Masamoto KS 240s and 270s Soon
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Masamoto KS 240s and 270s Soon
I was told that these two knives are shipping to me next week. I'll update here before they go live once I get them.
- Kit Craft
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Re: Masamoto KS 240s and 270s Soon
They went pretty fast.Drewski wrote: ↑Fri Mar 15, 2019 11:10 am Very excited to see that they are up!
https://www.chefknivestogo.com/masamotoks.html
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Re: Masamoto KS 240s and 270s Soon
Ya, but not Fujiyama FastKit Craft wrote: ↑Fri Mar 15, 2019 12:14 pmThey went pretty fast.Drewski wrote: ↑Fri Mar 15, 2019 11:10 am Very excited to see that they are up!
https://www.chefknivestogo.com/masamotoks.html
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Re: Masamoto KS 240s and 270s Soon
Yeah they stayed up a lot longer than I was expecting. 15 min or so. Long enough that I talked myself into getting a 270
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Re: Masamoto KS 240s and 270s Soon
Supply has been a little better lately so that's why the demand isn't as pent up as before.
- Kit Craft
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Re: Masamoto KS 240s and 270s Soon
285x53 is what I see listed on a spec sheet on another site. On this site they are listed at 280x55.
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Re: Masamoto KS 240s and 270s Soon
The site's in-stock notification was clutch for me! I was able to snag one of these KS before they sold out! Can't wait to give it a try.
- Jeff B
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Re: Masamoto KS 240s and 270s Soon
My KS is so 2013, maybe I should upgrade....nah....
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Masamoto KS 240s and 270s Soon
They are fabulous sabatier profile blades - used mine as main knives for quite some time. They are now held as collection knives. Still using my ultimatum for the most part - will be the cabbage cutter tomorrow at my second job. Got to make Irish food for several hundred - Rick has a truck for tomorrow so I’ve gotta be at work by 5:30. Just bringing the one knife - no line work for me. I hope those that get the Masamotos appreciate how good those things are - French profile, great Japanese blade
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Re: Masamoto KS 240s and 270s Soon
Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
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Re: Masamoto KS 240s and 270s Soon
raleighcook15 wrote: ↑Sat Mar 16, 2019 10:08 pm Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
But that's the caveat, the KS didn't need to be thinned to be the great knife it is.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Masamoto KS 240s and 270s Soon
Honestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or something else was off. The KS had them all. Good steel, awesome shape, awesome edge profile, distal taper and a very versatile grind that allowed it to be both svelte feeling and provide ample separation at the same time.raleighcook15 wrote: ↑Sat Mar 16, 2019 10:08 pm Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
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Re: Masamoto KS 240s and 270s Soon
Big +1 Matt, very well put.Kalaeb wrote: ↑Sat Mar 16, 2019 11:36 pmHonestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or something else was off. The KS had them all. Good steel, awesome shape, awesome edge profile, distal taper and a very versatile grind that allowed it to be both svelte feeling and provide ample separation at the same time.raleighcook15 wrote: ↑Sat Mar 16, 2019 10:08 pm Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Masamoto KS 240s and 270s Soon
Having Masamoto KS knives, lots of Sabatiers, and a couple Ultimatums, the Ultimatum profile reflects the 50’s Sabatier profile better (slightly longer belly) - I agree that thinning was required to bring the knife into beast category, but it now cuts better than the Masamotos I own, and even with thinning cost less. I think Mark should bring them back - little better grind, same profile, and maybe AS core steel. Would make a great prep knife - there is a reason the sabatier profile is still revered, and a knife that reflects the profile with great steel and a great grind would be my choice for prep work - especially when I have boxes of ingredient sitting in front of meKalaeb wrote: ↑Sat Mar 16, 2019 11:36 pmHonestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or something else was off. The KS had them all. Good steel, awesome shape, awesome edge profile, distal taper and a very versatile grind that allowed it to be both svelte feeling and provide ample separation at the same time.raleighcook15 wrote: ↑Sat Mar 16, 2019 10:08 pm Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
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Re: Masamoto KS 240s and 270s Soon
Here that mark. Lets get these madelsboogy wrote: ↑Sun Mar 17, 2019 8:24 amHaving Masamoto KS knives, lots of Sabatiers, and a couple Ultimatums, the Ultimatum profile reflects the 50’s Sabatier profile better (slightly longer belly) - I agree that thinning was required to bring the knife into beast category, but it now cuts better than the Masamotos I own, and even with thinning cost less. I think Mark should bring them back - little better grind, same profile, and maybe AS core steel. Would make a great prep knife - there is a reason the sabatier profile is still revered, and a knife that reflects the profile with great steel and a great grind would be my choice for prep work - especially when I have boxes of ingredient sitting in front of meKalaeb wrote: ↑Sat Mar 16, 2019 11:36 pmHonestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or something else was off. The KS had them all. Good steel, awesome shape, awesome edge profile, distal taper and a very versatile grind that allowed it to be both svelte feeling and provide ample separation at the same time.raleighcook15 wrote: ↑Sat Mar 16, 2019 10:08 pm Is there anything that actually came close to being similar to this? The matsubara certainly wasn't in my opinion.
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Re: Masamoto KS 240s and 270s Soon
I might be off base about this, but isn't that what intentions are for the Konosuke and Kohetsu togattas are?raleighcook15 wrote: ↑Sun Mar 17, 2019 8:45 amHere that mark. Lets get these madelsboogy wrote: ↑Sun Mar 17, 2019 8:24 amHaving Masamoto KS knives, lots of Sabatiers, and a couple Ultimatums, the Ultimatum profile reflects the 50’s Sabatier profile better (slightly longer belly) - I agree that thinning was required to bring the knife into beast category, but it now cuts better than the Masamotos I own, and even with thinning cost less. I think Mark should bring them back - little better grind, same profile, and maybe AS core steel. Would make a great prep knife - there is a reason the sabatier profile is still revered, and a knife that reflects the profile with great steel and a great grind would be my choice for prep work - especially when I have boxes of ingredient sitting in front of meKalaeb wrote: ↑Sat Mar 16, 2019 11:36 pm
Honestly, no, not really, lots of makers have tried to do similar shapes but usually failed in one of the other categories that made the KS a great knife. Either distal taper, grind or something else was off. The KS had them all. Good steel, awesome shape, awesome edge profile, distal taper and a very versatile grind that allowed it to be both svelte feeling and provide ample separation at the same time.