Masashi Shirogami Kuroshu Sakimaru Takobiki 300mm meta-masakage-saya depending on the type of

depending on the type of steel and function of the knife

without scrambling the oyster

” A cross between the Nakiri and Gyuto

with a smooth

Masashi Shirogami Kuroshu Sakimaru Takobiki 300mm meta-masakage-saya depending on the type ofMasashi san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat treating processes. Masashi san has outdone himself again. He started as a blacksmith making double bevel knives, and his transition to single bevel blades has