{"product_id":"vintage-masamoto-sohonten-carbon-steel-270mm-gyuto-knife-2371-copy","title":"Vintage Masamoto Sohonten Traditional 3-Piece Carbon Steel Master Sashimi Set 3x   2372","description":"\u003ch2\u003eExperience traditional Japanese precision with a vintage Masamoto Sohonten knife set\u003c\/h2\u003e\n\u003cp\u003eThis Masamoto Sohonten Traditional 3-Piece Carbon Steel Master Sashimi Set brings together a deba, usuba and yanagiba for whole-fish preparation, detailed vegetable work and sashimi slicing. A distinctive set for cooks and collectors interested in traditional Japanese single-bevel knives, it is listed with three individual original Masamoto Sohonten factory boxes.\u003c\/p\u003e\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Masamoto Sohonten Co., Ltd., Tokyo, Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet:\u003c\/strong\u003e Three traditional Japanese knives: deba, usuba and yanagiba.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade material:\u003c\/strong\u003e Pure carbon steel. The specific steel grade is not identified.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eListed blade lengths:\u003c\/strong\u003e Deba 200mm, usuba 180mm and yanagiba 340mm. These are the existing recorded measurements, not independently verified measurements.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdges:\u003c\/strong\u003e Traditional asymmetrical single-bevel geometry, listed for right-handed use, with a concave back (urasuki). A numerical edge angle is not recorded.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandles:\u003c\/strong\u003e Wooden handles with dark ferrules, as shown in the photographs. The wood species and ferrule material are not confirmed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Three individual original Masamoto Sohonten factory boxes, as stated in the existing listing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Listed as vintage\/used. The photographs show blade discolouration, surface marks and handle wear. Please examine the photographs for the visible condition of each knife.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eItem number:\u003c\/strong\u003e 2372.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThree specialist knives, three distinct roles\u003c\/h2\u003e\n\u003ch3\u003eDeba 200mm: whole-fish preparation\u003c\/h3\u003e\n\u003cp\u003eThe substantial deba profile and thick spine suit traditional whole-fish breakdown and filleting, including controlled work around fish heads, bones and cartilage. It is not a general-purpose bone chopper or a poultry cleaver. Avoid striking, twisting or forcing the edge through hard material.\u003c\/p\u003e\n\u003ch3\u003eUsuba 180mm: precision vegetable work\u003c\/h3\u003e\n\u003cp\u003eThe rectangular, Kanto-style usuba has a flat cutting profile for precise push cuts, fine julienne and decorative vegetable preparation. Its traditional uses include \u003cem\u003ekatsuramuki\u003c\/em\u003e, the rotary peeling technique used to create thin sheets of daikon radish.\u003c\/p\u003e\n\u003ch3\u003eYanagiba 340mm: sashimi and protein slicing\u003c\/h3\u003e\n\u003cp\u003eThe long, willow-leaf yanagiba profile supports a smooth, single-stroke draw cut rather than repeated sawing. It is suited to delicate sashimi preparation with tuna and salmon, and careful slicing of boneless proteins such as wagyu.\u003c\/p\u003e\n\u003ch2\u003eMasamoto Sohonten heritage and design\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.masamoto-sohonten.co.jp\/\" target=\"_blank\" rel=\"noopener\"\u003eMasamoto Sohonten\u003c\/a\u003e traces its knife-making history to 1866, with its Tokyo shop opening in 1890. This set brings together three established forms of the traditional Japanese kitchen, moving from fish preparation to fine vegetable cutting and delicate finishing slices.\u003c\/p\u003e\n\u003cp\u003eSingle-bevel blades combine a broad cutting bevel with a hollow-ground back, supporting precise cutting when used with the appropriate technique. Reactive carbon steel develops a changing patina with use, which may include blue-grey tones. Patina is part of the material's character, but it does not make the blade rustproof. The original branded boxes listed with the set add to its presentation and collector appeal; packaging alone does not establish authenticity or unused condition.\u003c\/p\u003e\n\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWipe frequently:\u003c\/strong\u003e Keep the blades clean and dry during preparation, particularly after contact with acidic or salty ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash only:\u003c\/strong\u003e Wash with warm water and mild soap immediately after use. Never soak the knives or put them in a dishwasher.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry immediately:\u003c\/strong\u003e Thoroughly dry each blade with a soft cloth after washing, including the area beside the handle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOil for storage:\u003c\/strong\u003e Apply a light coating of food-safe mineral oil or food-safe camellia oil to the blade faces before extended storage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpen appropriately:\u003c\/strong\u003e Use Japanese water stones and correct single-bevel technique, or choose a sharpener experienced with traditional Japanese knives. Do not use honing steels or pull-through sharpeners.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtect the edges:\u003c\/strong\u003e Store clean, dry knives with the edges protected from contact with other hard objects. Do not cut frozen foods or use glass or metal cutting surfaces.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a Knife","offers":[{"title":"Default Title","offer_id":55872424739107,"sku":"VTG-MASAMOTO-3PC-2372","price":550.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/IMG_3824.jpg?v=1794479829","url":"https:\/\/chefandaknife.com.au\/products\/vintage-masamoto-sohonten-carbon-steel-270mm-gyuto-knife-2371-copy","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}