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Masashi Kobo
  1. Masashi Kobo Polished SLD Knife Range Gyuto
  2. Masashi Kobo Polished SLD Knife Range   Nakiri
  3. Masashi Kobo Polished SLD Knife Range   Petty
  4. Masashi Kobo Polished SLD Knife Range   Kamagata
  1. Masashi Kobo Polished SLD Knife Range Gyuto
  2. Masashi Kobo Polished SLD Knife Range   Nakiri
  3. Masashi Kobo Polished SLD Knife Range   Petty
  4. Masashi Kobo Polished SLD Knife Range   Kamagata

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.

Options
$179.00
$179.00
$209.00
$209.00
$259.00
$699.00

USD / Delivering to United States

Gyuto 180, Nakiri, Kamagata & Petty

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Gyuto 180mm

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Gyuto 210mm

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Kamagata

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Nakiri

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Petty

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Masashi Kobo Polished SLD Knife • Gyuto 180mm
  • 145g
  • 313 x 47mm
  • 180mm blades
  • SLD Stainless steel
  • Charred Chestnut handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
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.

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.

Masashi Kobo Polished SLD Knife Range
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