Masamoto KS Gyuto Chef knife Cut Test
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- Опубликовано: 10 сен 2024
- Testing the sharpness of a Masamoto KS out of the box. They are seen as one of the best-performing knives you can buy. They are sharp and beautifully crafted, but how is their edge-holding ability? The rope cut test is something I do for fun, but something that will give people an understanding of how fast knife edges can dull under heavy use.
The top cut test is tough on knives and even tougher on the user.
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Greetings from switzerland!
I am self employed with bonsai, niwaki, japanese gardens and maintaining them as a profession - so i am used to sharpen everything to a ridiculous level.
I discovered your videos last week - subscribed - and currently rewatching every video you have made.
Really inspires me in so many different facettes of my life.
I wish you and your family the best of luck!
Keep the cool stuff coming. Cheers!
I have another watching in Switzerland! awesome!
I'm absolutely thrilled to have found your channel. As a person who loves precision prep cooking, and appreciates traditional Japanese quality knives, I am convinced to find a Masamoto KS. I found a few on Japanese websites for $300+ and am saving now. As much as I would love to own one through a give-away, I know that I don't deserve one. I'm too new to the channel. But, I'm dedicated in learning all I can from you (knife choices, cutting techniques, sharpening techniqes, etc...) with all your vast knowledge. Hopefully I can one day pass on what I learn to another fresh learner.
I like how you play around with "full" and "edit" versions of your new stuff. Kinda makes you RUclips friendly and staying through to old/"hardcore" fans at the same time . Thanks!
What a scientist. Evaluating his methods of experimentation. I love it!
You are right! I looked for one of these for like 2 hours. I happened to chip my chef knife at work and now need a new knife. I’ll find one though. Thanks for sharing and glad I found your channel.
I want to say that months ago I watched a few of your videos and I have learned many things in the way of whetstones and knife gripping while sharpening. I am inspired enough that I had to relearn what I knew, and I am always seeking a better knife and stones for my use. As most knifes are out of my budget but I am content that I have a few low budget knife that I use on a regular basis. Thank you!
The website that I use to buy knives had the Masamoto KS in stock the other day for about an hour before it was out of stock again. I was really tempted to just buy one, that is amazing that the KS can go through all of that.
That right there, is what you are after when you buy any knife.... The amount of cuts you can make before it needs sharpening.
And if you ONLY look at the price, you will get a knife that can do more than double of cuts before needing to sharpen it (and in the long run makes it last more than twice as long). And this knife does not cost double of what the Miyabi Birchwood does. And usually you sharpen the knife to what you are using it for and get a better "sharpness" for probably even longer than this "standard test". Btw Great video! And thanx to Professor X!
Your honesty and humility is inspiring.
hey Chance. just doing my best and keeping it real.
Im a rookie cook, culinary school in the fall! I hope to own one in the future!
I believe that knives of caliber of the Masamoto KS Chef Knife needs to PROVE thar they can respect and use the knife to its full potential. Fine a person who can make the maker proud they made it. 👌
i like it how your genuine ..real talk
I think you are right with wanting the knives to go to knife people or other enthusiasts. As much as I want one, I don't think I'll be capable of using to its full potential and maintaining it. It'll probably just end up sitting on a shelf and never be used.
I think it's absolutely appropriate that you try to get the knives out to knife enthusiasts! I'm not one myself but my husband certainly is. Right now we have a few Henckels, 2 Globals and a Shun. After seeing one of the Globals accidentally dropped and cut into a cast iron pan I use them sparingly. I do look forward to looking though some of your other videos.
Best of luck with reaching 100K!
They are obviously great knives for the kitchen . Thank you for doing this and your other videos , they have been educational for me. I would love a Masamoto KS Gyuto but they are out of my budget . I do a significant amount of cooking , and I Take very good care of
all my Cookware and Utensils , Especially the knives .
Always look forward to your unique input and expertise on knives.
Would've liked to have seen the rope test on the Kramer Carbon by Zwilling.
I enjoy your channel. I'm starting out with the pebble whetstone and practicing sharpening with my cheap knives.
