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The Chrome Molybdenum Vanadium high carbon stainless steel blades of Masamoto’s ST Series are Sub-Zero quenched during heat-treatment. This allows their HRc. 62 blades to be much tougher and more resistant to damage than conventional blades and improves edge retention.

The knives use a full tang construction and have a stainless steel bolster, which improves blade balance. The black Staminawood (Resin-stabilized wood composite) handle scales are permanently riveted to the tang and are both water- resistant and bacteria-resistant, which makes them ideal for use in professional kitchens. The edges of the handle and bolster have also been rounded-off to allow a comfortable, secure grip.

The blades are fully hand-sharpened by Masamoto’s craftsmen, so you can experience their extreme sharpness and high cutting performance straight from the box!