Masutani

Masutani Hamono — Echizen Performance Without the Premium

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Masutani Hamono, leveraging both VG-1 and VG-10 steel, has established itself within the competitive sphere of Japanese knife-making by offering a cutting feel comparable to premium Echizen brands such as Kurosaki and Takamura. This alignment in performance with high-end brands, despite their more accessible price point, positions Masutani knives as exceptional within their category. Their craftsmanship ensures a blend of traditional skill and modern technology, making Masutani knives highly regarded for their sharpness and durability, leading the way in value-for-money within the Japanese knife market.

Masutani Hamono, nestled in the historic knife-making region of Echizen, Japan, has carved a niche for itself by merging traditional craftsmanship with modern innovations. Utilizing high-quality VG-1 and VG-10 steels, Masutani creates knives that are not only durable and sharp but also provide a cutting experience comparable to the much-admired Echizen brands like Kurosaki and Takamura. This blend of heritage and innovation allows Masutani knives to stand out in the market, offering unparalleled value within their price range.

The company’s dedication to excellence is evident in every knife produced, ensuring each piece embodies the perfect balance between age-old techniques and cutting-edge steel technology. As a result, Masutani knives are celebrated for their exceptional performance and affordability, appealing to a wide range of users from professional chefs to culinary enthusiasts. This reputation for quality, coupled with a cutting feel reminiscent of more premium brands, positions Masutani as a leading choice for those seeking the best Japanese knives without the premium price tag.

“Echizen's quiet overachiever — premium cutting feel at an honest price, from the brother forge of Ryusen.”

Est. 1974 | 昭和49年

Known for Affordable high-performance stainless knives, excellent grinding and OOTB sharpness

Website masutani-hamono.shop

People

Founder: Kunio Masutani 増谷訓生
Current Head: Kunio Masutani 増谷訓生

Craft

Known For: Affordable high-performance stainless knives, excellent grinding and OOTB sharpness
Steel: VG1, VG10

Location

Address: 2-16-7 Kitago, Echizen, Fukui 915-0802, Japan
Region: Echizen, Japan
Coordinates: 35.9165592, 136.1677682

Brand

Logo

Native Name

増谷打刃物

Why Masutani Matters

Kunio Masutani is a 4th generation Echizen blacksmith and brother to the owner of Ryusen Hamono. After training under his father from age 15, he opened his own smithy in the Takefu Knife Village in 1974. While Ryusen pursued the higher-end market, Masutani focused on producing affordable, high-performance stainless knives for everyday use — delivering a cutting feel that rivals brands like Kurosaki and Takamura at a fraction of the price. He is hoping to pass the business to his grandson in the coming years.

Does Masutani Allow Unsolicited Visits?

Not open to public visits.

Knives by Masutani

Masutani Kokuryu VG10 Tsuchime Damascus

At under 180 AUD for any model in the range, the Kokuryu (刻流, Engraved Flow) line from Masutani is one of those knives that's genuinely hard to argue wit... Read more

At under 180 AUD for any model in the range, the Kokuryu (刻流, Engraved Flow) line from Masutani is one of those knives that's genuinely hard to argue with. Hand sharpened in Echizen with a VG10 core, it delivers a cutting smoothness that most knives at this price simply can't match — and that gap becomes obvious the first time you run it through something dense.The geometry is the real story here. The concave grind comes down from the Shinogi line to a very low thickness behind the edge, a level of refinement that you'd typically only find on significantly more expensive knives. This kind of sharpening is achieved on an Ento — a round grinding stone — and requires a level of skill that most budget production lines don't invest in. The result is a blade that enters food cleanly and releases it well, without the resistance and drag that plagues many knives in this price bracket. It's a geometry that also holds up well over repeated sharpenings, which means the performance you get out of the box isn't a one-time experience.The cladding is a stainless Damascus with a light Tsuchime pattern over it — subtle rather than showy, which suits the knife's character. The focus here is clearly on what the knife does rather than how it looks, though the Damascus texture gives it enough visual interest to feel like a proper Japanese knife rather than a generic budget option. VG10 keeps maintenance simple and the edge retention honest, which makes this a particularly sensible first Japanese knife for anyone not ready to commit to carbon steel.The one genuine limitation worth knowing is that Masutani doesn't produce this line beyond 185mm — a deliberate decision by the family business rather than an oversight. For home cooks and students who don't need the reach of a 210mm or 240mm, that's a non-issue. The spine and choil can feel a little sharp out of the box, which is easy enough to address with some sandpaper. For first-timers, gift buyers and anyone looking for an honest, high-performing entry point into Japanese kitchen knives, the Kokuryu is a very easy recommendation. Read less

Pros

Budget friendly
Thin behind the edge
Excellent performance

Cons

A little bit brittle

Sanmai - Stainless Damascus Clad Tsuchime

Masutani VG1 Nashiji

Masutani's VG1 Nashiji is a straightforward, well-executed entry level knife that does exactly what it sets out to do without overcomplicating things. Th... Read more

