Masamoto

Masamoto stands as one of Japan's most revered knife manufacturers, with a legacy stretching back to the 1860s when founder Minosuke Matsuzawa established the company during the late Edo period. Now operating continuously for over 150 years, this Tokyo-based brand has become synonymous with exceptional quality in professional kitchen cutlery, particularly among the world's most discerning sushi chefs.

The brand's unwavering commitment to traditional Japanese craftsmanship sets it apart in an increasingly mechanized industry. Masamoto specializes in hand-forged blades that exemplify the precision and artistry demanded by professional culinary applications. Their knives are crafted using premium materials, including White Steel No.2 (Shirogami) and Hyper Molybdenum Vanadium steel, each selected for specific performance characteristics that cater to different cutting tasks and maintenance preferences.

What distinguishes Masamoto in the professional culinary world is their particular expertise in sushi chef knives. The brand's yanagiba, deba, and usuba knives have earned legendary status in high-end sushi establishments worldwide, where the razor-sharp edges and exceptional edge retention are essential for the delicate work of slicing raw fish and preparing traditional Japanese cuisine. Masamoto's reputation has been built knife by knife, generation by generation, through their dedication to maintaining traditional forging techniques while meeting the exacting standards of contemporary professional kitchens.

Each Masamoto blade represents a marriage of centuries-old craftsmanship with modern metallurgical understanding. The company's continued success among professional chefs stems from their refusal to compromise on quality or deviate from the hand-forging methods that have defined their work since the 19th century. For culinary professionals seeking authentic Japanese cutlery with proven performance in demanding kitchen environments, Masamoto remains a benchmark of excellence, offering tools that honor both tradition and the practical needs of working chefs.