Masamoto ks wa gyuto clones

Discussion in 'Kitchen Knife Knowledge' started by Slk707, Jan 23, 2018.

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  1. Jan 23, 2018 #1

    Slk707

    Slk707

    Slk707

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    Hello everyone I'm looking for a clone or a knife with a similar profile I like the large flat area on the ks?
     
  2. Jan 23, 2018 #2

    HRC_64

    HRC_64

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  3. Jan 23, 2018 #3

    Slk707

    Slk707

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    Thank you
     
  4. Jan 23, 2018 #4

    panda

    panda

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    why dont you wait for a real KS to show up in the classifieds? i guarantee you you'll see one soon.
     
  5. Apr 5, 2018 #5

    emiliano

    emiliano

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  6. Apr 5, 2018 #6

    GorillaGrunt

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    KS is an excellent, elegant knife. FWIW, just one guy’s opinion, I bought several profile clones; all are significantly different from the KS in some way (wide bevel, heavy workhorse, laser). Then I got a KS and didn’t like it as much as any of the others - it just didn’t suit me.
     
  7. Apr 8, 2018 #7

    K813zra

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    I like my KS, a lot, but I am not a fan of the clones that I have used. I came to learn that while I like the profile it is the whole package that makes the KS. :) Anyway, I agree that the clones are missing what makes the KS a KS. Most are still nice knives though.
     
  8. Apr 8, 2018 #8

    Jovidah

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    The pricetag and ability to resell them in 2 hours with a profit? ;)
     
  9. Apr 11, 2018 #9

    K813zra

    K813zra

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    Hah, maybe but I am not selling mine. It became my most used knife very quickly.
     
  10. Apr 11, 2018 #10

    Chicagohawkie

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    Clones, clones and more clones! Except some of the clones aren’t even close to being clones. Make any sense?
     
  11. Apr 11, 2018 #11

    chinacats

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    Clone should be a genetic duplicate? Am I missing something?
     
  12. Apr 11, 2018 #12

    Chicagohawkie

    Chicagohawkie

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    Indeed. One would have to speak with the clone king to find out why some came out with a 23rd chromosome.
     
  13. Apr 12, 2018 #13

    emiliano

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    [​IMG]

    [​IMG]

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    [​IMG]

    This knife is awesome! I recommend you buy the KS instead of a clone. Cooking right now is a joy, but I am at a different place in life as a Chef that I don't need to be cutting though tremendous amount of prep, more so just a few technical items that I work on. I love my Shibata Kotetsu and Takeda, but I needed something stiffer and I only use my Shirogami Takobiki for fine slicing. Everyone I asked would always recommend something other than the KS, but I am glad I made the purchase.

    One thing I can say is that I am not too sure if I would like to use this knife as a workhorse. I can definitely imagine how it would be harder to rock this knife as a prep or line cook at any establishment with decent volume. I also wouldn't recommend this knife if you are still developing your sharpening abilities on whetstones, you will have to sharpen this knife more often than most.

    On a side note, I wish the kanji were stamped deeper like most Masamoto knives. Also, my Takobiki is 270mm and you can see how much longer the supposedly 270mm KS is.
     

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