This is the KS series from Masamoto and this gyuto is the mono steel version.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. This is the mono steel version.
FINISH: Migaki or polished finish.
HANDLE: D-shaped magnolia handle with buffalo horn ferrule.
LENGTH: 240mm blade length.
MAKER: Masamoto, KS series.
BEST FOR: A cracking gyuto. Snap one up quick.
SAUNDERS SAYS: “Some of the most sought after knives in the world. Tricky to get hold of and you can see why when you see the cutting performance.”
These knives are hand-forged so there may be slight variations in measurements and finishes.