Masamoto sohonten Japanese style

Masamoto-sohonten knives have a history of producing quality cutlery for over 160 years and is the leading sushi chef knife maker name in Japan. If you are a professional Sushi Chef, odds are you own a Masamoto-sohonten knife. For over 160 years Masamoto has been the #1 kitchen knives manufacturer in Japan.

A Message from Masamoto Sohonten’s President:

Greeting

Thank you for your kind support for us, “Masamoto”. The history of “Registered Masamoto” was started by our founder, Tomonosuke.

1862      In order to obtain a mastery of a craft in smithery (Hon-yaki Kaji), Tomonosuke went to Osaka

1866      He came back to Tokyo and began creating kitchen knives in Saitama prefecture.

1874      He became the first seller of Hon-yaki kitchen knives in Kanto district.

1890      The flagship store “Masamoto” was opened in Sumida, Tokyo.

Nowadays, although many people prefer precooked foods, our desire to eat delicious dishes is unvarying as long as people exist.Delicious dishes are created by excellent chefs, with their skills and imagination.Excellent chefs choose excellent cookware.We offer excellent cooking knives of “Registered Masamoto”, which hace been developed for a long period of time. We hope “Masamoto” be your best knife.

Sincerely

Masamoto VI Generation Owner.

Masamoto-Sohonten Gyoku-Haku-ko Kasumi Series ( white carbon steel #2)

The Masamoto’s Gyoku Haku-ko Kasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Hon-gasumi knives, Kasumi knives are more affordable. Kasumi knives are ideal for beginners of Japanese traditional knives.

Masamoto-Sohonten Gyoku-Haku-ko Hon-gasumi series ( white carbon steel #2)

The Masamoto’s Haku-ko Hongasumi Knives are made of a combination of white carbon steel #2 and soft iron steel. All products are handcrafted. White carbon steel enables the sharpest cutting edge for all users. Compared to Kasumi knives, Hongasumio knives need extra forging steps and better skills of craftsmen. Surely, Hongasumi knives are higher quality and are ideal for intermediates and advanced users of Japanese traditional knives.

Masamoto-Sohonten Gyoku-Sei-ko Hongasumi series (blue carbon steel #2)

The Masamoto’s Gyoku-Sei -ko Hongasumi Knives are made of a combination of blue carbon steel #2 and soft iron steel. All products are handcrafted. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Compared to Kasumi knives, Hongasumio knives need extra forging steps and better skills of craftmen. Surely, Hongasumi knives are higher quality and are ideal for intermediates and advanced users of Japanese traditional knives.

Masamoto-Sohonten Gyoku-Sei-ko Layered Hongasumi Series (blue carbon steel #2)

The Masamoto Gyoku-Sei-Ko Layered Hongasumi knives are forged with a combination of blue carbon steel #2 and soft iron steel, which creates beautiful layers of mottled pattern. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Hongasumi knives are ideal for intermediates and advanced users of Japanese traditional knives.