Dude! Big mahalo for the shout out and also for the awesome Santoku and strop! I've already put both to good use. As always, thanks for everything you do. Would love to hear more about the katana you picked up while in Seki City. That knife festival looked like a ton of fun! Aloha!
Yo Ryky, thanks for the shot out man! I knew you sent me that knife from our previous email exchanges and I’ve already been using it on meats, thanks again! I just saw a KS on hocho knife for $4600 yikes! Anyway awesome video.
Im just here because I went to Japan Oct 2019 and bought a masamoto knife from the Toyosu fish market. I watched on as he sharpened it for me, he looked as if he were very particular about that and afterwards sliced thru a newspaper so very sharp 🙌🏽 It cost me around 285 AUD and is absolutely my fav knife, worth every cent.
Found the 240 KS Gyuto available at Hocho-Knife. Looking forward to using and adding to my collection. They sure do take advantage of the scarcity in supply.
Thanks for the tip man. I have been looking to see which one should I buy. I found a original ks for $500 but that's the 300mm chef knife. I think that will do the trick
I just arrived in Tokyo. Love your channel. What are 4-5 knives we should try to add in my collection to buy in Japan and where. Like to try what you suggest.
Hey Ricky, like your videos man! I need some advice....I’m looking for my first chef’s knife. Looking to use it mainly for my BBQ’s (meats, veggies). What knife do you suggest for overall use?
The steak knives are awesome! Our old knives were Wüsthof steak knives we got as a wedding present 14 years ago, an I was thinking of upgrading anyway, so the timing was perfect!
There is a specific kamagata usuba sakura that is made in the damascus method that is incredibly beautiful. The pattern only appears in the lower 20% of the blade just above the edge. I would love your review on that knife.
The Swedish Stainless is from the Udderholm Steel works and a very fine grained stainless. Many makers use it including: Suisin, Sakai Takayuki, and others. It is a very high quality stainless that takes an edge well and holds it for a pretty long time.
Oh my that Masamoto is indeed and incredible knife! I SO want one to go with my white #2 Suisin Yanigaba!!! Are you thinking of selling or raffling them off? I’ve checked around and the only sizes I can find are the 270mm sizes. (240mm is ideal)
Nice review! Is there a difference between the current KS 3140 and their previous releases? Stamped vs forged? Specifically with the Masamoto KS's available at the Burrfection store. Thank you!
Still forged. The first KS i got was about 4 years ago so i can only speak on that - they are the same. I have heard from ONE claiming to have10 year old KSs, that they had more true French sabatier profiles, but i have never heard that from anyone else
Hey Burr. Just subbed to the channel. I need some help. I recently bought a set of Japanese styled Damascus kitchen knives and I was wondering if you could tell me what angle I need to shoot for when sharpening them. I have the Calphalon Katana Series18 Piece set. Thanks!!
Actually i have a Kohetsu Gyuto 240 mm of 140gr, and there is a few other examples of lighter Gyutos in that size (Konosuke HD2, Mazaki Shirogami (white #2 also) only 144)
I need your help ! Between masamoto KS and miyabi 5000MCD. What is your choice ? KS is better cutting ? I have 1 gyutoh 5000MCD . And I want to buy one knife MASAMOTO KS nakiri, usuba or kiritsuke knife. I fear KS to disapointed me . I search the best cutting . I'm french so , Sorry for my english !
the "swedish Steel" used for the stainless knife is most likely sandvik 12c27/19c27/14c28 stainless... they are all very good stainless steels for knives...
I love your videos. You've inspired me to get back in to hand sharpening and I'm very good at it now. The only complaint I have is a simple one... your pronunciation of "Gyuto" as "gYOtoo" It's stupid. I know. But it drives me insane.
its a wa handled knife, its going to be around 30-60 grams lighter then a western handled one, also have you heard about konosuke gs? now thats a light knife
Hi Ryky. Concrats on what you do on your channel and donating your patreon money is very nice indeed. I'm not on Twitter, etc. so I try contacting you this way. I used Shun knives happily for many years and will pass them on to a young chef-to-be. I always prefered that type of handle to the very traditional ones. Now I found some possible replacement: Takamura Uchigumo Hana. They have been sold out for years in all the places I looked and now I would have the chance to buy some - but for a very high price. Do you know these knives and can you give me an advice wheater a 210mm Gyuto is worth $600.- and a Santoku $550.-. 4 years ago prices used to be nearly half that. Are they really so sought after. I enjoy your videos a lot and would very much appreciate your professional oppinion. Many thanks and kind regards. Charles And YES, may everybody reading this and using Takamura Hana knives answer this too, please.
