Masashi Kobo Kuro Damascus
Japanese Kitchen Knife
More Information
Masashi’s SLD Damascus knives are things of such incredible balance and beauty anyway, imagine what happens when he throws this unique heat treatment and back scale finish into the mix.
Damascus SLD steel blades, Magnolia 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.
Masashi Kobo Kuro Damascus • Gyuto
- 190g
- 353 x 20 x 51mm
- 210mm blades
- SLD Stainless steel
- Magnolia handles
- Made in Sanjo, Japan
- In Stock - Available to dispatch worldwide, or to collect
Masashi Kobo Kuro Damascus • Santoku
- 135g
- 310 x 20 x 53mm
- 165mm blades
- SLD Stainless steel
- Magnolia handles
- Made in Sanjo, Japan
- In Stock - Available to dispatch worldwide, or to collect
Masashi Kobo Kuro Damascus • Petty
- 57g
- 260 x 17 x 27mm
- 125mm blades
- SLD Stainless steel
- Magnolia handles
- Made in Sanjo, Japan
- In Stock - Available to dispatch worldwide, or to collect
Delivery
UK:
- 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).
*Surcharges may apply to some larger or heavier items to some areas.
Global:
- Free delivery for orders over £/$/€100*
- Price depends on location - adjust the COUNTRY tab in your basket to see the price.
- We use DHL or FedEx, and we’ll email you the tracking info.
*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
Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.
- Hand wash
- Avoid soaking - especially the traditional style knives, as it expands the wooden handles
- Dry thoroughly
- Store individually
- 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
More About Masashi
Masashi Yamamoto trained under his uncle, Mr Yoshida 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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