Tiny Urban Kitchen

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Masamoto Tsukiji Knives

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This post is part 4 of my series: Tribute to Japan. Other posts in this series include: Part 1: Kappabashi-dori, Part 2: Tapas Molecular Bar, and Part 3: Suzuran (Ramen)
Part 4: Japanese Matcha and Azuki Breads

I’m not one that typically buys souvenirs.

Sure, there was a time back in high school when I obsessively collected pins or mugs from every place I visited, keen on bringing back with me physical mementos of my trips. As the unused junk started piling up at home, I subconsciously began coming home from my trips empty-handed.

That totally didn’t happen on this Japan trip. For some reason, (probably via Bryan’s insistent prodding) I decided it was time to upgrade my knives. Up until this point, I had been using the same, relatively economical knife set that I got right after college. 

Japan is probably THE top maker of knives in the entire world. Japanese steel is generally much harder than Western steel, and thus their knives hold their edge a lot better. How else do those sushi chefs cut such perfectly thin and delicate slices of fish? Of all cuisines, Japanese is the one with the artistry and sophistication that really demands the highest quality knives in the world.

After doing some reasonably extensive research online, I decided to visit Masamoto Tsukiji in Japan’s most famous fish market, Tsukiji Fish Market.

This old world knife shop opened in 1891 and is currently owned by the 5th generation of the family. Not to be confused with Masamoto Souhonten, a completely unrelated company (although they do have the exact same logo – likely due to a split earlier on?), Masamoto Tsukiji is the smaller of the two, but still extremely highly regarded.

It’s arguable which knife company is better. Of course Masamoto Tsukiji claims it’s better, though others would argue that Souhonten is the industry standard for excellence.

Some report that Tsukiji knives are all handmade whereas Souhonten has gone the larger, commercial route, selling machine-made knives in bigger, fancier stores. The logo for most Tsukiji knives are hand “stamped” while the Souhonten ones are machine stamped. In fact, you can get your name personally engraved on the Tsukiji knives! I was fascinated by the skills of the store owner, who sharpened our knives for us and also hand-engraved our name on the knives.

It’s a bit overwhelming to pick out a knife, as the store is filled with many, many different types. Many of these knives are pretty specific for Japanese cooking, especially the various sushi knives, and therefore there’s a high likelihood that a typical home cook will not consider most of them. In fact, 90% of Masamoto Tsukiji’s users are culinary professionals in Japan.

Steel
For me, the choice came down to a few key issues. First, I had to choose whether I wanted a carbon steel knife or a stainless steel knife. As a general rule, carbon steel knives sharpen more easily and have a smoother and sharper edge. Overall, they perform much better than stainless steel knives.

However, there are some disadvantages. Carbon steel knives are slightly more “brittle” and may not retain their edges as well. They rust easily, and therefore you must take care to wipe the knife dry after every use. They are sensitive to acidic foods and can easily discolor upon contact.

Stainless steel knives, although perhaps not as sharp, can withstand a lot more abuse. They are much less brittle and pretty impossible to rust. If you leave it in a wet sink and forget about it, you won’t see a rusty knife the next day. Overall, they are much lower maintenance.

Industry professionals tend to use the superior carbon steel knives. It was quite clear that Masamoto Tsukiji was geared toward the restaurant industry. In fact, out of the hundreds of knives in the store, there were only four stainless steel knife choices.

I knew myself as a cook and knew that I needed a knife that I could sort of abuse. I decided to purchase three stainless steel knives and one carbon steel knife.

Chinese Cleaver (carbon steel)
Rectangular, heavier blade, all purpose knife for Chinese cooking. This workhorse is super sharp and chops like a dream. It’s a bit big for my hands, but the large size makes chopping large vegetables (such as huge heads of cabbage) or huge fruit (like watermelons) much easier.

Santoku
Light, thin-blade, typically vegetable knife. Though some argue that this is not worth buying, it has become one of my favorite knives. The slightly smaller size fits my hand absolutely perfectly, and thus I feel like I have a lot of control (compared to the gyuto, which is just a bit long for my comfort).

