Gyuto • 240 mm • White #2 • D-handle of magnolia with bolster of horn • for right-handed use (due to the D-handle)

Please note: this knife is made entirely of carbon steel

What makes Masamoto knives so special? They are light, perfectly balanced and sharpened really thin. This ensures a razor-sharp knife that feels super refined when cutting. Especially with precision work, such as sashimi or fine cutting, 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 Masamoto knife requires a little attention and technique, but those who work with it often don't want anything else.

White steel, also known as Shirogami/White paper/Shiroko steel

Not named after the color of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: #1, #2 & #3, of which #1 has the highest amount of carbon and #3 the lowest. In general, #1 can be made very sharp, but #1 is prone to breakage. While #3 will stay sharp the longest and is tougher. Grade #2 is the most common in white steel. White steel is a very fine type of steel with a low percentage of iron, popular because it is easy to sharpen. In practice, a whetstone can quickly create a very sharp cutting edge. Often used by sushi chefs who want a very sharp knife. White steel rusts very quickly and must be well maintained.

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 allowed 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 came later. It seems as if time has stood still in Masamoto's showroom, the company has been in the same place in Tokyo for more than 130 years.