The KS Effect - The Masamoto KS is an iconic knife that has changed an industry.
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- Опубліковано 10 лис 2022
- The Masamoto KS is the Japanese answer to the French Sabatier. The French knife had a major impact in the culinary world. This legendary corporation got noticed. The ancient Japanese company decided to modify it for Asian cooking. This simple design has transcended time and change the industry. You will see the words "KS style" on different websites for different knives. Different companies have done their best to replicate it in their lineup. We have a few to show you in this video. I'm glad I own one, it really is something to use.
Masamoto KS 240mm Gyuto
burrfectionstore.com/products...
Masamoto KS Series White Steel No.2 Wa Gyuto (210mm to 300mm, 4 sizes)
japanesechefsknife.com/collec...
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Love when you show side by side comparisons in your videos. Super informative to have the visual!
Thank you for that. I appreciate your input because it does help us grow and get better. Sorry it took a minute to get back to you. Thank you for your support!
I hope this channel continues to grow its my favorite kitchen knife and wetstone channel out there. Cheers
Thank you for growing with us inviting us. Your support is everything.
Greg, great video covering the Masamoto as compared to others.
One of my favorite knives. Definitely top five.
Not a dull moment at all! Hanks!!!👊🏼😊
Very interesting, all new information for me.
Love you brother! Thanks for your support. You’re always here and we really do see you and appreciate you.
Finally Greg you got an ashi hamono knife... one of the best performances knife I ever use till today most of the knife I use at work are ashi
Hey buddy, unfortunately, I won't be able to use it until we shoot a video but I am excited.
No dull moments here Amigo
Thank you, my friend!
4:40 the current crop of KS actually looks more like this profile. It has become less aggressive on the tip.
Nice
I learned a lot!
Thanks for checking this out. I appreciate you stopping by the channel. We always welcome. Constructive criticism as well. We do our best to learn and get better.
I do love the KS/Sabatier profile and enjoy my KS imensley. It is light, agile for its size, with a thin grind. I would like to find something similar in Aogami super, but I would like it to be thin/thinned out of the box as I hate thinning knives. Any suggestions?
Obviously, I've got nothing. If it doesn't come that way, then you're gonna have to make it that way. It just takes practice. Buy something cheap to practice!
I just received my new Masamoto KS 270 mm... actually more like 280 mm. Black ferrule. Interestingly the profile of the longer version seems to have an ever so slightly more curved over tip - the profile downhill headed to the tip curves just a bit more than yours and all the other 240 mm versions I have seen. But wow, is it ever a beautiful knife... not the fanciest or the one with the most bells and whistles, but just a good solid mono steel cutter. Stupid sharp after a few passes on a strop. Got a great deal on it on Ebay new from Japan.
Glad to hear it. Very interesting. I'd love to see pictures of yours if you want to send something to me through social media. My links are on the first page.
I have to send you a photo of my NOS pre 1900 yr Sabitier chefs knife.
It's pretty special..
Good video as always
Absolutely! You know how to get in touch with me through my other social media.
Great show Greg.
Thank you sir. I was worried about it being short and I thought everybody was gonna give me a hard time but I appreciate your support and your constructive criticism.
@@nadm You put it out there every week. Anyone who is critical should remember that you have a full time job and take the time to share knife knowledge with us nerds.
My wife is becoming a knife nerd too and watches the show every Friday when I get home after dinner service. She text me asking me if the RD she saw on the today show had a better knife than hers because it had Damascus cladding. Her main blade is a Harukaze Ginsan Nashiji Bunka 165mm from Mark at CKTG.
Made me smile, than I got home and she dropped it and mutilated the tip. Lol
First thing she said was what would Greg do.
So there. Keep doing what you do.
@@larryjohnson3581 wow!!! Thank you 🙏
Same here it took me a year plus and 425 bucks to finally get a masamoto ks. It's beautiful I couldn't get a blond Ferrell but it's ok I still love it.
Yeah, it just, it's just a little different. I'm glad it lived up to my expectations.
My go to Gyuto for doing most of my preps
Yeah, I knew you were a big fan. I saw your video. And you actually cook so that means a lot.
Great video, Greg. Roughly, how old is your Masamoto there?
What is the first when I got so I would say it's three years old because I got it during the Covid lockdown
I’ve got a 270mm Gyuto…it’s wonderful.
Nice!!!!!!!
@@nadm …I feel like it needs a “drivers license” to operate…it’s no toy, that’s for sure.
Couple of years ago people got creazy for KS, the hype was even higher compare to how is now the hype with Jiro, Kato and Konosuke FM. I know there were knife nerds who went in Japan just to buy the KS. Nowdays people said its just another knife, its not a unicorn anymore, i dont now what happen, and its quite easy to find in many dealers, i dont know what happened but I think the new model have changed its metallurgy (worst heattreatment) and many processes are not done by hand anymore that is why the hype is not that high. Other knives which have copied its pofile are takumi ikeda AS, shibata kashima, konosuke togata.
Thank you for your comments in your update! I got mine several years ago. I am not familiar with the newer version.
Ordered 240 White 2! I don't if I should thank you or contact my lawyer to see if I can make a claim for "bad influencer" being a part of my potential finacial ruin.
Thanks buddy. Please let me know how it goes. Some people are saying the updated version is a little different. I'd love to hear back from you on this thread.
@@nadm Hey Gregory... first update: arrived to the UK within 7 days, well packaged. No paperwork in the delivery but thats just a personal thing. I like to keep the originals receipts. I guess the ferrule can just pass as marble but the difficulty of sourcing of ferrule materials was made perfectly clear before purchasing. A nice thin protective laquer applied for storage/shipping that was easily removed. The biggest difference so far that would interest you is the less aggressive tip. I mean it's aggressive enough but also enough of a difference to be able to tell apart from the OG KS at a glance. To be continued.....
Sabatier is a profile, not a brand.
bernalcutlery.com/products/k-sabatier-authentique-8-chef-stainless?_pos=6&_psq=Sabatier&_ss=e&_v=1.0