Description & specifications
Yoshihide Masuda, born in 1976, is the third-generation owner of Masuda Hamono, a knife workshop established in the late 1940s. Since joining the family business in 2017, he has worked alongside his father, Ken Masuda, a designated traditional craftsman in Niigata Prefecture. While specializing in kiridashi knives, Yoshihide has also expanded his expertise into manufacturing tools for agriculture and woodworking. In 2024, he introduced a selected series of kitchen knives with beautifully twisted damascus patterns, showcasing his mastery of traditional Japanese forging techniques.
As is tradition in Sanjo, everything is made in-house at Masuda Yoshihide's workshop. Everything from laminating and hardening the steel to grinding and polishing is done by himself.
The knives are built with a classic Sanjo build. Thicker out of the tang with beautiful tapers towards the tip, and become super thin behind the edge, giving them excellent performance.
| Brand/Series | Masuda Yoshihide - Damascus Kurozome |
| Type | Gyuto/Chef's Knife |
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3 Layer Damascus - Aogami 1 (Blue Steel) / Soft Iron |
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50/50 |
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WA-Handle of Ebony & Buffalo Horn Ferrule |
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NO! |
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63/64 |
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Specs (May vary due to handmade nature) |
Length: 210mm. Height: 54mm. Weight: 235g. Width out of handle: 3.5mm. |
Foodgear always advises against cutting all types of bones and frozen goods. Knives should not be washed in a dishwasher, as this removes sharpness and promotes rust attack - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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