasionally will help preserve the wood and prevent it from drying out.

Yes. While the series offers excellent performance, the high-carbon steel content means the blade is reactive. You must wipe the blade clean and dry it thoroughly immediately after every use to prevent oxidation.

The D-shaped handle is designed to fit naturally into the palm of the hand, providing a secure and ergonomic grip. This shape offers better control and tactile feedback, which is particularly helpful for delicate, high-precision cutting techniques.

A hardness of 60-61 HRC strikes an ideal balance between edge retention and toughness. It allows the blade to hold a sharp edge for a long time without being so brittle that it is prone to chipping under normal professional use.