Masamoto Sohonten 正本総本店
TokyoBrand companiesEst. 1866 Documented from the maker's own site — visit planned
Quick answer
MakerMasamoto SohontenRegionTokyo
Marks正本SteelsShirogami #2, Aogami #2, Molybdenum-vanadium stainless
Knife types madeYanagiba, Deba, Usuba, Gyuto, Sujihiki, Petty, HonesukiMain useSlicing sashimi and sushi toppings in one pull stroke.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 正本 | Masamoto | brand | Maker website | Same kanji used by Tsukiji Masamoto (separate company) — look for 総本店 or 築地 on the box/handle stamp. |
About
The Masamoto that most overseas retailers mean (there is also Tsukiji Masamoto — a separate company, see below). Mark 正本 with 本焼 / 玉白鋼 etc. on single-bevel knives; Western lines read 'Masamoto' plus 正本. Hyper-Molybdenum (HC) gyuto is the classic sushi-counter workhorse.
Steels
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
- Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
- Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
Facts
Kanaまさもとそうほんてん
Smith / production—
Address—
Tel—
Websitewww.masamoto-sohonten.co.jp
Typical overseas priceUS$120–3,000
Knife types made
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Usuba 薄刃 · Professional vegetable knife for katsuramuki (rotary peeling) and decorative cuts.
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Honesuki (boning knife) 骨スキ · Poultry and bone-in meat: working along bones with the stiff tip.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.