Masamoto CT Series Gyuto (180mm to 330mm, 7 sizes)

Masamoto CT Series Gyuto knife is a high quality Japanese high carbon steel knife (HRc. 58-59) and come with attractive red sandalwood handles.

Kasumi knives like this takohiki are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen.

Tsukiji Masamoto White Steel 1 Takohiki 300mm (11.8) Kasumi

Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife

Masamoto Sohonten’s CN series sports a blade steel crafted out of stainless steel. Stainless steel knives are largely durable, stain, wear and rust

Masamoto CT Gyuto

Masamoto Professional Finest Carbon Steel Gyuto 180mm

Masamoto Japanese knives

Masamoto CT Series Highest Carbon Steel Santoku Knife

MASAMOTO VG Japanese Chef Knife 7 (180mm) Gyuto

About Masamoto VG The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light. About Masamoto Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866.

Masamoto at Gyuto Chef Knife 7.0 inch Japanese Kitchen Knife, Double-Bevel Stainless Steel, Sharp Blade at 180 mm, Made in Japan

Masamoto-Sohonten From

Masamoto KK Series, Kasumi White Steel No.2

Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 180mm CT5018

Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife

MASAMOTO VG Japanese Chef Knife 7 (180mm) Gyuto

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Masamoto CT Prime High-Carbon Steel Japanese Chef's Gyuto Knife 330mm CT5033