Hi can you review Sunlong knife Sunlong Chef Knife Pro 12 Inch Kitchen Knife-Japanese VG10 Super Steel 67 Layer Damascus-Razor Sharp Blade-Ergonomic Rosewood Handle SL-DK10413R
The Moritaka AS 250mm gyuto from ChefKnivesToGo. A KS profile and grind in Aogami Super steel at 64-65 HRC, and an octagonal handle. Arguably a better performance package than a real KS for only $225. Absolute steal.
Dude! Big mahalo for the shout out and also for the awesome Santoku and strop! I've already put both to good use. As always, thanks for everything you do. Would love to hear more about the katana you picked up while in Seki City. That knife festival looked like a ton of fun!
Aloha!
Yo Ryky, thanks for the shot out man! I knew you sent me that knife from our previous email exchanges and I’ve already been using it on meats, thanks again! I just saw a KS on hocho knife for $4600 yikes! Anyway awesome video.
Im just here because I went to Japan Oct 2019 and bought a masamoto knife from the Toyosu fish market. I watched on as he sharpened it for me, he looked as if he were very particular about that and afterwards sliced thru a newspaper so very sharp 🙌🏽 It cost me around 285 AUD and is absolutely my fav knife, worth every cent.
Found the 240 KS Gyuto available at Hocho-Knife. Looking forward to using and adding to my collection. They sure do take advantage of the scarcity in supply.
Great as always. Off topic question. At what knife hardness should you not use a steel and just use a stone for quick tune up of knife edge?
Thanks for the tip man. I have been looking to see which one should I buy. I found a original ks for $500 but that's the 300mm chef knife. I think that will do the trick
I just arrived in Tokyo. Love your channel. What are 4-5 knives we should try to add in my collection to buy in Japan and where. Like to try what you suggest.
Hey Ricky, like your videos man! I need some advice....I’m looking for my first chef’s knife. Looking to use it mainly for my BBQ’s (meats, veggies). What knife do you suggest for overall use?
The steak knives are awesome! Our old knives were Wüsthof steak knives we got as a wedding present 14 years ago, an I was thinking of upgrading anyway, so the timing was perfect!
There is a specific kamagata usuba sakura that is made in the damascus method that is incredibly beautiful. The pattern only appears in the lower 20% of the blade just above the edge. I would love your review on that knife.
The KS' are cool and all, but that Yaxell Super Gou that you weighed was gorgeous. Looks even better than the photos ive seen.
The Swedish Stainless is from the Udderholm Steel works and a very fine grained stainless. Many makers use it including: Suisin, Sakai Takayuki, and others. It is a very high quality stainless that takes an edge well and holds it for a pretty long time.
Hey Ryky, I would like to ask about masamoto deba knives which is KS2415 and KS2015. What is the difference of purpose for those knife?
Oh my that Masamoto is indeed and incredible knife! I SO want one to go with my white #2 Suisin Yanigaba!!! Are you thinking of selling or raffling them off? I’ve checked around and the only sizes I can find are the 270mm sizes. (240mm is ideal)
Hi. I’ve recently received a ks stainless steel version. And had a couple question I was hoping you could answer cause I’m not totally happy with it.
300mm? That's practically a sword!
There's a 330 version too lol
Nice review! Is there a difference between the current KS 3140 and their previous releases? Stamped vs forged? Specifically with the Masamoto KS's available at the Burrfection store. Thank you!
Still forged. The first KS i got was about 4 years ago so i can only speak on that - they are the same. I have heard from ONE claiming to have10 year old KSs, that they had more true French sabatier profiles, but i have never heard that from anyone else
Hey Burr. Just subbed to the channel. I need some help. I recently bought a set of Japanese styled Damascus kitchen knives and I was wondering if you could tell me what angle I need to shoot for when sharpening them.
I have the Calphalon Katana Series18 Piece set. Thanks!!
I think the steel used in the SW version, could be Sandvik 14C28N, which is a really good knife steel. With a recommended hardness around 55-62hrc.
Who Makes Masamoto KS series Knives? Tsukiji Masamoto or Masamoto sohonten?
How do you get in the running for the giveaways?
Great knife tips from all the videos.
I saw a few on ebay, should I purchase one from there? is there a way to tell if they are real?
