Masashi Kobo Kuro Damascus
Japanese Kitchen Knife

Delivering to US (Paying in USD) Edit

Gyuto	$865.50
Santoku	$681.50
Petty	$584.00
	exVAT

Masashi Kobo Kuro Damascus • Gyuto is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

6.7oz
1' 1.9 x 0.8 x 2"
8.3" blades
SLD Stainless Steel
62 HRC
Magnolia handles
Made in Sanjo, Japan

Masashi Kobo Kuro Damascus • Santoku is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

4.8oz
1' 0.2 x 0.8 x 2.1"
6.5" blades
SLD Stainless Steel
62 HRC
Magnolia handles
Made in Sanjo, Japan

Masashi Kobo Kuro Damascus • Petty is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

2oz
10.2 x 0.7 x 1.1"
4.9" blades
SLD Stainless Steel
62 HRC
Magnolia handles
Made in Sanjo, Japan

Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.

Product description

Masashi’s SLD Damascus knives are things of such incredible balance and beauty anyway, imagine what happens when he throws this unique heat treatment and back scale finish into the mix.

Damascus SLD steel blades, Magnolia handles, resin ferrules. SLD steel from Hitachi benefits from a high carbon content that holds its edge well, is tough, easy to sharpen and maintain, and with a 12% chromium content is very nearly stainless. It’s laminated to an outer cladding of 15-layered Damascus stainless steel, creating a blade of breathtaking beauty.

Best usage

Take care with these - the damascus can stain a bit with things like chorizo.

More about Masashi

Masashi Yamamoto trained under his uncle, Yoshida san at Yoshikane, and produces knives of stunning quality - primarily in his signature SLD steel, a hard wearing, very-nearly-stainless-steel. In 2018 Masashi moved his forge to a new factory in Sanjo (in Niigata Prefecture) and now has two apprentices working with him.

We think he looks a little like Christopher Walken, and he claims to be a children’s ski instructor - something we don’t doubt.

Knife Care

For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prising, levering and all sorts of other jobs around the kitchen (and sometimes beyond).

Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service.

Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese steel, but that comes at a price: the steel –especially steel with high carbon content - may be more brittle than you are used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

Commons mistakes to avoid:

Leaving wooden handled knives to soak in water.
Washing knives in the dishwasher.
Not storing them carefully: store them individually, not jumbled up with other cutlery.
Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
Trying to cut frozen foods.
Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.

Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

Wash them by hand and dry thoroughly afterwards.
Wipe over with Camellia Oil if not using regularly.
Sharpen every two weeks or so of regular use.
Use the Niwaki Combination Stone for everyday sharpening.
Take care with harder foods, such as the skin of a pumpkin or a squash.

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