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Masashi Kobo Damascus
  1. Masashi Kobo Damascus SLD Gyuto
  2. Masashi Kobo Damascus Nakiri
  3. Masashi Kobo Damascus SLD Petty
  4. Masashi Kobo Damascus Petty + Saya
  5. Masashi Kobo Damascus Gyuto + Saya
  6. Masashi Kobo Damascus Nakiri + Saya
  1. Masashi Kobo Damascus SLD Gyuto
  2. Masashi Kobo Damascus Nakiri
  3. Masashi Kobo Damascus SLD Petty
  4. Masashi Kobo Damascus Petty + Saya
  5. Masashi Kobo Damascus Gyuto + Saya
  6. Masashi Kobo Damascus Nakiri + Saya

Masashi Kobo Damascus SLD Knife Range
Japanese Kitchen Knife

More Information

Extraordinarily beautiful kitchen knives from this young blacksmith in Sanjo City, Niigata. Masashi's knives are light, beautifully balanced, and a joy to work with. He worked for his Uncle at Yoshikane before setting out on his own - his stock is set to rise!

Damascus SLD steel blades, charred chestnut handles, resin ferrules. SLD steel from Hitachi benefits from a high carbon content that holds its edge well, is tough, easy to sharpen and maintain, and with a 12% chromium content is very nearly stainless. It's laminated to an outer cladding of 15-layered Damascus stainless steel, creating a blade of breathtaking beauty.

Tips

    take care with these - the damascus can stain a bit with things like chorizo.

    More about Masashi

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    Masashi Yamamoto trained under his uncle, Yoshida san at Yoshikane, and produces knives of stunning quality - primarily in his signature SLD steel, a hard wearing, very-nearly-stainless-steel. In 2018 Masashi moved his forge to a new factory in Sanjo (in Niigata Prefecture) and now has two apprentices working with him.

    We think he looks a little like Christopher Walken, and he claims to be a children’s ski instructor - something we don’t doubt.

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    Delivering to US (Paying in USD) Edit

    GyutoFree delivery for orders over $100.00*Availability Alert Email Sign‑upAdd to Wishlist
    Gyuto + Saya SheathFree delivery for orders over $100.00*Add to Wishlist
    NakiriFree delivery for orders over $100.00*Add to Wishlist
    Nakiri + Saya SheathFree delivery for orders over $100.00*Add to Wishlist
    PettyFree delivery for orders over $100.00*Add to Wishlist
    Petty + Saya SheathFree delivery for orders over $100.00*Add to Wishlist
    Set of 3Free delivery for orders over $100.00*Availability Alert Email Sign‑upAdd to Wishlist
    Masashi Kobo Damascus SLD Knife • Gyuto
    • 140g
    • SLD Stainless Steel
    • Made in Japan
    • Stock Unavailable (estimated dispatch from 8 Dec)
    Masashi Kobo Damascus SLD Knife • Gyuto + Saya Sheath
    • 160g
    • SLD Stainless Steel
    • Charred Chestnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Masashi Kobo Damascus SLD Knife • Nakiri
    • 163g
    • 308 x 50mm
    • 165mm blades
    • SLD Stainless Steel
    • Charred Chestnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Masashi Kobo Damascus SLD Knife • Nakiri + Saya Sheath
    • 268g
    • SLD Stainless Steel
    • Charred Chestnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Masashi Kobo Damascus SLD Knife • Petty
    • 64g
    • 250 x 25mm
    • 120mm blades
    • SLD Stainless Steel
    • Charred Chestnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Masashi Kobo Damascus SLD Knife • Petty + Saya Sheath
    • 160g
    • SLD Stainless Steel
    • Charred Chestnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Delivery

    UK: (excluding Tripod Ladders)

    • Free delivery for orders over £100*
    • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
    • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

    Global: (excluding Tripod Ladders)

    • Free delivery for orders over £/$/€100*
    • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
    • We use DHL, FedEx, or UPS, and we’ll email you the tracking info.

    *Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
    * Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

    Knife Care

    For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prizing, levering and all sorts of other jobs around the kitchen (and sometimes beyond). Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service. Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese carbon steel, but that comes at a price: the steel is more brittle than you may be used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

    A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

    Commons mistakes to avoid:

    • Leaving wooden handled knives to soak in water.
    • Washing knives in the dishwasher.
    • Not storing them carefully: store them individually, not jumbled up with other cutlery.
    • Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
    • Trying to cut frozen foods.
    • Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.

    Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

    • Wash them by hand and dry thoroughly afterwards.
    • Wipe over with Camellia Oil if not using regularly.
    • Sharpen every two weeks or so of regular use.
    • Use the Niwaki Combination Stone for everyday sharpening.
    • Take care with harder foods, such as the skin of a pumpkin or a squash.
    Masashi Kobo Damascus SLD Knife Range
    Essentials