About Masamoto Menkiri-Bocho
Menkiri-bocho are specialized noodle knives. Once the noodle ingredients are mixed, the dough must be rolled out very flat, folded over several times, and then cut into long thin strips. There are many specific features of a menkiri-bocho that make it essential when working with noodles. In order to cut thin strips the knife must be very sharp, the blade must extend to the end of the handle to cover the width of the dough, and the blade must sit completely flat against the cutting board. If there is any space between the blade and the cutting board, it will not cut the dough all the way through and will ruin the structure of the noodle. Masamoto sobakiri-bocho are specialized soba noodle knife. They are traditionally designed and crafted hongasumi style knives that are forged out of soft iron and white carbon steel. Each blade is hand sharpened when packaged, therefore does not need to be sharpened the knife out of the box.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.