The more expensive knives you feature are gorgeous and works of art. I'm looking forward to getting one someday, but not before I can sharpen well. Best wishes to you!
Great Videos that Have taught me a lot about different knives and sharpening. In my case I do all of the cooking at home, I have purchased a few good Dalstrong knives from your videos and i use a few Kyocera ceramic knives that have served me well for a few years. I would like to see more on shorter maybe 6" Chef's knives. that size to me is better suited for home cooks with limited counter or cutting board space. As far as you selling, auctioning or giving products away, you have costs to produce these videos and there's nothing wrong with selling or auctioning some knives or strops. You may also consider finding some culinary schools that help lower income, veterans or even X cons and donate some equipment to the aspiring chefs that cant afford a really good knife set.
I've been a chef for 12 years now and after many a research session every couple of years that have hither-to yielded no real results, I've finally settled on investing in the K S for lighter and more precise work, and keeping my existing knives for the heavier jobs. Great timing as it's nowhere to be found! I would greatly appreciate the opportunity to purchase one, if a sale/auction is the way you decide to go.
SInce you already have heavier knives, if you can't find a KS, why not go with a konosuke HD2? they're even thinner, being true lasers, but are incredible to use. You will need something heavier for pumpkins and gourds, however.
Could you please give some recommendations for the best left handed chefs knives. I wanted a masamoto but they charge an extra 50% for left handed knives which is crazy.
I wish I have someone like you in Japan, so I can have all the big knives I want. Lucky man...keep sharing and thanks
You have ten beautiful Masamoto KS, my suggestion would be to put two aside for yourself (you can decide if you need both as backups later), four for future competitions (one for each), and sell four off the bat with a slight markup, this will fund the channel. If you sell all the knives, think about whether you want to sell one or two more. If you don’t save them for later requests or competitions. I would for sure buy one to help the channel.
I'd be up for an auction. We're in the middle of a move and one of my goals has been to improve my kitchen and in particular my knife situation. I've talked about an old deba I have that I want to get back into shape and I've used your channel and recommendations and your etsy to build up my stock of sharpening tools. However, everything has been on hold until we get to our new place, but moving day is tomorrow and I've been planning to add a carbon steel knife to my collection now that I'll have the space to take care of it. So please keep us posted.
*.* This Knife is so amazing.
Selling them would be the best Idea to ensure that these knives will end up in good hands.
Question Ricky : What would be the sharpening angle on the Masamoto Gyato ? I don't know if you have done a sharpening on the Masamoto Gyato KS both KS & The Swedish steel one ? If yes would you kindly send us the link as I can't find it in your videos. If not I think many people like me would like to see them also. Thanks mate.
Enjoying the information and entertainment. Just wish I could be one of those knife people you described. Thanks for sharing and God bless.
that was some really relaxing rope cutting lol
also my buffalo strop just came in yesterday! its awesome and im loving it so far
One of the unintended consequences of watching 30 or 40 Burrfection videos, is that I am cooking now more than ever. And that means that I am eating healthier foods than I have ever before. I’m still watching videos I haven’t made it through them all, but I’ll get through them all, I promise you! 😀
Great idea to auction off the knives. It is fair. Thank you for the content of your videos. Recently i found your channel again and im learning quite a bit from you for knife sharpening. I own a mac mh-80 and love my knife. Now im looking for another japanese knife to add for my chefs knife bag for work.
Why is that rope breaking up into dust as you cut it? It looks like really old brittle rope.
Masamoto KS rocks! Congratulations on this very convincing test, and more power on your second year 2018. I can hardly wait for your tests on other Rockwell 62-64 traditional Japanese knives (maybe Takeda, Moritaka?), as well as the auction on your Masamoto KS treasure.
Hey just tuning in! It's cool to hear you being at 40k subs and now at the end of the year ur at 100k! Congrats and also I bought my Mom a Masamoto KS for Xmas! Thanks for the videos reviews and advice! 💯✌️🥂
Where do you recommend I buy the 240mm masamoto ks chefs knofe?
