FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200 (Some exclusions apply)
FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200 (Some exclusions apply)
There is a Masakage knife for every type of cook, the “professional”, the “foodie” or even the “frantically trying to cook your first turkey before the In-Laws get there”. There are nine lines to choose from, each with it’s own style and personality.
Back in the day, Shibata san assembled the A-Team of blacksmiths, Anyru san, Kato san, Kurosaki san, and Kaguera san; I think that Kurosaki san would be Face and Anyru would be Hannibal. Nowadays younger masters are taking over from Anryu-san and Kato-san, such as Takumi Ikeda-san and Yoshimi Kato-san. Each knife is made by hand and then sharpened by Shibata san himself. We’re great sharpeners but he’s the Wayne Gretzky of knife sharpening.
There is a Masakage knife for every type of cook, the “professional”, the “foodie” or even the “frantically trying to cook your first turkey before the In-Laws get there”. There are nine lines to choose from, each with it’s own style and personality.
Back in the day, Shibata san assembled the A-Team of blacksmiths, Anyru san, Kato san, Kurosaki san, and Kaguera san; I think that Kurosaki san would be Face and Anyru would be Hannibal. Nowadays younger masters are taking over from Anryu-san and Kato-san, such as Takumi Ikeda-san and Yoshimi Kato-san. Each knife is made by hand and then sharpened by Shibata san himself. We’re great sharpeners but he’s the Wayne Gretzky of knife sharpening.