Gyuto
“Butcher’s Knife” – this is the closest thing to a chef’s knife by Western standards. This medium weight knife can be used for meats, vegetables, and even bread! Most will argue that if you’re going to get just one knife, this one is by far the most useful.

Small “Petty” Knife
I’m not sure of the name of the smallest knife on the bottom, but it reminds me of a slightly longer paring knife. The only stainless steel knife I didn’t buy was an even smaller one which reminded me of a steak knife.  Basically, the store employee recommended the larger one over the smallest one.

Once you’ve picked out your knives, they sharpen and engrave each one at the store. It was fascinating watching them go through the step-by-step process of sharpening – first with a huge rolling stone and eventually down to whetstones of different “roughness” grades.

Here’s the store owner, manually sharpening my knife on a whetstone.

Sparks fly!

I was really amazed at the artistry of the hand-engraving. With just a few tools, he was able to write out beautiful-looking Chinese/Japanese characters on the side of the knife.

The knives at Masamoto Tsukiji are not cheap. I think the prices for my four knives ranged from around $75 (for the smallest one) to over $200 for the Chinese cleaver. I think I spent close to $600 in the store. One inconvenient point is that they accept cash-only (Euros, dollars, Yen all OK). We had trouble taking out so much money at one time from the ATM. We ended up having to withdraw multiple batches before being able to come back (nearest international ATM was 10 minutes away in Ginza) and pay with cash. 😛

Absolutely no complaints, though. I love love love my knives. I have never used such sharp knives before in my life. They seriously make prep work so much easier. Prep tasks that used to be a chore are now simple, as these knives will cut through most things like butter.

I have accidentally hurt myself a few times because I forget how seriously SHARP these guys are. I’ll lightly brush my hand against the edge and the next thing you know, I’m bleeding.

Must show respect!

I highly recommend these knives. They are beautiful, cut like a dream, and are a special, sentimental reminder for me of one of my favorite countries. I think they are worth the hassle of lugging all the way back from Japan because:

1) They are very difficult to get outside of Japan (thought there might be ways now) and

2) They are very very useful, totally different from the scores of keychains, mugs, and T-shirts I used to buy while traveling

3) It’s totally worth it to watch the knife being hand-sharpened and hand-engraved right in front of you at the shop! A personalized souvenir!

Here’s the hand engraved logo (bottom) with our family name (CHE) on top.

4-9-9 Tsukiji, Chuo-ku
(Harumi Dori, Shin Ohashi Dori)
81-3-3541-7155
tukijimasamoto.co.jp

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Comments

  5. michaelyee says

    Hey Urbs! Reading your Japan recap makes me relive my trip to Japan this year– also went to Kappabashi, Kyubei, and picked up a Masamoto-Tsukiji carbon gyuto. Out of my five amazing Japanese knives, the Masamoto-Tsukiji’s my favorite!

    Also noticed you love Jesus, too… makes me happy to know someone like you is blogging in the food world. =)

  8. jentinyurbankitchen says

    Yeah, it’s hard to miss since it’s one of the first stores you see when you go to Tsukiji Fish Market. Definitely check it out the next time you go!

  10. jentinyurbankitchen says

    Hi Michael,

    LOL, no one’s ever called me “Urbs” before. Sounds like your Japan trip was almost a mirror image of mine! Those are all excellent places and I’m thrilled to hear that the Masamoto-Tsukiji knife is actually your favorite. 🙂

    Cheers & God bless.

    Jen

  11. eataduckimust says

    Nice looking knives. Time to invest in 5 different stones and be more connected with your knives. =) Carbon steel is actually not that hard to care for. Once the patina develops, it is almost like stainless steel. I <3 my carbon steel knives!!!

  12. Channon says

    Please, pardon my cutlery envy. Stunning. And I am so glad to learn that carbon steel is the standard. I have two small carbon steel knives that are about 50 years old and I love them. When I look for knives, I always ask about carbon steel, but folks think I am nuts and say I should get stainless. I feel vindicated and chef-smart! 🙂

  13. Jen @ Tiny Urban Kitchen says

    Thanks for the tip on carbon steel knives. It’s nice to know someone who has used them first hand. I’m always super nervous when I use my cleaver and I dry it like crazy right away! Maybe next time I go I’ll have to get MORE carbon steel knives!!

