Masamoto Knives - Japanese Chef, Gyuto, and Santoku Knives

Masamoto AT Gyuto Chef Knife

Forged from molybdenum vanadium stainless steel, this gyuto balances sharpness, durability, and ease of maintenance, making it an accessible entry point into authentic Japanese knives. The full tang construction with stainless steel bolster and pakkawood handle provides long-lasting durability and a comfortable, secure grip. At HRC 57, the blade is sharp enough for everyday use and easy to maintain with regular honing. The curved edge supports rock chopping and versatile cutting techniques across meat, fish, and vegetables.

Masamoto AT Japanese Chef Knife

Built with molybdenum vanadium stainless steel, this gyuto delivers sharpness and ease of maintenance in a well-balanced package suitable for both home cooks and professionals. The full tang construction with stainless steel bolster and pakkawood handle provides long-lasting durability and a comfortable, secure grip. At HRC 57, the blade is sharp enough for everyday use and easy to maintain with regular honing. The curved edge supports rock chopping and versatile cutting techniques across meat, fish, and vegetables.

Masamoto AT Gyuto Chef's Knife

Forged from molybdenum vanadium stainless steel, this gyuto balances sharpness, durability, and ease of maintenance, making it a reliable choice for serious home cooks and professionals. The full tang construction with stainless steel bolster and pakkawood handle provides long-lasting durability and a comfortable, secure grip. At HRC 57, the blade is sharp enough for demanding tasks and easy to maintain with regular honing. The curved edge supports rock chopping and versatile cutting techniques across meat, fish, and vegetables.

Masamoto FH Santoku Kitchen Knife

Built with powdered high-speed steel through advanced powder metallurgy, this santoku delivers exceptional sharpness and durability in a rust-resistant package that's favored by Japanese chefs who usually prefer carbon steel. The blade's double-bevel design handles meat, fish, and vegetables with equal skill, making it one of the most essential knives in Japanese kitchens. The lightweight D-shaped magnolia handle with water buffalo horn ferrule offers a secure, comfortable grip for extended prep work. At HRC 62-64, this knife represents the next generation of stainless steel for serious knife users and professional chefs.

Masamoto FS Nakiri Vegetable Knife

Built with powdered stainless steel through advanced powder metallurgy, this nakiri delivers an incredibly sharp edge and outstanding wear resistance. The rectangular blade and flat edge excel at chopping leafy greens and root vegetables, while the broad surface makes scooping and transferring ingredients effortless. Its double-bevel design works for both right- and left-handed cooks, paired with a lightweight oval-shaped magnolia handle and water buffalo horn ferrule that keep your hand comfortable through extended prep work. Backed by over 150 years of Masamoto craftsmanship, this knife brings professional-level performance to your kitchen.

Masamoto KS Kamagata Usuba Knife

Handcrafted from Yasuki White Steel #2 and finished with HONBAZUKE sharpening, this kamagata usuba is ready to slice vegetables and fruits with exceptional precision straight out of the box. The single-bevel thin blade minimizes discoloration and flavor changes caused by oxidation, and it's ideal for performing the Katsuramuki technique favored by Japanese chefs. Handmade through every stage by Masamoto's skilled artisans, this knife embodies the highest level of Japanese carbon steel craftsmanship. The traditional D-shaped magnolia handle with water buffalo horn ferrule offers a lightweight, secure grip favored by professional chefs.

Masamoto KS Yanagiba Sushi Knife

Forged from Yasuki White Steel #2 and finished with Masamoto's HONBAZUKE sharpening, this yanagiba arrives razor-sharp and ready for slicing sashimi and sushi-grade fish. The single-bevel blade and acute edge angle allow you to cut boneless fillets in one smooth drawing motion, keeping the fish fresh and the cut clean. Handcrafted through every stage—forging, sharpening, polishing, and finishing—this knife represents the pinnacle of Japanese carbon steel craftsmanship. The traditional D-shaped magnolia handle with water buffalo horn ferrule offers a secure, lightweight grip favored by professional sushi chefs.

