Tsukiji Masamoto

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

This paring/petty knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cook...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Traditionally used for boning poultry, this knife does not have the flexibility of a typical Western boning knife but its sharp, pointed tip helps ...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutti...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting e...

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are mor...

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...

Kasumi knives like this yanagi are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting...