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MASAMOTO Sohonten from 1866 The Soul of Traditional Japanese Craftsmanship Previous page VG Professional Western Knives Visit the Store AT Home Western Knives Visit the Store ZA Damascus Knives Visit the Store Other MASAMOTO Knives Visit the Store Next page
MULTI-PURPOSE 8" EXTRA SHARP CHEFS KNIFE - A traditional multi use chef french knife for cooks. It is called Gyuto (Gyutou) Knife in Japan and the best kitchen knife for cutting the block of the meats and fishes. Ideal for cutting steak, beef, pork, and chicken. Also, It can be used to cut vegetables, so it is a utility knife with just one. Compared to a Santoku knife, it has a large curve from the blade edge to the blade edge, making it suitable for cooking using the blade edge.
AUTHENTIC HIGH GRADE JAPANESE QUALITY PERFECT FOR BOTH YOURSELF AND GIFTS - Made in Tokyo, Japan. MASAMOTO official English instruction is included. High quality products manufactured by craftsmen at kitchen knife manufacturer with more than 150 years of history. The blade with excellent sharpness has a sharp bite into the ingredients and the hard to clog. The well curved cutting edge is ideal for Slicing, Chopping, Rocking motion. Also well made thin blade is useful for Paring and Peeling.
BOLSTER COVERED AND DOUBLE EDGE BLADE - For lifetime use, the bolster part covers the handle and prevents water from entering the handle. The cutting edge is the double bevel. Right-handed or left-handed can be used, but the edge is sharpened for right-handed at a ratio of 70: 30, so if you are a left-handed person, sharpening the back of the blade with a whetstone will make it easier to use.
HEAVY DUTY STAINLESS STEEL & IDEAL WEIGHT HANDLE - Uses high-grade Stain-Resistant Steel (Hyper Molybdenum Vanadium). Rust resistant and easier to maintain than carbon steel knives. The moderately weighted handle is easy to apply the force to cutting objects. [NOTICE] Carbon content is increased to maintain professional sharpness for a long time. Stainless steel does not always rust. After cooking, please wipe the knife perfectly and store it in a dry place.
PRODUCT INFORMATION - Made in Japan / Blade length: 8.2 inches (210 mm) / Blade material: Stainless Steel (Hyper Molybdenum Vanadium) / Handle material: POM (Polyacetal Resin) / Hardness Rockwell C scale (HRC): 58-59
I’ve owned many different Wusthof and Henkel knives for many years and this is now the finest and sharpest knife I’ve ever owned. It’s thin and lightweight but slices with the least effort I’ve ever experienced. I’ll be noting how long before I need to sharpen it. I suspect it will remain sharp with honing for some time.This knife is AMAZING and BEAUTIFUL! It makes life sooo much EASIER! Preparation is done in no time and Now I want to cook more!Pretty obviously I was so disappointed about Masamoto 210mm sushi knife. That’s what It looks after being use a month. Don’t know how it get Rusty and crack on blade. It was only use for sushi sashimi and maki roll cutting..No dislikes, this knife meets every specification and description. My go to knife for all kitchen work. Meets or exceeds expectations. Excellent.I love this knife, fits well into your hand and cuts good. One thing you might want to beware of before purchasing is that it has a compound bevel on the cutting edge. On one side it is sharpened at a 9 degree vertical angle and on the other it is sharpened at 21 degrees. If you sharpen it with standard knife sharpeners which usually sharpen at either 15 or 20 degrees on each side you will be altering the blade's cutting angles. This will still work, but eventually you will lose the compound bevel. The other alternative is to sharpen it by hand on a stone to the correct angles. Also, it could be my imagination, but because of the bevel it seems to cut in a circular motion when using just the tip of the knife. Otherwise, it seems very well make and holds its edge good.We love this knife so much. We've been using a rocking German Henckel knives for more than a decade now and just started using this Japanese-style kitchen knife. It's much slimmer, longer and flatter than the German style, and it's such a joy to use! Instead of rocking to cut the vegetables, you "push" it forward and it slices right through them like butter. Since it's slimmer, it makes it easier to make narrower slices. Cutting vegetables is a total joy now. Love this knife.I've been using this knife for over a year. When I first purchased it became super Sharp but I hit it on a strop for a good 10 minutes and really brought out the blade. In my opinion as a sushi chef and executive chef, you will not find butter knives than Masamoto. I use this as my everyday chef knife from processing salmon two cutting 25 pounds of carrots a day this is my go-to knife. I actually prefer this Masamoto over some of my more expensive Japanese vegetable knives as you can cut lemons and limes without having to stop and worry about the blade turning.This is a amazing price for a name brand knife like this. Beyond “worth” the money. Great first knife for someone wanting a western style Japanese knife.