Hey Ricky,
I'm looking to buy a Japanese knife for my uncle , he's a chef but never had a Japanese knife before, I was looking for a Masamoto KS but can't find any anywhere, any suggestions to something similar or even better ?
I'm glad you told us about contacting the professor. I was wondering after seeing the unboxing since you didn't seem to say explicitly "thank you" directly to him in the video, even though it was clear how excited you were (and I think other people picked up on that. But I know you were excited and probably just didn't think about that in the moment. Of course he would see the video). I don't know what the "supra" is. Also, I don't see why you can't have 100,000 super engaged knife people if you tried pushing for more subscribers. I find your videos extremely informative and love the comparisons, but personally I think that it would be nice to see just one video of you cutting actual food. For example, it could be with your new personal KS after resharpening it, and doesn't even need to include you talking (could just be with music), and all different kinds of food.
Love what your doing with your channel man. People need to know the quality of the japanese knife. There really is no comparison when it comes to japanese and western style knives. Keep letting them know man. ✌
Its this one you use, is the one posted on this ads? Please reply, I want to order one. But I don't want to get one and small short like those in McCy store.
Agree with Prof. X, as you enjoy your channel we will do the same, thank you, just received the black buff strop, you sent it to Alexandria, VA, cant wait, thank you again.
How do you know if these are not fake, I mean there must be copies out there if it’s so popular?
because i have one i bought nearly 2 years ago.....
Which knife is best to 200 euro??
What do you think about
Miyabi Gyutoh 6000Mct
Masakage Yuki Gyuto 240mm
Kohetsu HAP40 Western Gyuto 240mm
TAKAMURA Migaki
the 2 are completely different knives aimed at 2 completely different types of cooks. Both are objectively great.
MANY of us own Miyabi Artisans. it's one of the most popular knives in this group.
I have both knives. What questions do you have?
I've enjoyed using knives to prepare ingredients for cooking, I've recently been watching @alexsteele. However, your knowledge of knives is phenomenal, l'm looking at my small collection in a total different way. AWESOME videos taken me a few hours to catch up, but it's brilliant.
Hey ryky
I have one more question
I want to get the ks
Is there still a giveaway for these on your channel or is that amazon link in the describstion you selling them or are the ones with link some u found?
Is that a black maple cutting board your using
Your videos are awesome man! i came across your channel while searching "How to sharpen my knife using stone", and after watching a video or two (DIY plates VS shapton glass whetstones) i had a recommendation for one of your KS videos and am in love with that knife man! it looks so beautiful, i really like your channel so i decided to subscribe, as i am a knife person myself - im still learning, and i have limited resources when it comes to sharpening tools and stones, but i make what I've got work (i think) probably not, but im teaching myself based on what i know already, and what i gather from others. So i wanted to just introduce myself, and say hello! i look forward to participating in future videos of yours, and YES you should give away a few of them! thanks again and keep it up my dude, i see you working! (great quality videos and info)
Nice Video. I juste love and always loved knife for a very long time. I am a sharpening maniac since childhood. Keep up the videos :)
Question: Can you do a scandi grind or some bigger surface grind and show how does the polish looks on some numbers of grit? In which one lies true mirror polish? Ty in advance.
This is making my callus throb... Thinking about the stacks of frozen baguettes I cut for crostini.
Haven't seen you demo a Mac Mighty yet.. probably one of my favorites for a professional kitchen.
good enough to be the one Thomas Keller uses!
MAC is really tight about giving out sample knives, as you said, it's SO well respected by actual working pros, they don't need to.
Hey ryky that is a great idea I would like to purchase one as you are aware yourself cannot buy it anywhere plus it will be well looked after keep up the good work excellent demos
I like the rope cutting challenge. I would move the blade in 1-inch increments on the last three attempts (when the blade starts to cut shallow). There could be imperfections (tough/strong portions) in the rope. Keep the vids coming!
