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@Nemo thanks for the explanation. I think that makes sense. It just sounds like a clad knife is more complex to craft, whereas a stamped monosteel knife seems easier in comparison. Makes me wonder why they are priced in the same range, that's all. @Eloh that's interesting! I've never thought...

They are, actually. I called Masamoto Sohonten in Tokyo directly and have a friend in Tokyo that can confirm the KS3124 is in stock.

@panda I’m in the market for a gyuto and want to know what I’m getting for my money.

That's interesting, and you're right. Page 8 of the Masamoto catalog shows both of he KS2924 and the KS3124 listed under the Hongasumi White Paper #2 (Hongasumi Gyokuhakukou) section (hence both have the KS prefix). But the catalog clearly states that the 2924 is a San-Mai construction, whereas...

Hi, I'm new to the forum, so please excuse me if I accidentally post into he wrong section. Masamoto Sohonten's official website catalogue shows that the KS series represents hongasumi knives made with white paper steel #2. On the other hand, most users on this forum refer to the KS Gyuto as...

I stumbled across this forum by accident. I have limited experience with knives. My first knives were a set of Zwilling Pros, which I still use today. A few years ago, I also received a Shun Premier 10" chef knife as a gift, which was my first Japanese knife (and has become my primary knife)...