Masamoto Sohonten, one of the best Japanese chef knives in the world.

From high-level hardening for sustained use,
tempering for toughness and polishing for ease of sharpening,
every choice is made to deliver a sharpened blade.

Japanese Knives

Honyaki Gyokusei Steel Yanagiba Sashimi Knife

*Our standard specification is mirror finish.
*Silver embossed ebony wood handle and cover available upon request for an additional charge.
Hongasumi Gyokusei Steel Hassouchi Yanagiba Sashimi Knife

*Ebony wood octangular handle available upon request for an additional charge.
Hongasumi Gyokusei Steel Kiriha Yanagiba Knife

*Zebrawood octangular handle available upon request for an additional charge.
Hongasumi Gyokuhaku Steel Ichiko Yanagiba Sashimi Knife

*Quince wood octangular handle available upon request for an additional charge.
Hongasumi Gyokuhaku Steel Yanagiba Sashimi Knife

*Lacewood octangular handle available upon request for an additional charge.
Hongasumi Cobalt steel Yanagiba Sashimi Knife

*Diospyros wood octangular handle available upon request for an additional charge.
Hongasumi Gyokuhaku Steel Kiriha Yanagiba Sashimi Knife
Molybdenum Steel　Kirihagata Slice Usukuchi (Thin Slicing Knife)
Molybdenum Steel　Tachigata Slice Usukuchi (Thin Slicing Knife)

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User Feedback

I love that it stays sharp for a long time.
Whichever knife I use, they are all of extremely high quality. There is no hit-or-miss.
As there is minimal distortion, they are easy to sharpen and maintain.
The way that the form evokes a sense of Japanese style is beautiful.

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Western-style Knives

Hyper Molybdenum Steel (Metal Bolster) Gyuto (Chef's Knife)
Hyper Molybdenum Steel (Metal Bolster) Bunka (All-Purpose Knife)
Molybdenum Steel (Metal Bolster) Light Weight Usukuchi Bunka (All-Purpose Knife)
Molybdenum Steel (Metal Bolster) Western Deba (Kitchen Knife)
Hyper Molybdenum Steel (Metal Bolster) Sujihiki (Slicing Knife)
Hyper Molybdenum Steel (Metal Bolster) Honesuki (Boning Knife)
Hyper Molybdenum Steel (Metal Bolster) Petty Knife
Molybdenum Steel (Metal Bolster) Sakahone (Boning Knife)
Molybdenum Steel (Metal Bolster) Paring Knife

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User Feedback

Perhaps it's the different polish, but I find it more beautiful than a regular Western-style knife.
It lasts a long time and there is something unique about its sharpness.
Because it cuts well, the cross section of cut ingredients look good, and this changes their appearance when served.

Download Catalog (Japanese)