I hope I realistically get a chance to get one of these! Amazing vid
whew... just watching this made my "cutting callus" sore. the one just below the middle knuckle on the inside of my index finger. the one ive developed from the spine of my crappy knife used with pinch grip. :)
i wasnt sure before....but now im pretty certain, that bracelet DOES give you extra cutting strength and stamina. when will those pieces of kit hit the burrfection gear list?
i really appreciate what you mean by empty subscribers. also about the blades finding knife people. i suppose it wouldnt be any waste even if they were put on display in a collection. they are easy on the eyes and clearly trophy level. however, id much rather see them used. sharpened. used..... n maybe even passed to a new generation just as my grandmother's old knife now resides with my older brother. still cutting, if even with a little less mass. :)
i have no doubt that if you just keep doing what you are doin youll get to 100k and beyond. giveaways or no.
with gyuto style knives do you use a honing steel untill its time to sharping like other chef knifes or is it different? honestly do you have a beginners guide to japanese cooking knives?
plenty of great knowledgeavle comments by his viewers.
Honing steels are generally softer than the knife itself so are pretty much useless, but there are honing rods in ceramic.
But if you use a set of stones and a strop.....
Hey ryky, suehiro cerax 1000 or shapton pro 1000? I know you like the feel of the cerax, is the feel worth the time soaking vs the splash and go shapton pro?
i would go cerax 1k. better in every way, but yes, requires soaking. worth it? as long as you plan ahead, yes
Amazing knife.
Have you done this test with a higher Rockwell rating. I have the miyabi 66hrc and it would be interesting to see how different harnesses compare.
Miyabi uses ZDP-189 steel for that. Great stuff!
Several pocket knife enthousiasts have done cut tests with that steel and the edge lasts a long time. One of the better steels around.
How many inches is that knife?
How are Kanesoh knives? I can't find much in way of a review of this manufacturer.
I think an auction is a a pretty good idea. You could also do a giveaway for one knife but in order to be eligible for the giveaway then you must have made a bid on the knife to show your 'good knife intentions'. That would also be a way of getting one to someone that doesn't have a lot of cash to throw at a knife. I don't know, just throwing ideas out there.
DavisOnABike depends on the starting bids, but interesting point. Now consider the point of an auction is to reward the highest risk taker. You essentially suggested that those who risk less actually win more. Because their risk fall to zero, since no capital is exchanged. Sounds unfair to the highest bidder unless you consider “patronage” as a factor. Maybe rephrase it to the top 5 runner-up bidders, that way the competition forces the risk factor of being disqualified for the drawing. Thus creating an environment to drive the sale more.
What is the significance of your right bracelet?
Wow professor x coming through, hell man you should keep them and give maybe a few to family and close friends that would actually get the use out of them. Love your channel tho your so close to 100k I really wanna see a knife made and designed by you though so here's a sub hoping you get there by the end of summer 2018 beginning of fall. Seriously tho you keep the knives and use them in videos and tests and keep at least 3 around to use for yourself and deffenity frame one. Either way you'll be successful and your channel will grow but a knife you design will be your future for large income, my fingers are crossed for your bud you deserve it.
have you thought about speeding up your videos? Like for the part where you are just cutting the rope
Why though? We can skip forward
Ryky have you compared the KS with Masakage Yuki Gyuto 210mm have you used one of these?
they are two different knives for different market.
A Masakage Yuki is a full handmade knife. It is made by a master, but it is very "rustic"/ Also with very limited quantity but pretty easy to find. The masamoto KS is really a super high end production quality knife. They are on opposite ends of the spectrum.
If you have a question, I can answer anything you want about a Yuki.
I have a KK, not a KS. But if you have questions, I can help you
And where can i bid. I hope it will be an international auction as you have many fans down here in Australia. I dont think Amazon will let international bidders bid. I still think you should pay it forward maybe a $5 charity raffle so you do get real knife people and dont get random uninterested persons. While a auction would soot me as i have money and i am a chef so the price would be tax deductible, i still think that would be un fair as you would only price out the every day man.
