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.

Petty	$179.00
Kamagata	$179.00
Nakiri	$209.00
Gyuto 180mm	$209.00
Gyuto 210mm	$259.00
Gyuto 180, Nakiri, Kamagata & Petty	$699.00

USD / Delivering to United States

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
Stock Unavailable (estimated dispatch from 21 Feb)

Masashi Kobo Polished SLD Knife • Nakiri

162g
312 x 53mm
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 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

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 • 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

Shapton Professional Whetstone • #1500

550g
210 x 70 x 15mm
Ceramic Compound
Made in Japan
In Stock - Available to dispatch worldwide, contact us for showroom stock availability

Niwaki Combination Stone #1000/3000

761g
185 x 65 x 30mm
Ceramic Composite
Made in Vietnam
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