Ok, I just ordered one in 210, white. Thanks! Thanksdafox wrote: ↑Wed Jun 20, 2018 8:07 pmThat's the real deal, won't be there long.nakneker wrote: ↑Wed Jun 20, 2018 7:04 pm Speaking of the Masamoto KS. I’ve looked for one many times and never have found one in stock, no surprise. I have found a knife offered by Masamoto that comes in either Swedish Stainless or white, it called a MASAMOTO SHIRO-KO HONGASUMI WA-GYUTOU (Masamoto SK?). It’s looks like a KS as far as profile goes. Does anybody know what the difference is? I almost bought one in a 210 but hesitate just not knowing what is what as far Masamoto knives.
KS clones
-
- Posts: 2359
- Joined: Thu Feb 22, 2018 8:37 am
- Location: Taylor, Az
- Has thanked: 185 times
- Been thanked: 142 times
Re: KS clones
“The goal is to die with memories, not dreams.”
-
- Posts: 2670
- Joined: Thu Jan 26, 2017 8:59 pm
- Has thanked: 24 times
- Been thanked: 432 times
Re: KS clones
Nak: there are many different sabs to avoid, as far as I know the two to seek out above others are the k sab and **** (four star elephant logo). I’m sure there are jewels out there. My dad has a **** 8 inch slicer that is one mean little knife, possibly the easiest sharpening knife I’ve ever put to stones. Great example of what the sab is all about.
Re: KS clones
woo hoo!nakneker wrote: ↑Wed Jun 20, 2018 8:29 pmOk, I just ordered one in 210, white. Thanks! Thanksdafox wrote: ↑Wed Jun 20, 2018 8:07 pmThat's the real deal, won't be there long.nakneker wrote: ↑Wed Jun 20, 2018 7:04 pm Speaking of the Masamoto KS. I’ve looked for one many times and never have found one in stock, no surprise. I have found a knife offered by Masamoto that comes in either Swedish Stainless or white, it called a MASAMOTO SHIRO-KO HONGASUMI WA-GYUTOU (Masamoto SK?). It’s looks like a KS as far as profile goes. Does anybody know what the difference is? I almost bought one in a 210 but hesitate just not knowing what is what as far Masamoto knives.
I really like mine.
- lsboogy
- Posts: 1486
- Joined: Tue Jun 05, 2018 1:23 pm
- Location: Minneapolis
- Has thanked: 41 times
- Been thanked: 132 times
Re: KS clones
My Sabatier knives are old enough and used enough that I could only find hints of where they were made, but I think they are Thiers Issard jobs. All carbon steel, ebony Nogent handles, thin for eauropean knives and they still cut very well. My mom took great care of her knives (had them professionally sharpened and kept a very large steel that I still have). The Nogent handles are kind of Japanese style - not meant to hold as a base. I grew up learning to pinch grip in the 60's - Julia also pinch gripped and I think my mom thought it was cool or something. The handles on good Sabatier stuff are real old school ebony. I love the profile on my ultimatum more than any but my Sabs - no knife feels more like what I grew up with for rocking. But I'm learning about even flatter bellied knives and loving the results - did a rack of lamb and veg for dinner tonight - used my Kohetsu for all prep and serving. The old Sabs are great knives, but the steel requires much more care (strop and steel) - my HAP40 knives just go go go - wipe and put back in saya, repeat.nakneker wrote: ↑Wed Jun 20, 2018 6:30 pmI’ve been tempted to pull one of the old Sabatiers of EBay just to hang in the kitchen, I think they are loaded with personality. Is there a brand that is more desirable among those knives?lsboogy wrote: ↑Tue Jun 19, 2018 11:46 pm Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own two masamoto KS knives and they are close but not the real thing. My ultimatum is a closer profile to the Sabs, and I am going to get it thinned to see if that helps the performance. If you have a better choice for a rocking knife made from decent steel, lemme know. I'd probably buy one on a recommendation - always searching for knives that are fun and work - my lady does not mind when I buy them either - so I just need a slight prodding. I have a bunch of chefs as close friends, and love to work" with them - some have amazing skills - mine are just trying ones, but I'm always game to learn
-
- Posts: 2359
- Joined: Thu Feb 22, 2018 8:37 am
- Location: Taylor, Az
- Has thanked: 185 times
- Been thanked: 142 times
Re: KS clones
Neat. I googled the name and found a site that is still selling Thiers Issard carbon knives that are handmade. It appears they have many old stock knives from France. Browsing the site was interesting, just a bunch of vintage knives mixed with, hand tools, etc. I’ll post a link. This is one of the things that fascinates about knives and in this case cooking knives, the history is part of ownership. This makes wonder about really old Japanese kitchen knives. Obviously it is a huge market right now but it would be neat to know more about old Japanese knives too. Apparently when the market for french kitchen knives declined Thiers Issard bought many of the businesses going out of business. Somebody must of realized there’s a market for vintage knives and went looking. Here’s that link for the Sabatiers.lsboogy wrote: ↑Wed Jun 20, 2018 11:28 pmMy Sabatier knives are old enough and used enough that I