Masashi Kobo Polished SLD Knife Range
Kitchen Knife
More Information
Extraordinarily beautiful and remarkably sophisticated kitchen knives from this young blacksmith in Sanjo City, Niigata. Polished 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 SUS stainless steel, polished to a mirror finish.
Gyuto is the classic chef’s knife - although Masashi makes his a tad deeper than some, more like a Santoku. Use Nakiri for veg, the deeper bladed Kamagata as a great smaller sized knife - perfect if you’re uncomfortable with larger blades - and the Petty for paring and fine work.
See Masashi at work in the video clip, working on the tang of a knife.
More about Masashi
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.
Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.
Masashi Kobo Polished SLD Knife • Gyuto 180mm
- 145g
- 313 x 47mm
- 180mm blades
- SLD Stainless steel
- Charred Chestnut handles
- Made in Japan
- In Stock - Available to dispatch worldwide, contact us for showroom stock availability
Masashi Kobo Polished SLD Knife • Gyuto 210mm
- 179g
- 347 x 50mm
- 210mm blades
- SLD Stainless steel
- Charred Chestnut handles
- Made in Sanjo, Japan
- In Stock - Available to dispatch worldwide, contact us for showroom stock availability
Masashi Kobo Polished SLD Knife • Kamagata
- 74g
- 247 x 34mm
- 121mm blades
- SLD Stainless steel
- Charred Chestnut handles
- Made in Japan
- In Stock - Available to dispatch worldwide, contact us for showroom stock availability
Masashi Kobo Polished SLD Knife • Nakiri
- 162g
- 312 x 53mm
- 165mm blades
- SLD Stainless steel
- Charred Chestnut handles
- Made in Japan
- Stock Unavailable (estimated dispatch from 20 May)
Masashi Kobo Polished SLD Knife • Petty
- 58g
- 257 x 24mm
- 122mm blades
- 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).
*Surcharges may apply to some larger or heavier items to some areas.
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 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
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