Quantcast

Masamoto KS 270mm Gyuto

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
You know what it is, you know you've been thinking about buying one.

This guy was bought early October (so quite new), has been used extensively in a pro capacity since, and has been sharpened twice (both times by people much better than myself).

280mm heel to tip, about 52mm tall spine to heel. Additional pictures available on request.

(Right Click for Big)



There's a few scratches near the tip from Masamoto's world renowned initial sharpening (haha), as well as some very light scuffs on the blade face and ferrule from casual pro-kitchen abrasion. The wicked blue patina is included free of charge and the edge still has some bite (though it could use a polish at a higher grit or strop to really sing again).

Retails new for $350, I'll ship this guy to your CONUS address for $260, PayPal only, with international shipping possible at a higher rate.
 

WillC

Senior Member
Joined
Jul 9, 2011
Messages
2,106
Reaction score
1
I'd like this please Sir, Shipping to the uk aint too bad.:D I've been meaning to get myself something nice to use for comparison..... and because I want one......This fits the bill nicely, is it in white 2 btw?
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
Yes, it's White #2. Shoot me a PM and we can talk about shipping to the UK.
 

kalaeb

Banned
Joined
Feb 28, 2011
Messages
2,323
Reaction score
1
Dang! I was just comming back to my office to check my paypal balance to see if I could afford it, but Will beat me to it. Nice snag.
 

WillC

Senior Member
Joined
Jul 9, 2011
Messages
2,106
Reaction score
1
I'm excited, I can't afford any of my own knives:D I'm already thinking of the re-handle though, maybe Buckeye Burl.
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
Aaaand sold, commission sent.

Thanks Will!
 

echerub

Founding Member
Joined
Mar 4, 2011
Messages
1,979
Reaction score
0
Oh thank God... I just saw this and I was going to send a PM if it wasn't already spoken for.
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
I'd rather have a 240 for home use, and while I'd love to keep this one to serve as my primary prep knife at work, I can no longer trust the environment with anything remotely high-quality.
 

Johnny.B.Good

Senior Member
Joined
Aug 5, 2011
Messages
3,166
Reaction score
52
Location
Northern CA
I have a 240 on its way. Can't wait! I Google "Masamoto" daily. ;)

Congrats on the sale. Hope to see a review posted in the review section.
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
...I'd love to keep this one to serve as my primary prep knife at work, I can no longer trust the environment with anything remotely high-quality.
That's sad... What changed?
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
That's sad... What changed?
It's never been a great place for my knives to hang out in the first place (I've told countless horror stories), but the limitless sense of entitlement with which the owner and his owner-children carry themselves has broken the camel's back. On Wednesday one of the children took the Masamoto down from the shelf where I was storing it (despite there being a rack full of house knives within arm's reach), pulled it from it's saya, and used it to cut up an apple and some oranges. He then left it sitting in a puddle of fruit juice, and walked out of the kitchen while I excused myself from the line in the middle of a rush to go reclaim it, wipe it off, and put it away again. Not the worst transgression in the world, but incidents like that are a daily occurrence and I'm just getting tired of trying to keep them from hurting my knives.

Trying to educate them on the proper care of carbon, and the respect with which you handle another man's knife, has been a losing battle. So I'm giving up. Haha.
 

stevenStefano

Senior Member
Joined
May 7, 2011
Messages
1,421
Reaction score
1
I'd love to keep this one to serve as my primary prep knife at work, I can no longer trust the environment with anything remotely high-quality.
I know the feeling. I have a 240 KS and its fine tip is a nightmare in terms of other people knocking it off the bench or sticking the tip into metal pans. The tip on mine has been broken a little about 3 times now due to other people being careless. Another thing. Don't bring a carbon 210 petty into work. It is the perfect size for other people to grab and use, and of course they never wipe it
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
I know the feeling. I have a 240 KS and its fine tip is a nightmare in terms of other people knocking it off the bench or sticking the tip into metal pans. The tip on mine has been broken a little about 3 times now due to other people being careless. Another thing. Don't bring a carbon 210 petty into work. It is the perfect size for other people to grab and use, and of course they never wipe it
Heh. One day I brought my Misono carbon in to work and left it overnight, in it's cardboard saya, stored in the back room, on a shelf fairly out of sight. The next day it was hanging from a mag strip in the kitchen with a few big spots of rust. I was super excited.

:surrendar:
 

K-Fed

Senior Member
Joined
Mar 4, 2011
Messages
761
Reaction score
2
This is precisely why I never leave my knives at work, or in a place where I can't keep an eye on them for that matter. Too many knuckle heads.
 

El Pescador

Engorged Member
Founding Member
Joined
Mar 2, 2011
Messages
2,225
Reaction score
1
Hey, are you working at the Stock Farm? Talked with the chef at Flint Creek Ranch, when I was up there...that place is awesome and truly five star...
 

Vertigo

Senior Member/ Internet Hooligan
Banned
Joined
Mar 1, 2011
Messages
1,085
Reaction score
0
No sir, just a breakfast cook in a greasy spoon. Though we aren't five star, we do consistently win "Best Breakfast" in the annual region-wide competition, and are one of the busiest restaurants in the area.

So that's something I guess. :jumpy:
 

NO ChoP!

Old Head
Joined
Apr 11, 2011
Messages
2,754
Reaction score
602
Location
North Carolina
I have a magnetic knife rack in my kitchen with only my nice knives. No one dare touch them anymore, as I had a camera installed. (only $50 to add to existing system) I can watch from my cell phone!
 

stevenStefano

Senior Member
Joined
May 7, 2011
Messages
1,421
Reaction score
1
Just to sort of reaffirn what I said before, I sharpened and thinned my Hattori last night and it was performing magnificently in work today. I was really happy with it, I had went pretty much a whole day in work without needing to strop it or touch it up at all. So I was very upset when my colleague went to lift his cup of coffee and knocked it onto the floor and the edge is pretty much serrated now :eek2:
 

taketori

New Member
Joined
Nov 25, 2011
Messages
4
Reaction score
0
That is an absolutely spectacular patina. Is there anything particular you did in developing it? I've read that cutting through beef helps with that electric blue, but what was the case with that knife?
 

Justin0505

Senior Member
Joined
Feb 28, 2011
Messages
1,419
Reaction score
0
Also a little bummed that I missed it, but glad that it went to who it did. Hey Will: sign me up for a Willamoto please!
 

WillC

Senior Member
Joined
Jul 9, 2011
Messages
2,106
Reaction score
1
Got this today, hooray. Love it, Gona see how it likes my sigma 13k and chop some stuff on the morrow. Thanks Vertigo, i'm a happy lad.:biggrin:
 
Top