Masutani 18cm hammered japanese chef's knife

Masutani Japanese knives are handcrafted in Echizen, Japan. They embody an unparalleled level of craftsmanship handed down from ancient generations of Japanese blacksmiths, who made the swords of the Samurai. 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 colorful boxes, perfect for a gift to a culinary enthusiast.

This 18cm chef's knife has a San Mai structure, i.e. its blade is made from 3 superimposed layers of steel (a simplified damascus). Firstly, 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 softer steel folded over the core which is 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, to integrate the hollows at the base of the hammering.

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 even greater authenticity.

The handle is made from 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.

Care and maintenance :

The knife must be washed by hand, to maintain its appearance and efficiency over time (no dishwasher). Then wipe with a soft cloth and store in a dry place. It should not be left in contact with moisture for too long.

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