The most common swedish steel is 12c27 i think, also found in Mora knives. Its same-ish as AEB-L and not too expensive as its used for razors a lot.
nice
@@Burrfection I found out by now: 19c27 is the "japanese" swedish steel. Based on 12c27 but better and designed for knives.
Actually i have a Kohetsu Gyuto 240 mm of 140gr, and there is a few other examples of lighter Gyutos in that size (Konosuke HD2, Mazaki Shirogami (white #2 also) only 144)
SW looks bigger blade surface area. Its higher?
Maybe anybody knows if it is possible to use this knife also as left handed? Is the blade design only situable for right handed people?
I need your help !
Between masamoto KS and miyabi 5000MCD.
What is your choice ?
KS is better cutting ?
I have 1 gyutoh 5000MCD .
And I want to buy one knife MASAMOTO KS nakiri, usuba or kiritsuke knife.
I fear KS to disapointed me . I search the best cutting .
I'm french so , Sorry for my english !
the "swedish Steel" used for the stainless knife is most likely sandvik 12c27/19c27/14c28 stainless... they are all very good stainless steels for knives...
That knives look beautiful.
SurvivalAustria
I love your videos. You've inspired me to get back in to hand sharpening and I'm very good at it now. The only complaint I have is a simple one... your pronunciation of "Gyuto" as "gYOtoo" It's stupid. I know. But it drives me insane.
its a wa handled knife, its going to be around 30-60 grams lighter then a western handled one, also have you heard about konosuke gs? now thats a light knife
Konosuke are legendary as well
Either I'm crazy or the KS (white steel) is in stock right now at japanesechefknife. Black ferrule only for the 3124.
get before it disappears AGAIN
@@Burrfection Done. Arrives Friday. Cheers and thanks for all the great content.
what?!?! you got one?! NICE! i heard they increased in price to $420....
@@Burrfection Yes. $420. SW was priced comparably. Somehow that made the pill easier to swallow...
haha. well. play with it and see how you like it. best part, you can resell it if you don't like it for what you paid, if not more.....
lol so funny I am looking at both of these right now. Wanted the KS but its like out of stock everywhere. The SW looks the same but different material
Are these forged or stamped? Get the feeling that they are stamped from a rolled plate
Rick where can I find a masamoto ks (white steel) online right now? Btw I love ur videos
burrfections.com/Masamoto-KS or goo.gl/UD3auf
Swedish iron ore has a naturally high Fe content and few impurities, making the resulting steel very pure.
Hi Ryky. Concrats on what you do on your channel and donating your patreon money is very nice indeed. I'm not on Twitter, etc. so I try contacting you this way. I used Shun knives happily for many years and will pass them on to a young chef-to-be. I always prefered that type of handle to the very traditional ones. Now I found some possible replacement: Takamura Uchigumo Hana. They have been sold out for years in all the places I looked and now I would have the chance to buy some - but for a very high price. Do you know these knives and can you give me an advice wheater a 210mm Gyuto is worth $600.- and a Santoku $550.-. 4 years ago prices used to be nearly half that. Are they really so sought after.
I enjoy your videos a lot and would very much appreciate your professional oppinion.
Many thanks and kind regards. Charles
And YES, may everybody reading this and using Takamura Hana knives answer this too, please.
They wanted 3-4x those prices at Masamoto in Asakusa, Tokyo.
I have sakai yusuke laser thin gyuto that has similar profile.
You forgot to link the handle formula!
yup
I think this is the video: ua-cam.com/video/c0nBu046lec/v-deo.html
ua-cam.com/video/c0nBu046lec/v-deo.html
ua-cam.com/video/c0nBu046lec/v-deo.html
Hi can you review Sunlong knife
Sunlong Chef Knife Pro 12 Inch Kitchen Knife-Japanese VG10 Super Steel 67 Layer Damascus-Razor Sharp Blade-Ergonomic Rosewood Handle SL-DK10413R
so its alll about knife again... mmmmmmmmmmmmmm nice to see the winners, love to win some of ur knife
The older KSs have stamped Kanji and the new ones are 'only' marked!
For those who can't find a KS on the market what knife would you recommend in its place?
The Moritaka AS 250mm gyuto from ChefKnivesToGo. A KS profile and grind in Aogami Super steel at 64-65 HRC, and an octagonal handle. Arguably a better performance package than a real KS for only $225. Absolute steal.
1000usd?
How’s possible you paid 260 dollars por the SW that’s not possible