Gyuto • 240 mm • Swedish steel • D-handle of magnolia 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.

Swedish steel

Swedish steel, mainly produced in cities such as Sandviken and Hagfors, is known worldwide for its pure composition and fine structure, which ensures excellent cutting quality and durability. It is hardened to approximately 60-62 HRC, making it comparable in hardness and purity to traditional Japanese white steel (Shirogami), but with the great advantage that Swedish steel is stainless. The perfect combination is created when a Japanese knife maker unleashes his craftsmanship on Swedish steel. This results in knives that are perfectly sharpened and at the same time easy to maintain. Swedish steel is therefore the ideal choice for those looking for a high-quality and user-friendly type of steel.

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.