What would you reckon would be the best way to learn more on knives in general. (Sharpening, blade care, and types of steels etc.)
read the comments on his videos. He has MANY very very knowledgeable viewers.
if you have questions, ask
How did the edge hold up after this test? Did you notice any chipping on the edge? I have heard the Masamoto KS takes a phenomenal edge, has good edge retention and can handle some of the harder ingredients very well considering how thin the edge can get. Just wondering if the edge is also considerably durable?
it's shirogami. I don't find it delicate, but I generally don't loan it out like I do my other knives, but it's easy to work with. aogami is more durable and superAogami is even more durable.
love your videos! learnd alot...i would like to see a video about cutting boards the importance and so forth...
Riky could you make a comparison between the new KS and the old one KS that you have similarities, differences could be very interesting!!!!!
So beautiful!
Any chance you would sell one of your 10 masamoto ks knives? After watching your videos I have been searching endlessly but can't find one available..please help
try japanesecheifknives direct on the web
I really wish to see your channel to grow further. I'm excited to see what your channel has next. I love the knife choices and I'd love to hear about your opinion towards Suisin knives.
Nice vid. I hope your channel makes it to the 100K subscribers soon. It would be interesting to see what type of knife you and proffessor X will create.
How didi you know if the personne realy like knife (for the give away)?
I saved up my money my birthday was this weekend I ordered the Japanese knife online on the 13th was delivered on the 20th unfortunately somebody else wanted it more than I did I spent the last 2 weeks trying to track it down it's nowhere to be found and trying to reach out to them they said case opened but I think I've lost it sure wish I had one
I would love to buy one! Been wanting to get one for a while but they’re nowhere to be found. I’m a knifemaker in Idaho.
What affordable knife set (up to $200); would you recommend to get? I live with a roommate so I don’t want something that requires high maintenance if they mistreat it.
Ps. Keep up the great work! That Masamoto is a monster!!!
Hi there do still have the knife i want one let me know
I counted 320. You were on 73 when you said you would start at 70
@Nevermind Unlike yourself, he actually has a life.
@Nevermind oh god you sound so lame.
@Nevermind lololol nub
Amazing steel and sharpness! Do you think a western style handle would be easier on your hand?
You are getting better at cutting but could improve on the counting.
I am convinced this is a worthy knife. I have a birthday coming up ...
Masamoto KS rules i think it is the best knife in World
Thank you brother! This is what I wanted to see!! 🤘🏿now: where can I get one? 😉😂
Edit: honestly I watched in several pieces cause I hadn’t enough time to see it in one run. I’m not sure about a give away for these special knifes. Because it could hit someone who doesn’t really care about knifes or wouldn’t use it properly or wouldn’t use it at all. On the other hand I could imagine that everyone of us would love to have a new awesome knife for their kitchen work. I think it’s a hard decision
Parcello123 They retail at JCK and Korin. Best of luck buying one before they sell out, cause these go FAST.
Johnny's Lunch thx man i will take a look! 👍🏻
This rope was so dry it literally dissolved. :) Try a 1" diia soft rope next time. :) And what's the big deal with the KS?? Why is it THE knife to own??? Which aren't that hard to find (Dec 23rd/2019)...
Yes. Test cutting angles and bevels. Some believe convex allows for the "easiest" cuts. True?? Does having a secondary bevel affect the cutting ability?
nice demo, it would be nice if you could review Glestain knives. in my opinion they are the most functional knives in a professional kitchen or even at home
If you put some up for auction, I'll certainly try to win one. I also like what you said about empty subscribers. I have a lockpicking channel and I have definitely noticed the difference between casual and enthusiastic subscribers. I actually decided to no run adds because I never wanted to feel "pressure" to gather more subscribers just for its own sake. Anyhow, I'll keep an eye out for your auction. Thanks for all the great info!
I think you are right that your knives should go to real knife people that will look at the KS knife the way you did when you unboxed them 😂 - Auctioning a couple knives would ensure that - Also agree quality of the followers you gain is more important than just empty numbers to ensure they are actually engaged, listening and providing value with their subscriptions also
This is great!
i discover videos later but look forward to seeing whats up!
learning from you i feel inspired well im a fan anyhoot even if u think i am an empty subscriber as u say.
