Masahiro | Amata Otoshi 240mm | MV | Rosewood Isamitsu Yhuki and Gaku both apprenticed

Yhuki and Gaku both apprenticed under Teruyasu Fujiwara who is considered one of the best knife and sword makers in Japan

Junichi Ide is the 3rd generation blacksmith at Yosimitu Kajiya and does all stages of the blade making

Kei Kobayashi is a respected sharpener from Seki

This santoku is taken to a hardness of 53-54 HRC

THIS IS A CARBON STEEL KNIFE AND WILL RUST IF IT IS NOT CLEANED AND DRIED AFTER EACH USE

Masahiro | Amata Otoshi 240mm | MV | Rosewood Isamitsu Yhuki and Gaku both apprenticedEstablished in 1948, Seki, Masahiro knives are a trusted brand in Japanese kitchens. The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish. Masahiro MV steel , also known as MBS 26, is a high corrosion resistant steel that takes a good edge and is easy to maintain. Measurements and photographs are taken from a random knife and may differ from the knife you receive.