japanesechef
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- Jun 9, 2014
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A new brand to the market from a "young" guy who has has a good training.
Masashi Yamamoto is the nephew of Tsuneo Yoshida, the owner and former master knife-maker at Yoshikane Knives and he learned his art at the hands of Yoshida san. As Yoshida san slows down and has effectively retired from the Yoshikane company, the other nephew Kazuomi Yamamoto has taken over.
Masashi Yamamoto has set up his own brand and the first off the line is the Masashi-Kobo SLD polished finish range of knives.
These are SLD steel and have a good flat profile, with charred chestnut handles AND a stunning polished finish. You can see how hard it is to photograph the knives without getting a reflection on the blade.
That's one shiny little sucker.
The Gyuto has a good flat profile.
There are more knives coming from Masashi, including a suminigashi blade in the same vein as the Yoshikane Sumi.
Anyway, you can see more here: http://www.japanesechef.com.au/masashi.html
Masashi Yamamoto is the nephew of Tsuneo Yoshida, the owner and former master knife-maker at Yoshikane Knives and he learned his art at the hands of Yoshida san. As Yoshida san slows down and has effectively retired from the Yoshikane company, the other nephew Kazuomi Yamamoto has taken over.
Masashi Yamamoto has set up his own brand and the first off the line is the Masashi-Kobo SLD polished finish range of knives.
These are SLD steel and have a good flat profile, with charred chestnut handles AND a stunning polished finish. You can see how hard it is to photograph the knives without getting a reflection on the blade.
That's one shiny little sucker.
The Gyuto has a good flat profile.
There are more knives coming from Masashi, including a suminigashi blade in the same vein as the Yoshikane Sumi.
Anyway, you can see more here: http://www.japanesechef.com.au/masashi.html