You should count each time You push the cut rope on the cutting board as well! (folding the edge over)
Great test, the edge would probably last a year before needing to be sharpened. I found one about a month ago, but came with several scratches. They are 4 1/2 in. long on one side and 2 in. long on the other. Do you have any idea on how to take them out? This ws a new knife from the Hocho Knife Co. Thanks, any help would be grateful. Sending it back for an exchange would cost me $100 USD. This is not an option. PS, keep up the good work.
You probably already fixed it but you can use sandpaper.
i love it
You have to add three because when you were at 73 you hesitate and wondered if it was 73 or 70 and desided that it was 70. And continued the count from 70, that was wrong, it was 73. So add 3, and the right number of cuts is 320!
First, thanks for your Masamoto KS reviewing video. I watched your video about the ks before and just knew more details from you. But I wish you can do more video about this knive in general kitchen use(cutting vegetables and meats). Secondly, After watching your previous KS video, I’m kind of love it and googled it. Surprisingly, I found one was on sale on Japanese Chefs knives.com yesterday. However it was only the 270mm available, which made me hesitated. After couples hours struggling, I thought I should buy it because it’s limited and Simple japanese style even this knive is a little bit longer for me. But when I check this website again, this knife already was sold. That just made me feel very upset. I lost the opportunity !!!! I noticed you posted the link in amazon, but the price is weight over my budget. So my question is : Can you recommend some knives, which are similar prices range, features, appearance with Masamoto KS ? And if you can make some videos about comparison test, that would be better. Thirdly, Because I missed the KS yesterday, I want to spend that budget into Bob Kramer Damascus, which looks gorgeous. But after watching your video about carbon steel VS Damascus, it makes me hesitated again. Carbon steel version is sharper and more useful than Damascus version. But the appearance of the Damascus is unbeatable. OMG!!!!! Can’t make decision!!! •••••••••••••••••••••••••••From someone just woke up from the dream about knives in the morning!
Did you test any shun knives
Ryky, since this is a test of the knife's edge-holding ability, I don't think anyone would knock you for using a glove!
BTW- at 220, you'd already lost 5 strokes, so you could add at least 5 to your total...
a glove would be MORE likely to cause a blister, not less
Are there any fake masamoto ks out there? I was able to buy one last week on a Japanese site. The only description it has is:
Masamoto Sohonten Japanese Style Kitchen Knife 24cm (Wa Gyuto) shirogami No.2 carbon steel( )
i have NO idea
there may be some counterfeits, it's SO highly desireable, but it is more likely you got sold a Masamoto KK which are EASY to get. the KK is great! I have one!
offering some for sale (auction) or a few giveaways aren't bad, most of the people that are after these knives are probably knife people, I don't imagine someone would go after something they don't know much about, unless its just someone going with the trend, I know like almost everyone else watching your channel (who doesn't already have one) I would like a chance at getting one, Oh here is an idea, since "Professor X" knows Masamoto maybe he can ask them to do a limited production run and give your viewers advanced notice so we can buy them
if you read the comments, there are a lot of people that just want something free.
I'd agree that it would be great if it went to someone who actually knows why and how it is good, and someone that could utilize why it is good, rather than someone who just wants a freebie.
Give a dalstrong or a Kuma to those people
First time come to this kind of channel. I check all your video is all about knife. Surprising you can get 67K subscribers?
I would say what matters with a knife like this is how many shifts in can last in a pro kitchen. It is a white #2 so one should not expect miracles even if the HT would be 'perfect'. The KS used to be a 'normal' monosteel laser-ish gyuto and because of lack of stock it got hyped up to the sky (mostly on KKF). Today it is overpriced IMO. The only unique thing about is is the sleek profile which makes it different from most other Japanese gyutos, but does not make it a better knife, just different. Pointy gyutos look more cool to many western buyers for some reason. Oh and - not every pointy gyuto is necessarily a KS clone.
Are you going to test the carbon Kramer too?