could only find hints of where they were made, but I think they are Thiers Issard jobs. All carbon steel, ebony Nogent handles, thin for eauropean knives and they still cut very well. My mom took great care of her knives (had them professionally sharpened and kept a very large steel that I still have). The Nogent handles are kind of Japanese style - not meant to hold as a base. I grew up learning to pinch grip in the 60's - Julia also pinch gripped and I think my mom thought it was cool or something. The handles on good Sabatier stuff are real old school ebony. I love the profile on my ultimatum more than any but my Sabs - no knife feels more like what I grew up with for rocking. But I'm learning about even flatter bellied knives and loving the results - did a rack of lamb and veg for dinner tonight - used my Kohetsu for all prep and serving. The old Sabs are great knives, but the steel requires much more care (strop and steel) - my HAP40 knives just go go go - wipe and put back in saya, repeat.nakneker wrote: ↑Wed Jun 20, 2018 6:30 pmI’ve been tempted to pull one of the old Sabatiers of EBay just to hang in the kitchen, I think they are loaded with personality. Is there a brand that is more desirable among those knives?lsboogy wrote: ↑Tue Jun 19, 2018 11:46 pm Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own two masamoto KS knives and they are close but not the real thing. My ultimatum is a closer profile to the Sabs, and I am going to get it thinned to see if that helps the performance. If you have a better choice for a rocking knife made from decent steel, lemme know. I'd probably buy one on a recommendation - always searching for knives that are fun and work - my lady does not mind when I buy them either - so I just need a slight prodding. I have a bunch of chefs as close friends, and love to work" with them - some have amazing skills - mine are just trying ones, but I'm always game to learn
http://www.thebestthings.com/knives/sabatier_nogent.htm
“The goal is to die with memories, not dreams.”
-
- Posts: 2359
- Joined: Thu Feb 22, 2018 8:37 am
- Location: Taylor, Az
- Has thanked: 185 times
- Been thanked: 142 times
Re: KS clones
Thanks for the reply. I got a quick education on French Sabatiers tonight.jmcnelly85 wrote: ↑Wed Jun 20, 2018 8:37 pm Nak: there are many different sabs to avoid, as far as I know the two to seek out above others are the k sab and **** (four star elephant logo). I’m sure there are jewels out there. My dad has a **** 8 inch slicer that is one mean little knife, possibly the easiest sharpening knife I’ve ever put to stones. Great example of what the sab is all about.
“The goal is to die with memories, not dreams.”
- lsboogy
- Posts: 1486
- Joined: Tue Jun 05, 2018 1:23 pm
- Location: Minneapolis
- Has thanked: 41 times
- Been thanked: 132 times
Re: KS clones
Find some old ones. My sister lived in Geneva for many years (80's - 2004) and bought many Sabatier knives - mostly stainless (elephant) and K-Sabs. I have cooked in her kitchens over the years many times, and her mix is scary - some are really nice knives, most are mid grade, and some won't take an edge at less than 20 degrees. The quality of the stainless knives varies widely, and the few carbon steel knives she has for the most part areno better than a wusthof blade. Only one of her knives has an ebony handle, and that one also has a very good blade. I would stay away from the "pretty" rosewood handled blades - I think Sabatier lost it during the stainless knife craze of the 70's - they made many knives that had grinds that said the maker did not care about things very much, and the steel from many of them is not great.
- lsboogy
- Posts: 1486
- Joined: Tue Jun 05, 2018 1:23 pm
- Location: Minneapolis
- Has thanked: 41 times
- Been thanked: 132 times
Re: KS clones
I own several Masamoto KS blades. Nice knives, but they rarely come out any more. I have things that are more fun to use, and real (old) Sabatiers for memory. I can tell you that the masamoto does not have the same feel as an old Sab.
-
- Posts: 2359
- Joined: Thu Feb 22, 2018 8:37 am
- Location: Taylor, Az
- Has thanked: 185 times
- Been thanked: 142 times
Re: KS clones
I ended up ordering a 10inch (elephant) Sab off of that website. All of the Sabatiers listed are suppose to be old stock found in warehouses. They have a disclaimer that the knives may have some twist and bend to the blade. The knife I recieved looks brand new, carbon steel, straight blade, the only flaw is the handle it slightly twisted. It’s came so so sharp, a 15 minutes session on the stones fixed that, it is very sharp now. It’s a thin blade with slightly more heel height the 240 Masamoto KS. It’s a fun knife with a load of history.
“The goal is to die with memories, not dreams.”
- lsboogy
- Posts: 1486
- Joined: Tue Jun 05, 2018 1:23 pm
- Location: Minneapolis
- Has thanked: 41 times
- Been thanked: 132 times
Re: KS clones
Sounds like what I still use once in a while and what I learned on 45 years ago. Best profile ever on a knife (rocking and push cutting dream) - I wonder why we talk about "KS clones" they are a Sab copy, but even my KS knives miss it a little.