Masamoto Sohonten

Masamoto is arguably the most prestigious kitchen knife workshop in Japan, serving professional chefs since 1866. The Yanagiba knives produced for Japanese sushi masters are legendary — single-bevel blades of extraordinary flatness and razor-sharp edge, capable of slicing raw fish so cleanly that the cut surfaces seal against air. Their workshop in Katsushika has remained in continuous family operation for over 150 years.