Masamoto Sohonten is one of the oldest and most respected knife makers in Japan. They have been making top quality knives since 1866 when Minosuke Matsuzawa started a small forge in Tokyo. What once started modestly has now grown into an icon in the Japanese knife world. Especially among sushi chefs and top chefs, Masamoto is the name when it comes to precision and craftsmanship.

Masamoto is still a family business. The knowledge of knife making has been passed on for six generations, with respect for the old techniques. Everything is still done by hand, nothing is automated or rushed. Each knife is made with care, attention and experience and you feel that immediately when you cut with it.

What makes Masamoto knives so special? They are light, perfectly balanced and ground thin. Really thin! This ensures a razor-sharp knife that feels super refined when cutting. Especially with precision work, such as sashimi or fine cutting work, a Masamoto really comes into its own. They are not robust workhorses, but precision tools for people who like to cook with care and feeling.

A knife from Masamoto requires a bit of attention and technique, but those who work with it often don't want anything else.

Elwin de Veld about Masamoto

It is not easy to knock on Masamoto's door and just place an order. By chance my letter was answered and we were invited to come and make an audience. This family business has existed for more than 150 years. Now with Shodai san, will serve as the 8th generation. It turns out that Masamoto came to Tokyo at the end of the 20th century and was the first knife maker to introduce takohiki into Japanese cuisine. The yanagiba only came later. It seems as if time has stood still in the Masamoto showroom, the company has been in the same place in Tokyo for more than 130 years.