The Masamoto KS Series is part of Masamoto's high-grade collection, featuring Shiro-ko No.2 (White Steel No.2) Hon Kasumi Japanese traditional-style knives. The production of Hon Kasumi knives involves several additional steps during the forging, quenching, sharpening, and finishing stages compared to Kasumi knife-making. It demands a higher level of craftsmanship. Unlike the KK Series, the KS Series is entirely hand sharpened, polished, and finished by exceptionally skilled and experienced craftsmen, resulting in superior edge sharpness and a more refined finish.
Masamoto KS Series knives use Hitachi White Steel No.2 (HRc. 62-63). This steel is highly pure and achieves a high hardness level without being overly brittle, making it ideal for creating very sharp edges with good edge retention that are also easy to sharpen. It is perfect for professional users who prefer to keep their knives exceptionally sharp.
Each knife is equipped with a traditional Japanese 'D-shaped' magnolia wood handle and a water buffalo horn ferrule.
A mainstay in professional Western kitchens, the Petty knife is a small, general-purpose knife used for peeling, shaping, slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife make it extremely nimble and controllable, ideal for precise cuts.
While White and Marble colored ferrules have a distinctive and appealing appearance, we recommend the simple, stylish solid Black Horn Ferrules. This recommendation is based on many years of expertise, including insights from Wa Handle Craftsmen, professional Japanese Food Chefs, and Experienced Knife Users, who suggest that Black Horn Ferrules are stronger and more durable than White or Marble colored Horn Ferrules.
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