Kensaki • 255 mm • Molybdenum steel • Magnolia D-handle with a bolster of horn • For right-handed use (due to the D-handle)

What makes Masamoto knives so special? They are light, perfectly balanced and shapened 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 little attention and technique, but those who work with it often don't want anything else.

Molybdenum steel

Molybdenum is added to the steel mixture in Molybdenum steel. This makes the steel stronger and more resistant to wear and rust, without making it difficult to sharpen. This makes it an excellent choice for kitchen knives that are used daily, both in professional kitchens and at home.

With a hardness of around 58 HRC, molybdenum steel is strong enough to stay sharp for a long time, but not so hard that it chip quickly or is difficult to maintain it sharpness. Compared to, for example, White steel or VG-10, it is slightly softer, but therefore somewhat friendlier to use. In practice, this results in knives that cut pleasantly, are easy to maintain, do not rust, do not chip quickly and remain easy to sharpen. A fine and reliable choice for daily use in the kitchen.

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 only came later. Time seems to have stood still in Masamoto's showroom, the company has been in the same place in Tokyo for over 130 years.