Masamoto was founded by Inosuke Matsuzawa in late Edo period.
Masamoto still presents unparalleled high quality kitchen knives, which the mastery and product control were established over six generation by strenuous craftsmanship.
I hope you will enjoy Masamoto’s high quality kitchen knives!
♦ Cooking; reveling in the senses ♦
Sharpness of knives not only creates culinary beauty but also influences taste in itself deeply.
Hyper-molybdenum steel's carbon content of 1.0 or more stain-resistant steel,
High hardness and abrasion resistance and lasting sharpness.
Handle material adopts duracon resin, abrasion resistant, self-lubricating, creep and fatigue resistance of the excellent stiffness and also excels in antibacterial hygiene.
Masamoto knife receives highest rating American food magazine.
COOK's ILLUSTRATED magazine (Boston commonplace 12 / 2009 issue) in the Masamoto kitchen knife (MASAMOTO hyper molybdenum steel Gyuto 210 mm) cutting design and three-star top rating.
Except the special steel of Japan steel knife will rust, so better care use.
Freshly grated 1 month the sponge or soft cleanser, etc., and deepening
And as beautiful as mirrors, resistant to corrosion.
Wipe it with paper towel after use well through water on washing, make sure to dry well.
To bones or frozen foods, can cause the blade chipped, so please refrain from using the.
Saya, "name put" is available at additional charges apply. Please feel free to consult us.
|JP Post EMS|
|JP Post Small Packet||Your order will be shipped to you via Post Small Packet. A lower rate than EMS for smaller articles up to 2 kg. Although not as insured as EMS, it is a more economic choice for international shipping. Depending on the destination, the delivery date might vary.|
|Credit Card||We only accept credit cards.
The following credit cards can be used:
This product cannot be shipped to United States from the store.
Please contact the store for further information.