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

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.