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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 city’s famed Tsukiji wholesale fish market, where he personally sells his knives to customers—over 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 company’s 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 the meat from the 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 beveled to a 70/30 ratio. It is fully stainless, so it’s 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: 6.1 oz/ 172g
Blade Length: 153 mm
Overall Length: 265 mm
Spine Thickness at Heel: 2.4 mm
Blade Height at Heel: 40.6 mm
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 city’s famed Tsukiji wholesale fish market, where he personally sells his knives to customers—over 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 company’s 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 the meat from the 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 beveled to a 70/30 ratio. It is fully stainless, so it’s 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.
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