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Masamoto Sohonten

Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891, Masamoto Sohonten is now under the management of the 6th generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognized by almost every Japanese chef as the best kitchen knife brand in Japan.

Masamoto Sohonten — Tokyo
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Est. 1884

Knives by Masamoto Sohonten

Masamoto KS Series

Masamoto KS Series

The KS Series by Masamoto Sohonten is a premium line of traditional Japanese knives, highly regarded by professional chefs and knife enthusiasts. Crafted fro... Read more The KS Series by Masamoto Sohonten is a premium line of traditional Japanese knives, highly regarded by professional chefs and knife enthusiasts. Crafted from Shirogami #2 (White Steel No.2), these knives offer exceptional sharpness, edge retention, and ease of sharpening. Each blade is meticulously hand-forged and honed, reflecting Masamoto’s 150+ years of craftsmanship. The KS Series features a wa-gyuto (Japanese-style chef's knife) with a minimalistic, elegant design, a lightweight feel, and a well-balanced construction. Renowned for its razor-sharp edge and superior cutting performance, the KS Series embodies the pinnacle of Japanese knife-making artistry and tradition. Read less

Pros

  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish

Cons

  • High budget
  • Prone to rust
Monosteel Migaki
Masamoto SW

Masamoto SW

The Masamoto KS series, particularly the KS double bevel line up, including the unicron KS 3124, is loved by many many professional chefs and enthusiasts bec... Read more The Masamoto KS series, particularly the KS double bevel line up, including the unicron KS 3124, is loved by many many professional chefs and enthusiasts because of its unique and excellent profile; also because it is super light and nimble. Arguably the only problem? The rustic carbon steel used in the KS line can be problematic during the busy service sessions in a western kitchen. As a result, Masamoto created the SW series, which is the stainless equivalent of the white steel (KS) line, employing the same great cutting performance without the need to worry about the rust. The Swedish steel is very refined, offer decent hardness and excellent toughness. Read less

Pros

  • Great for professionals
  • Excellent performance

Cons

  • High budget
  • Relatively hard to sharpen
Monosteel Migaki

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Our Locations

Visit Us In Person

Experience our knives hands-on at any of our three showrooms across Australia.

St Peters

HQ
Unit 2, 2 Bishop St
St Peters, NSW 2044
(02) 8234 8818 sales@knivesandstones.com.au
Mon–Fri 10am–5pm Closed weekends

Enter via Bishop St. Limited parking — please find nearby street parking.

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Crows Nest

Open Weekends
107 West St
Crows Nest, NSW 2065
(02) 8234 8848
Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu
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Canberra

Kakumei
Unit 3, 32 Lonsdale St
Braddon, ACT 2612
(02) 8234 8808
Wed–Thu 10:30am–4:30pm Fri–Sat 10:30am–6pm Sun 10:30am–4:30pm Closed Mon & Tue
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