Masamoto knives have a history of producing quality cutlery for nearly 170 years. They are the leading sushi chef knife maker name in Japan. If you are a professional Sushi Chef, odds are you own a Masamoto knife.
Founded in 1845, they began producing cutlery in a workshop located outside Tokyo. Today, the 7th-generation owner, Misao Hirano, runs his venerable business from within the cityís famed Tsukiji wholesale fish market, where he personally sells his knives to customersóover 80% of them, professional cooks, chefs or butchers. In fact, Tsukiji Masamoto knives are only available in Japan at the Tsukiji shop and through the companyís official website. This Masamoto Honesuki Boning Knife measures 145mm on the blade. This fine knife is a real star when it comes to boning and filleting proteins. The triangular blade and pointed tip enable the user to get into the tightest places and strip meat from bone with a precision no other blade can achieve. It a similar knife to the Torigarasuki/Garasuki. The proprietary VG steel takes and keeps a screaming edge, an edge that is bevelled to a 70/30 ratio. It is fully stainless, so itís very easy to maintain. The VG line is finished with a western style handle made from Duracon. An anti-bacterial material that is strong, light and very durable.
Weight: 6.2 ounces
Blade Length: 155 mm (6")
Overall Length: 275 mm (10.75")
Spine Thickness at Heel: 2.4 mm
Blade Height: 40.1 mm
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