Masamoto Sohonten | SKU: MASA_SW3121KT

Masamoto Sohonten SW K-tip Gyuto 210mm SW3121KT

Name: Masamoto Sohonten SW K-tip Gyuto 210mm SW3121KT
Brand: Masamoto Sohonten
SKU: MASA_SW3121KT
Price: 749.95 AUD
Availability: InStock

$749.95

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

Detailed Specifications

Line	Masamoto SW
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	146 g 5.15 oz
Edge Length	214 mm .8.43 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	3.3 mm 0.13 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Swedish Steel \| Stainless
Blade Construction	Monosteel
Hardness (HRC)	58 - 60
Surface Finish	Migaki
Handle	D Shaped Ho Wood Black Horn
Region	Tokyo
Best for	Pro chefs Enthusiasts

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The Masamoto KS series, particularly the KS double bevel line up, including the unicron KS 3124, is loved by many many professional chefs and enthusiasts because of its unique and excellent profile; also because it is super light and nimble.

Arguably the only problem? The rustic carbon steel used in the KS line can be problematic during the busy service sessions in a western kitchen. As a result, Masamoto created the SW series, which is the stainless equivalent of the white steel (KS) line, employing the same great cutting performance without the need to worry about the rust. The Swedish steel is very refined, offer decent hardness and excellent toughness.

Video Review

Pros	Cons
Great for professionals Excellent performance	High budget Relatively hard to sharpen

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Masamoto Sohonten

Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891, Masamoto Sohonten is now under the management of the 6th generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognized by almost every Japanese chef as the best kitchen knife brand in Japan.

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: Swedish Steel
Swedish steel is a broad term used for a few different types of steel manufacturerd by two major Swedish steel companies: Sandivk and Uddeholm. For some unknown reason, the Japanese knife makers seem to settled for just using the term "Swdish Steel" rather than publishing their specifics however the following steel are often used in knife making:
Uddeholm: AEB-L
Sandvik: 12C27, 14C28, 19C27
These steel types have similar carbon content (0.6-0.7) and are generally treated to around HRC 59-60.

Manufacturer:
- Sandivk, Sweden
- Uddeholm, Sweden
Nature: Stainless
Hardness: 58- 60
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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.
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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.
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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.
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