Masamoto Knives (正本総本店)
Masamoto Sohonten is Japan’s No.1 sushi knife maker, trusted by professionals for over 150 years of unmatched sharpness and craftsmanship. Masamoto isn’t just a knife brand. It’s five generations of Japanese blacksmithing — fire, steel, and purpose, forged into every blade.
The History of Masamoto (Since 1866)
In 1866, a young blacksmith named Minosuke Matsuzawa set out across Japan. He studied in every knife-making village he could find, learning from masters of the craft.
"Since I have decided to devote my life to kitchen knife making, I want to create the best knives possible so that the Masamoto name will be remembered for generations to come." — Minosuke Matsuzawa, founder of Masamoto Sohonten
That promise has been kept — for over 150 years.
Today, Masahiro Hirano, fifth-generation president, still inspects every knife by hand. Tradition isn't just remembered — it's lived.
Types of Masamoto Knives
- Gyuto (Chef’s Knife): Multipurpose: meat, fish, vegetables. Thin, fast, and incredibly sharp.
- Deba (Butchering Knife): Heavy and sturdy. Ideal for breaking down whole fish.
- Yanagiba (Sashimi Knife): Long, single-edged blade. Smooth, clean cuts — perfect for sashimi.
All blades are hand-forged from high-carbon steel or Swedish stainless steel, with edges honed to surgical sharpness.
Why Chefs Choose Masamoto
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Legendary performance & sharpness
Masamoto uses premium high-carbon and Swedish steels—chefs call them “hands‑down the sharpest knife I own,” with exceptional edge retention. -
Lightweight yet nimble design
Balanced and agile, Masamoto gyutos weigh ~6.5 oz with slim, ergonomic wa-style handles—perfect for precision tasks. -
Trusted by professionals
Revered in Japan as the top sushi-chef knife brand, Masamoto is considered “Highest‑Integrity Professional Chef Knife Brand”. -
Custom grind & blade profile
Their KS series features a chef- and French-profile hybrid revered for its unique grind and versatile blade shape that chefs love.
“When I hold a Masamoto knife, I feel connected — to the blade, to the food, to the craft.” — Chef Aki Tanaka, Tokyo