Masashi Kobo Damascus SLD Knife Range

Japanese Kitchen Knife

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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. 

  • Hand forged SLD steel
  • 12% chromium content for rust-proofing
  • Charred chestnut handles
  • 15 layered Damascus jigane cladding
  • Double bevelled
  • optional Magnolia Saya scabbard

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

Knife Use Blade Length Weight
Gyuto All rounder 180mm 310mm 151g
Nakiri Veg 165mm 310mm 164g
Petty Paring 130mm 155mm 56g
Black Gyuto (Magnolia handle) All rounder 210mm 350mm 178g
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