About Masamoto VG-10
Masamoto’s line of stain resistant traditional Japanese style knives are forged in Japan to have an extremely hard and corrosion resistant blade so that it can retain an edge for longer than carbon knives. Stain resistant traditional Japanese knives are popular for shikomi (prep work) in Japanese kitchens. Each knife has a magnolia wood handle and a water buffalo horn bolster.
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.
Purpose of Yanagi
The fugubiki is a traditional Japanese style blowfish slicer. ‘Fugu’ or blowfish is traditionally served on a painted plate, and cut so thin so that the design on the plate can be seen through the sliced pieces. A common misconception about the fugibiki is that the knife slices through fish better than the yanagi because of the extremely thin construction.