santoku knife Japonese artisanal Masutani 16.5cm martelé

Masutani Japanese kitchen knives are handcrafted in Echizen, Japan.

They embody a unique know-how handed down from the ancient generations of Nipponese blacksmiths who made Samurai swords. Japan is a land of cutlery tradition, and a Japanese knife is an investment that will quickly pay for itself!

Masutani works with his small team in a workshop in Echizen. The knives are handcrafted, and come in brightly-colored boxes, perfect as a gift for any culinary enthusiast.

This 16.5cmsantoku knife has a San Mai structure, meaning that its blade rests on a base of 3 superimposed layers of steel (you could say it's a simplified damascus).

First of all, the blade's core is made of carbon-enriched VG1 stainless steel. This increases the strength of the cutting edge and enables you to sharpen it for a razor-sharp, long-lasting edge. This core is then coated with a layer of softer stainless steel (hence the 3 layers, with the mild steel folded over the core counted). The knives are also tempered, i.e. heated and then cooled to increase their mechanical strength over the long term. The knives are placed in a salt furnace at 800°C, then cooled in suspension in front of a fan.

The blade is then hammered, a process carried out with the aid of a press and the expert hand of the blacksmith. It is the latter who steers the blade as it passes under the mechanical press, in order to integrate the hollows in the steel, like honeycombs.

The knife is sharpened by hand, Masutani being an expert in the field. Your knife is now ready for use, but watch your fingers!

Finally, the Japanese characters on the cutting surface are hand-engraved for added authenticity.

The handle is made of Pakkawood, a composite material renowned for its strength in the kitchen. It is composed of laminated wood and resin, all hot-pressed together. This material, which has the appearance of wood thanks to its veined surface, is antibacterial and resistant to humidity and temperature variations. It is completed by a steel bolster and rivets. The whole design is based on a "Western" shape, making it easy for both right- and left-handed cooks to hold.

The best way to care for your knife is to wash it by hand, to maintain its appearance and efficiency over time (no dishwasher). You can then wipe it with a soft cloth and store it in a dry place. Do not leave it in contact with moisture for too long.

Equip yourself with a Masutani knife to experience Japanese savoir-faire in the kitchen, without delay!

Our Masutani selection awaits you on our website!