Masutani's VG1 Nashiji is a straightforward, well-executed entry level knife that does exactly what it sets out to do without overcomplicating things. The steel is VG1, a stainless grade from Takefu Special Steel that shares VG10's carbon content but carries less chromium, molybdenum and vanadium — meaning slightly less corrosion resistance and edge retention than its more famous stablemate, but still a capable and low maintenance steel that performs well above what the price suggests.The hand sharpening from Echizen shows in the geometry — a convex edge transitioning into a concave grind up to the Shinogi line, the kind of bevel refinement that typically belongs on more expensive knives. The edge is kept thin and enters food cleanly, and the Shinogi line handles food release reliably on ingredients with enough height to reach it. The Nashiji finish gives the cladding a pleasingly organic, textured look that feels a step more characterful than the smoother Damascus cladding on the Kokuryu — understated but with some personality to it.For first-time Japanese knife buyers and household cooks looking for a low maintenance, well-sharpened knife at an honest price, the VG1 Nashiji is a solid and uncomplicated choice. Read less

Pros

Budget friendly
Ideal entry point to Japanese knives
Thin behind the edge

Cons

A little bit brittle

Sanmai - Stainless Clad Nashiji

Masutani Sekka VG10 Nashiji Damascus

Sekka (雪華, Snowflake) is a name that earns its keep once you look closely at the blade. The Nashiji finish on this line isn't the uniform, smooth pear-sk... Read more

Sekka (雪華, Snowflake) is a name that earns its keep once you look closely at the blade. The Nashiji finish on this line isn't the uniform, smooth pear-skin texture you'd find on the VG1 — it's rougher and more irregular, scattered with deeper indentations and angular marks that sit across a matte, chalky surface. Beneath it, the Damascus cladding runs in tight, distinct parallel layers near the edge. Together they create something that genuinely resembles snow layered over a textured landscape — quiet, organic and surprisingly considered for a knife at this price.The geometry follows Masutani's Echizen approach — a concave grind coming down from the Shinogi line to a thin edge, hand sharpened to a standard that most budget lines don't bother with. Food release is reliable when cutting ingredients with enough height to reach the Shinogi line, and the low thickness behind the edge means the knife enters most food without fuss. VG10 keeps maintenance simple and edge retention solid.For first-timers and household cooks who want something with a bit more visual character than a plain stainless knife, the Sekka is a genuinely appealing option at a price that leaves little to complain about. Read less

Pros

Excellent performance
Budget friendly
Thin behind the edge

Cons

A little bit brittle

Sanmai - Stainless Clad Nashiji

Masutani VG1 Tsuchime

Masutani's VG1 Tsuchime (Hammered) line probably offers one of the best price / performance ratio amongest all the K&S offerings. The VG1 steel in st... Read more

Masutani's VG1 Tsuchime (Hammered) line probably offers one of the best price / performance ratio amongest all the K&S offerings. The VG1 steel in stainless clad with hammered finish brings a simple and classic look to the knife.VG1 is very much similar to its favorite rival VG10 steel in terms of durability and corrosion resistance. With thin grind behind the edge, the Masutani is more like a laser to allow you can cut through food effortlessly. Read less

Pros

Budget friendly
Excellent performance
Great OOTB

Cons

Non-premium steel

Sanmai - Stainless Clad Tsuchime

Masutani Sairyu VG10 Damascus

The Masutani Hamono Sairyu(彩流, Colour Flow) VG10 series offers an exceptional balance of performance, beauty, and value. Crafted with VG10 steel, a state-of-... Read more

The Masutani Hamono Sairyu(彩流, Colour Flow) VG10 series offers an exceptional balance of performance, beauty, and value. Crafted with VG10 steel, a state-of-the-art cutlery material known for its sharpness and durability, these knives provide outstanding edge retention and ease of maintenance, making them perfect for both home cooks and professional chefs.The blade showcases a stunning Damascus pattern, adding visual appeal to its impressive cutting performance. Each knife in the Sairyu series is designed with a Western-style handle that is incredibly light and comfortable, ensuring a balanced and effortless grip even during extended use.What truly sets the Masutani Hamono Sairyu VG10 series apart is its exceptional value. With a combination of high-quality materials, beautiful craftsmanship, and thoughtful design, these knives are perfect for household use but also hold up to the rigorous demands of professional kitchens. Read less

Pros

Budget friendly
Excellent performance
Great OOTB

Cons

Fit and finish can be improved

Sanmai - Stainless Damascus Clad Migaki

Frequently Asked Questions about Masutani

Who is Masutani?

Masutani is a Japanese knife maker based in Echizen, Japan , established in 1974. They are known for Affordable high-performance stainless knives, excellent grinding and OOTB sharpness. Their signature steels include VG1, VG10. Available at Knives and Stones Australia.

What knives does Masutani make?

Masutani produces the following knife lines: Masutani Kokuryu VG10 Tsuchime Damascus, Masutani VG1 Nashiji , Masutani Sekka VG10 Nashiji Damascus, Masutani VG1 Tsuchime, Masutani Sairyu VG10 Damascus. We currently carry 17 products from Masutani at Knives and Stones. They specialise in Affordable high-performance stainless knives, excellent grinding and OOTB sharpness.

Where is Masutani located?

Masutani is located in Echizen, Japan. Japanese knife-making regions each have distinct traditions. Echizen and Takefu in Fukui Prefecture are celebrated for high-quality double bevel forging.

Where can I buy Masutani knives in Australia?

Knives and Stones is an authorised Australian stockist of Masutani. You can shop online at knivesandstones.com.au with free shipping on orders over $99, or visit our stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra) to handle the knives before buying.