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masamoto ks--just a project knife nowadays?
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  1. #1

    masamoto ks--just a project knife nowadays?

    Having recently purchased a 240 KS for the first time I think my expectations may have been a bit high. Fit and finish is acceptable on the blade--some easing but nothing smoothed, which is cool. Handle has a horn that is slightly larger than the ho wood; that said, the horn is blond with a beautiful dark stripe.



    My bigger complaint is the thickness behind the edge. When I first used the knife--tested on veggies and protein it seemed to me that it lacked a good degree of sharpness. The release was pretty good so I figured a quick sharpening session would take care of things. So to prepare for sharpening I finally gave the geometry a good inspection and found that I am going to have to do quite a bit of thinning to get this knife to perform halfway decent. The original edge wasn't as bad as I had expected though there certainly wasn't any fear of cutting myself with the 3 finger test. Again, the problem wound up being the thickness behind the edge.

    I figure I will allow some time this week to work on this, but just curious if others have had the same type experiences with this knife or if I just happened to get a thick bugger. It is definitely not as bad as some knives I've seen posted here (fanatic, etc...) but it is not a pure cutter out of the box.

    I am not sure if I've been spoiled by the knives I've been buying from Jon or Maxim and this is more of a norm or if again I just wound up with a bad apple? Have the folks here who love their KS's had to all go through this initially? I kind of like the idea of having to work a bit to make the knife cut to my preference, but the last few nice knives I've bought have been much better out of the box.



    For comparison a Shig that had a similar thickness through the blade but much better behind the edge imo.





    All that said, I get why people say it has the perfect profile--not saying it does, but it sure is nice.
    one man gathers what another man spills...

  2. #2
    Senior Member turbochef422's Avatar
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    I've had a couple actually and the first one was an old one that when new it was pretty thin behing the edge and f&f was good then I got one recently while moving the older one to house duty and the new ones fit and finish wasn't as good and it was a porker behing the edge that needed thinning before making a cut. But then again maybe I'm spoiled too and they were the same only I realized more after having better knives.

  3. #3
    You are not alone in your experience with the KS. I would be hesitant to purchase one new any time soon; the finish and geometry are proving to be quite inconsistent and lackluster. Glad I got mine three years ago. The last two I handled, purchased by coworkers on my recommendation, were both incredibly poor by comparison and left me making apologies.

    The popularity of the profile has spawned a number of clones, and at this point I'd check one of them out before buying another KS.

  4. #4
    Senior Member brainsausage's Avatar
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    I keep hearing this more and more often. Sucks, cuz these were a benchmark for a hot minute. Appears they're trying to keep up with supply rather than maintaining some type of standard. Seems to happen all too often across many fields, unfortunately...
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  5. #5
    Senior Member brainsausage's Avatar
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    Sorry that you came up on the wrong side of a good thing:/
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #6
    Quote Originally Posted by brainsausage View Post
    Sorry that you came up on the wrong side of a good thing:/
    I'm not so much bummed as curious. I got a good deal by snagging this off Rakuten so I kind of feel like maybe I should have to put a little work in; I may not have the same attitude had I paid retail or close.

    It would suck to be new to J-knives though, buy one and kind of say meh to the whole deal without trying something else or fixing it. Definitely sounds as if this is a more recent phenomenon with these, kind of sucks.
    one man gathers what another man spills...

  7. #7
    Senior Member labor of love's Avatar
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    im pretty sure most masamoto ks are going to be thick behind the edge ootb. their geometry is interesting though. if you can preserve the factory geometry while thinning it the food release should be pretty nice. yeah, ultimately they are project knives though. and considering how crowded the market is in the 300-400 dollar range, its really hard for me to pull the trigger on one. plus the fact that theyre not very tall knives to begin with so their lifespan is kinda short, if you sharpen often. ofcourse the awesome rakuten prices can make the knife worthwhile i guess.

  8. #8
    Senior Member brainsausage's Avatar
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    Half of the reason I didn't jump on that rakuten sale- it seemed a little too good to be true. These might have been from a extremely less than savory batch. Still doesn't explain some of the F/F issues that seem to be popping up lately.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  9. #9
    Is not it quite expensive for a "project" knife? 0_o

  10. #10
    Quote Originally Posted by labor of love View Post
    if you can preserve the factory geometry while thinning it the food release should be pretty nice.
    Agreed, the food release is pretty good initially so that will be the goal.


    Quote Originally Posted by brainsausage View Post
    Half of the reason I didn't jump on that rakuten sale- it seemed a little too good to be true. These might have been from a extremely less than savory batch. Still doesn't explain some of the F/F issues that seem to be popping up lately.
    Not sure though I did notice that they popped up at exactly the same time that JCK got them back in stock. That said, it wouldn't surpise me if they were a 'lower grade', but I'm cool with saving $100 bucks and doing some work myself. Again, I'd have really been bummed had I paid more and received the same blade. I figure I'm already going to wind up rehandling and I think that would've been he case either way--the D-handle is fine, but seems to be made for a smaller knife than a 240 gyuto.


    Quote Originally Posted by Ruso View Post
    Is not it quite expensive for a "project" knife? 0_o
    I don't think so, I paid ~225 with shipping which is quite a bit less than I've paid for any other knife recently. Those knives have all cost more butl been much more badass out of box. My impression initially was that the better knives may need more work to customize but my experience has been different. I know with some tools the final edge is really left up to the user so not much work goes into it, I think that with knives the makers realize that the buyer's expectations are somewhat different.
    one man gathers what another man spills...

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