The Masamoto Sushi Knife -Taking An In-Depth Look

Tony B | November 5, 2010 | 0 Comments

Almost every Japanese and international chef has heard about the name “Masamoto”. With more than 150 years of kitchen knife experience, coupled with a rich history, the chances are close to 100% if you are a certified professional chef, you own one or a set of these fine crafted knives.

History reveals why the Masamoto sushi knife is well-regarded and highly esteemed as one of the best brands and trusted when it comes to quality and performance.

If you are not aware, the founder of Masamoto is a man by the name of Tomonosuke. Some years after his birth in 1845, he made the decision to dedicate all his learning and efforts in creating the best kitchen knives in Japan, with the goal of making his country well-known in that area.

His efforts were not in vain. After 5 generations of passionate work and expertise, the brand name continues to live on and has been noted for its world-class quality, especially when it comes to sushi.

Ask the kitchen experts and you’ll mostly hear the same thing: Japanese food preparation is serious and to be able to come up with a masterpiece, one basically needs three things – experience, skill and the right kind of tools.

As experience and skill are fixed attributes based on time and effort, the variable on that equation is definitely the tools of the trade. As one sushi chef pointed bluntly, “without them (tools), it would really taste like crap.” And if you’ve ever had that experience in a fancy restaurant serving with good chefs supposed to be the finest Japanese food, you can suspect that the reason behind that is their knife collection.

The Masamoto sushi knife is said to be superior in every way and the advice to culinary experts in their field is not to settle for anything less. More recently, it comes with sheaths or “saya” that are made from wood so it would be safer to carry around and give it that aesthetic appeal.

If there ever was one drawback though, it would have to be the price, as a typical knife sells for around $400 in most retailers. There are different types of course, with varying classes of steel, and some come at a cheaper cost. It is a wise investment however, should you proceed with just getting even one for your culinary collection. Your family, friends and clients are definitely bound to notice the difference in your cooking!

As with all excellent things, the Masamoto knife needs to be regularly maintained for it to perform at its utmost best.

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