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Masamoto CT Series CT-5614 Boning 145mm (5.7 inch)

Availability: Normally ships within 1 to 2 days

Masamoto CT Series Knife is highly affordable Western-style Chef’s knife that features a high carbon steel blade (HRc. 58-59), full tang construction, attractive red sandalwood handle scales and a seamlessly bolster. The edges of the handle and bolster have been nicely rounded to allow a comfortable, secure grip.

Compared to stainless steel knives, carbon steel blades require additional care and maintenance to avoid rust. However, because high carbon steel knife will maintain a very sharp edge for a long time and are can be re-sharpened with relative ease, we thoroughly recommended them to serious knife users and culinary professionals.

Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.

Knife Model: Masamoto CT Series Boning

Blade Material:  High Carbon Steel

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Red Sandalwood Wood Handle with the Bolster

Saya Included: No.


Boning 145mm (5.7")
Cutting edge length: 145mm
Total Length: 270mm
Blade Thickness: 2.6mm
Blade Width: 39mm
Handle Length: 118mm
Total Weight: 150g



Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.

  • Petty + US$12
  • Santoku, Gyuto and Sujihiki + $18
  • Honesuki + $16

Please allow 2 to 3 business days for shipping.

 For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.



This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Customer Reviews
4.8 Based on 6 Reviews
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Filter Reviews:
    Arthur B.
    French Polynesia French Polynesia
    I recommend this product

    Great Masamoto Boning Knife

    this knife is perfect, it is very sharp and the tip of the knife fulfills its function perfectly. the blade is quite thin for a *****, but very strong. I sharpened it recently and the blade sharpened very quickly and easily. I recommend the use of maintenance oil for this knife, which rusts quickly in humid countries, using oil once or twice a week is very sufficient.

    Brian P.
    United States United States
    I recommend this product

    Mosamoto Review

    Perfectly constructed blade, rivets are perfectly flush with wooden handle, and are sealed tight. (Always a concern if they are not.) I love using it and look forward to utilizing it in the work place. Only complaint is that the handle appears to have evidence of unfinished sanding, and the surface is marked with small indents and chips in the wood. Other than that it's beautiful.

    Ornella C.
    Italy Italy
    I recommend this product

    Very good

    Lovely knife the most safe and courteous salesman

    Australia Australia
    I recommend this product

    Great knife

    I sharpened my knife for the first time the other day. The blade was easy to sharpen on my wet stones due to being so thin. I also used my brand new end grain cutting board... a necessity with this knife. So far I am extremely happy with my purchase.

    Adam D.
    United States United States
    I recommend this product

    Near perfect

    Love the knife... no real complaints. Softer 57 I think steel for the accidental bone encounter, well made Mas. Great blade shape and great feel, replaces another one I lost somewhere :(. Also good for other delicate work not just breaking brown bird. I do wish Masamoto would etch their logo by hand though.

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