This is a Sushi Chef special!  If you’re familiar with the food scene here in Houston and sushi is one of your go to’s you may or may not have been to NEO HTX.  Paolo Justo, one of the main sushi chefs there bought this knife from Korin in New York and used it exclusively for Neo.  He has now decided to part ways with it, giving anyone an opportunity to have a great sushi knife  used by one of our great sushi chefs here in Houston, Texas.

The Blade: Forged from Shiro-ichi, one of the most difficult types of steel to work with, this steel is very close to a tamahagane, which is used for traditional samurai sword forging. The resulting blade has superior edge retention and a fluid cutting feel. The Japanese characters, written on the saya cover (Rensikouhamikakusho), allude to the knife having not only superior edge retention, but also creating beautiful cuisine and enhancing the flavor of the food on the plate. To ensure perfection, each blade is hand inspected.

The Handle: The magnolia, octagonal handle is fitted with water buffalo horn on the bolster and butt cap to ensure a comfortable feel in the hand. The two dark wooden bands are crafted from Bubinga wood, an African hardwood. Bubinga is regarded as a wood imbued with spirituality and is used in Japan to make wadaiko drums and other instruments used in Shinto ceremonies and festivals.

Kizuna: The red kanji stamp on the blade of the knife, kizuna, is the Japanese word for 'bond' or 'connection'. The goal of the craftsmen who make these knives is to truly forge a bond between themselves and the chefs who use these knives. We hope that you feel this kizuna when you use these truly special knives from Masamoto.

Blade Length 10”

Blade Depth 1.25”

Blade Thickness 0.148”

Handle Length 5.5”

Handle Thickness 0.79”

Overall Length 16.5”

Style:Yanagi

Steel Material:White Steel #1

Classification:Hongasumi

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn

HRC:63 - 64