More about Masashi Shiroshu
The core of the blade is made from hard SLD steel and is clad in softer stainless steel. SLD contains 1.5% carbon for an HRC of 63–64, as well as 11–13% chromium for stain resistance. Through a special heat-treating process, Masashi-san is able to get SLD incredibly hard, giving it edge retention on par with high-end carbon steel. Despite the stainless steel nature, you’ll still want to dry it off after each use.
The handle is made of Japanese Pagoda wood with a water buffalo horn collar and is an oval shape giving optimal comfort to the right and left-handed alike.
The kanji on the knife blade “聖作” means “Masashi Saku” or “made by Masashi”.
| Steel Type | |
|---|---|
| Rockwell Hardness | 60 - 62 |
| Handle | |
| Blacksmith | Masashi Yamamoto |
| Made in | Sanjo, Niigata, Japan |
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Masashi KOKUEN
Performance art in knife form. Great for those who value performance above all else, these knives are handmade by one of the best blacksmiths in Japan, look beautiful and will blow your socks off. The super thin edge glides effortlessly through food but they can be delicate! -
Masashi Kaijin
Logic-defying edge retention? Understated, classic look? High-end but rugged? Masashi-san does not disappoint. This knife is at the centre of every ven diagram.
