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Masamoto Sohonten  |  SKU: MASA_KS3121KT_KGY210_BLK

Masamoto Sohonten KS K-tip Gyuto 210 mm KS3121KT with Saya

$769.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Masamoto KS Series
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 142 g        5.01 oz
Edge Length 217 mm   .8.54 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 2.2 mm     0.09 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Monosteel
Hardness (HRC) 60 - 64
Surface Finish Migaki
Handle D Shaped Ho Wood Black Ferrule
Best for
  • Pro chefs
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The KS Series by Masamoto Sohonten is a premium line of traditional Japanese knives, highly regarded by professional chefs and knife enthusiasts. Crafted from Shirogami #2 (White Steel No.2), these knives offer exceptional sharpness, edge retention, and ease of sharpening. Each blade is meticulously hand-forged and honed, reflecting Masamoto’s 150+ years of craftsmanship. The KS Series features a wa-gyuto (Japanese-style chef's knife) with a minimalistic, elegant design, a lightweight feel, and a well-balanced construction. Renowned for its razor-sharp edge and superior cutting performance, the KS Series embodies the pinnacle of Japanese knife-making artistry and tradition.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
    		•
  • High budget
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

      << Slide for more >>

    • Construction: Monosteel

      A "monosteel" construction in the context of Japanese kitchen knives refers to knives that are made from a single type of steel. Unlike traditional Japanese knives that might use a layered steel construction (like "san mai," which sandwiches a hard core steel between softer steel layers), monosteel knives are crafted from a single piece of steel throughout the blade. This type of construction can offer a balance of durability, ease of sharpening, and maintenance.

      Monosteel knives are appreciated for their uniformity in material properties across the blade, providing a consistent cutting experience. This also means the characteristics of the steel will be applied to the whole blade, if a monosteel blade is made of carbon steel, the entire surface of the blade will require maintenance to prevent rust and discolouration. This too, applies to the hardness, an uniformly hardened blade can be difficult to manufacture, and can be quite difficult for uers to perform thinning.

      It should be noted that monosteel knives are usually not forged, as the forged knives, along with differential heat treatment line is called Honyaki.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

      << Slide for more

    Masamoto Sohonten

    Masamoto Sohonten KS K-tip Gyuto 210 mm KS3121KT with Saya

    $769.95

    Legendary Masamoto KS 3121 is now available at K&S! Arguably one of the most mysterious Japanese kitchen knife for many years, the Masamoto KS 3121 white 2 gyuto one of those knives that one should definitely give it a try.

     

    Measurements 

      Measurements

    Weight 

    		 136g 

    Total Length

    		  363 mm 

    Tip to Heel Length

    		 217 mm 

    Blade Height at Heel

    		 45.4 mm 

    Width of Spine Above Heel 

    		 2.7 mm 

    Width of Spine at Middle of Blade

    		 2.1 mm 

    Width of Spine at about 1cm From the Tip

    		 0.6 mm 

    Steel

    		 Hitachi White 2

    Hardness

    		 61 

    Handle Design

    		 Ho-wood
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