Masamoto Knives – Precision for Every Cut
Crafted with centuries of Japanese expertise, Masamoto knives deliver exceptional sharpness, durability, and balance for both professional chefs and home cooks.
Series
High-quality Japanese knives for every kitchen
AT Series
Built for durability with precision engineering and corrosion resistance.
VG Series
High-carbon stainless steel ensures sharpness and long-lasting performance.
CT Series
Carbon steel blades with a protective coating to prevent rust formation.
HC Series
Virgin high-carbon steel offers exceptional edge retention and sharpness.
ZA Series
ZA-18 steel provides outstanding cutting ability and corrosion resistance.
FH Series
High hardness and durability make these knives ideal for precision work.
KS Series
Hand-forged white steel ensures extreme sharpness and a refined finish.
SW Series
Swedish stainless steel delivers superior cutting performance and longevity.
Best Selling Knives
Top picks from Masamoto’s finest knives
VG Sujihiki Slicing Knife 9.5″
Professional Japanese slicer with a super sharp stainless steel blade and full tang POM handle.
Sujihiki Knife Sheath 9.5″
Protective wooden sheath, made from Japanese natural magnolia wood.
AT Japanese Gyuto Knife 8.2″
Sharp and versatile chef’s knife with a stainless steel blade and durable Pakkawood handle.
HC Japanese Gyuto Knife 8.2″
Professional chef’s knife featuring an ultra-sharp carbon steel blade and a full tang Pakkawood handle.
Chef Knife Sheath 8.2″
Protective wooden sheath for 8.2″ chef knives, crafted from Japanese natural magnolia wood.
ZA Japanese Nakiri Knife 6
Professional vegetable knife with a 69-layer Damascus stainless steel blade and a mahogany Pakkawood handle.
About Masamoto
Masamoto Sohonten, established towards the end of the Edo period by Minosuke Matsuzawa, has a rich history of over 150 years in crafting high-quality knives. As a symbol of traditional Japanese craftsmanship, Masamoto knives are renowned for their precision, sharpness, and durability. Over six generations, the brand has maintained a commitment to excellence, making it the preferred choice for professional chefs, especially sushi chefs.
Each knife is crafted with meticulous attention to detail, using high-grade materials like carbon steel and Hyper Molybdenum Vanadium stainless steel. The brand’s dedication to quality has earned it numerous awards and a reputation for producing knives that offer superior performance and long-lasting sharpness. Masamoto’s range includes both traditional Japanese and Western-style knives, catering to various culinary needs.
Whether for professional use or for home kitchens, Masamoto knives represent the pinnacle of Japanese knife-making, blending tradition with modern techniques to deliver exceptional tools for any chef
F.A.Q.
Masamoto stands out due to five generations of craftsmen preserving forging techniques dating back to the Edo period. Unlike many modern manufacturers, Masamoto hand-forges knives in its HC and VG series, ensuring exceptional steel density (HRc 61-62). For example, VG-10 models offer an ideal balance between sharpness (thanks to a high-carbon core) and corrosion resistance, which is rare in knives of similar price categories. The blades are complemented by ergonomic pakkawood handles that resist water damage.
While 70% of Masamoto customers are professionals, the VG series is perfect for home use. For instance, the VG Gyuto 210mm weighs just 180g, making vegetable slicing effortless. However, carbon steel versions require extra care, so beginners may prefer the VG series or Tojiro DP, which are more forgiving in terms of maintenance.
Sharpening frequency depends on usage. In professional kitchens, knives need sharpening every 2–3 months, while home users can sharpen them once or twice a year. The HC series, with its HRc 62 hardness, holds an edge longer but requires advanced sharpening skills. Many users use leather strops to maintain the edge between full sharpenings.
Unmatched Sharpness and Craftsmanship
KS Japanese Usuba Knife 7″
The Masamoto Sohonten Professional Usuba Knife is designed for precise vegetable and fruit cutting. Its single-bevel thin blade delivers clean cuts while reducing discoloration. Crafted from Masamoto’s Gyokuhaku-ko “Shirogami White Steel #2,” it offers outstanding sharpness and durability. The traditional D-shaped wooden handle with a water buffalo horn ferrule provides a secure, comfortable grip, making it a top choice for professional sushi chefs.
– Blade Material: Shirogami White Steel #2
– Handle: Magnolia wood with water buffalo horn ferrule
– Made in Japan