Masamoto KS Yanagiba Sashimi Knife

Handmade from Yasuki White Steel #2 and finished with HONBAZUKE sharpening, this yanagiba is razor-sharp out of the box and designed for slicing sashimi and sushi-grade fish with precision. The single-bevel blade and acute edge angle allow you to cut boneless fillets in one smooth drawing motion, preserving the texture and flavor of the fish. Crafted through every stage by Masamoto's skilled artisans, this knife represents the pinnacle of Japanese carbon steel craftsmanship. The traditional D-shaped magnolia handle with water buffalo horn ferrule offers a lightweight, secure grip favored by professional sushi chefs.

Masamoto KS Kiritsuke Yanagiba Knife

Crafted from Yasuki White Steel #2 and finished with HONBAZUKE sharpening by Masamoto's skilled artisans, this kiritsuke yanagiba is ready to slice sashimi and sushi-grade fish straight out of the box. The single-bevel blade and acute edge angle deliver effortless, clean cuts that preserve the texture and flavor of the fish. Handmade through every stage—forging, sharpening, polishing, and finishing—this knife embodies the highest level of Japanese carbon steel craftsmanship. The lightweight D-shaped magnolia handle with water buffalo horn ferrule offers a secure, comfortable grip favored by professional sushi chefs.

Masamoto ZA Damascus Santoku Knife

Masamoto VG Petty Utility Knife

This petty knife uses hyper molybdenum vanadium stainless steel to deliver razor-sharp performance, excellent edge retention, and ease of sharpening in a nimble, versatile package. The short, thin blade excels at peeling, slicing, and shaping fruits and vegetables, and the curved edge supports delicate cutting techniques. The full tang construction with stainless steel bolster and Duracon POM handle provides long-lasting durability and a comfortable, secure grip. At HRC 58-59, the blade holds a sharp edge longer than standard stainless steel and responds well to maintenance.

Masamoto AT Petty Knife

This petty knife uses molybdenum vanadium stainless steel to deliver sharpness and ease of maintenance in a nimble, versatile package ideal for detailed work. The short, thin blade excels at peeling, slicing, and shaping fruits and vegetables, and the curved edge supports delicate cutting techniques. The full tang construction with stainless steel bolster and pakkawood handle provides durability and a comfortable, secure grip. At HRC 57, the blade is sharp enough for precision tasks and easy to maintain with regular honing.

Masamoto VG Santoku Knife

Forged from hyper molybdenum vanadium stainless steel, this santoku delivers razor-sharp performance, excellent edge retention, and ease of sharpening in a versatile, all-purpose package. The blade's curved edge and double-bevel design handle meat, fish, and vegetables with equal skill, making it one of the most essential knives in Japanese kitchens. The full tang construction with stainless steel bolster and Duracon POM handle provides long-lasting durability and a comfortable, secure grip. At HRC 58-59, the blade holds a sharp edge longer than standard stainless steel and responds well to maintenance.

Masamoto AT Santoku Bunka Knife

Forged from molybdenum vanadium stainless steel, this santoku balances sharpness, durability, and ease of maintenance in a versatile, all-purpose package. The blade's double-bevel design handles meat, fish, and vegetables with equal skill, making it one of the most essential knives in Japanese kitchens. The full tang construction with stainless steel bolster and pakkawood handle provides long-lasting durability and a comfortable, secure grip. At HRC 57, the blade is sharp enough for everyday use and easy to maintain with regular honing.

Masamoto FS Santoku Kitchen Knife

Built with powdered stainless steel through advanced powder metallurgy, this santoku delivers an incredibly sharp edge and outstanding wear resistance in a versatile, all-purpose package. The blade's double-bevel design handles meat, fish, and vegetables with equal skill, making it one of the most commonly used knives in Japanese kitchens. The lightweight D-shaped magnolia handle with water buffalo horn ferrule offers a secure, comfortable grip for extended prep work. Backed by over 150 years of Masamoto craftsmanship, this knife brings professional-level performance to your kitchen.