• If you have bought, sold or gained information from our Classifieds, please donate to Kitchen Knife Forums and give back.

    You can become a Supporting Member which comes with a decal or just click here to donate.

WTT: Masamoto SW3124 stainless 240mm for thin stainless or semi 270mm wa-gyuto (Konosuke, Yusuke)

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

bkdc

Senior Member
Joined
Jun 22, 2012
Messages
621
Reaction score
15
I'd like to trade my Masamoto SW3124 240mm Swedish stainless wa-gyuto for any of the following or similar in good condition. I don't care if it has scratches as long as it hasn't been ground down significantly. I prefer a thinner blade.

Konosuke HD2/HH 270mm wa-gyuto
Sakai Yusuke 270mm stainless wa-gyuto
Gesshin Ginga 270mm wa-gyuto

The Masamoto is almost new and barely used, less than a month old. It's 250mm on the cutting edge. It has a 'marble' more of a tan-blonde ferrule with the standard ho-wood right-handed D-shaped handle.

I'm also willing to sell the Masamoto for $240 shipped within the USA (so I can just buy a Yusuke). It really is indistinguishable from brand spanking new.
 


Just an update - this was purchased from Koki at JCK for way more than I'm asking for it. :) It measures 250mm on the edge. I'm also willing to swap for a Konosuke HD or HH 240mm kiritsuke.
 
SOLD. I just prefer the thinner spine and blade of the Sakai Yusuke/Konosuke/Gesshin Ginga type.
 
I got the 270 Sakai yusuke in white #2 extra thin. It measures more like 260 on the blade. I prefer it for most tasks over my masa KS. I just wish the kanji were more traditional; but I love the performance. The Sakai white steel is somehow much less reactive than others whites I have used.
 
I got the 270 Sakai yusuke in white #2 extra thin. It measures more like 260 on the blade. I prefer it for most tasks over my masa KS. I just wish the kanji were more traditional; but I love the performance. The Sakai white steel is somehow much less reactive than others whites I have used.
it probably has a coating of acetone on the blade still. my yusuke white steel did, atleast. i thought the same thing, wheres the reactivity?
 
The coating is usually lacquer. You get it off with acetone.
 
Back
Top