- Product Details
- {{item.text}}
Quick Details
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Place of Origin:
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Japan
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Brand Name:
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Noushu Masamune
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Model Number:
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Japan
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Usage:
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Home Cooking
Quick Details
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Knife Type:
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Chef Knives
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Material:
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Metal
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Feature:
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Sustainable, Stocked
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Place of Origin:
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Japan
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Brand Name:
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Noushu Masamune
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Model Number:
-
Japan
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Usage:
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Home Cooking
#802-796
#803-663
#803-656
#803-632
#803-687
#803-649
#803-618
#803-625
#802-802
#802-789
#802-772
#803-700
#803-694
#803-670
| Category | Art Number | Shape | Full Length(mm) | Blade Length(mm) | Weight(g) | Material | Material(2) | HRC | ||
|
802-796 | Paring 90mm | 205 | 90 | 70 | Molybdenum Stainless Steel | ABS | 53-55 | ||
| 803-663 | Petty 135mm | 250 | 135 | 80 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-656 | Santoku 135mm | 260 | 135 | 155 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-632 | Santoku 170mm | 290 | 170 | 130 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-687 | Bunka Santoku 170mm | 300 | 170 | 160 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-649 | Nakiri 160mm | 290 | 160 | 185 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-618 | Chef (Rib&Hole) 180mm | 300 | 180 | 170 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-625 | Chef 180mm | 300 | 180 | 145 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 802-802 | Bunka Chef 200mm | 330 | 200 | 175 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 802-789 | Chef 210mm | 335 | 210 | 155 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 802-772 | Slicer 210mm | 340 | 210 | 155 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-700 | Sashimi 210mm | 340 | 210 | 155 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-694 | Deba 160mm | 295 | 165 | 205 | Molybdenum Stainless Steel | ABS | 53-55 | |||
| 803-670 | Chopper 180mm | 290 | 180 | 330 | Molybdenum Stainless Steel | ABS | 53-55 | |||
product information
A series of cooking knives manufactured using the inherited method of Masamune sword making. Masamune is the most famous swordsmith with a history recorded since the end of Kamakura period (around 1300AD). Masamune has become a synonym of celebrated sword and it's style and techniques has affected many swordsmith years to come. Many swordsmith has moved to the very well known sword manufacturing area "Seki" gifted with water, soil and charcoal and many celebrated swords were born here. Swords of Seki was reputed "does not break, does not bend and cuts well" . The technique and the philosophy of sword making has been inherited to this day. Satake Sangyo has been manufacturing cooking knives since 1947. Each knives are made by experienced craftsman and razor sharp.
