Masamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70/30 double-bevel edge and hand-sharpened to perfect sharpness. The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip.
- Origin (Made in): Sakai, Japan
- Brand: Masamoto Sohonten
- Model No.: CT5218
- Knife Type: Santoku
- Construction: Monosteel
- Grind: Double-edged Blade (70/30 Grind)
- Steel Type: Japanese High Carbon Steel
- Hardness: 58-59 HRC
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 45mm
- Spine Thickness
- Above heel: 2.2mm
- Middle: 2.1mm
- Shape: Western-Shaped
- Material: Red Sandalwood
- Bolster: Carbon Steel
- Length: 115mm
- Overall Length: 305mm
- Weight: 168g (5.93oz)
- Mark(front): In Japanese Kanji "Trademark Masamoto Sohonten" (登錄 正本 総本店)
- Mark(back): In Japanese Kanji "The Best" (最上)
About Masamoto Sohonten 正本 総本店
Masamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well respected knives brands in Japan, with a well deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in year 1890, is still welcoming visitors at the same spot after 130 years.
This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.