  15. Channon says

    And the thing is, i don’t think my mother ever sharpened them, yet they still cut through things well. i have only sharpened them sparingly because the blades are getting thin after all these years.

  18. carolynjung says

    Now, that is a very special souvenir. It’s not a photo that will gather dust in an album. It’s not a trinket that will sit on a shelf all forgotten. This is something you will treasure and use every single day. What a great investment! 😉

  20. Jackie says

    Gorgeous knives and that photo of it being sharpened with the sparks flying? Incredible shot.

    How weird am I, when I first saw that top photo for some reason my brain wouldn’t focus on the knives and only saw the wood, so for a moment I thought they were bamboo knives sitting on a metal surface. I know – I’m crazy.

    Jax x

  24. achineseguyeatingpaella says

    the exact same thing happened to me! HAHAHA :)))….if you turn the photo upside-down (or look at it with your head upside-down) the same thing happens….weird o_O

  31. Moosa says

    Hi

    I’m currently in Japan visiting fro the UK and on the hunt for a set much like yourself. I’m definitely leaning towards going to have a look at the Madamoto Tsukiji

    I’m a little confused as your pics of the storefront (yellow) look very different to the two in the link below (Blue) store front fascia. They botht the same place???

    http://www.vodkitchen.com/masamoto-tsukiji-knives/

    http://awalkinjapan.wordpress.com/2013/05/30/tsukiji-fish-market-daiwazushi-and-masamoto-knives/

    Thanks in advance

  33. bk says

    any updates a few years later on your preferences for carbon steel versus stainless? i’m looking to get a few knives like these and wanted your input! (also maybe on the knives you got and whether you liked them as choices or would prefer something different. love the site! thx 🙂

  34. Jennifer Che says

    I still love love love my knives and use them every day. I find that I tend to use the stainless steel ones more just because they are lower maintenance. The single carbon steel knife I got is awesome, but it definitely does rust pretty soon after use if you don’t wash & dry it immediately. Sometimes, if I’m super busy doing all sorts of stuff, I tend to reach for the stainless steel ones because they are less finicky.

    I use the Santoku and Gyuto the most. I’ll use the smaller one too, but not as often. I use the Chinese cleaver the least due to the reason cited above.

    Hope that helps!

    Jen

  37. Jeff says

    I’ve been looking for a nice yanagiba in Maine to no avail so I was thinking one of the markets in Chinatown down in Boston would have something authentic.
    Have you come across anything like that?
    Most of the cutlery shops in the Boston area don’t have a great selection on single bevel knives.

  38. ricky says

    I got this knife from my japanese chef in the hotel that I’m working.when I said I want to buy knife, he suggest to masamoto gyuto, he said that masamoto is the best knife he ever used. after a month after ordering, my lovely knife arrive in dubai. surprisingly the price is more affordable than the knife that I saw on most shop in dubai, here in dubai the price is almost three times more expensive. so I thought my money was well spent 😀

  39. Glen Mac says

    About 18mnths ago I also went there and bought a single edged Carbon steel knife for myself and two Stainless ‘Western’ Knives for some friends who just got engaged. All three are still sharp without any touching up, granted, not as sharp as when they were bought (I cut into chicken bone accidently and had to pull it out).

    I’ll buy a smaller one and probably a cleaver next time I’m back.
    Love it.

  41. Kevin Sullivan says

    Hi,
    I am looking to purchase a traditional Japanese Nikiri knife for my Daughter. I already have one ( all be it Swedish ) and I love it to bits. The size i am looking for is aprox 15 cm long and aprox 50mm high.
    I was in Kobe in Sept, and am now kicking myself for not getting one then.

    Can you assist, and if so what are my price options ?

  42. Dan says

    Where can I buy tsukiji masamoto other than mtc ? I have searched the web high and low looking for somewhere but no luck… do you know of any websites from Japan trading tsukiji masamoto ?

  43. Helen Brown says

    It’s truly a great and useful piece of information.
    I’m glad that you simply shared this useful information with us.
    Please stay us informed like this. Thanks for sharing.

  44. Brett Weaver says

    Thank you for this information! As I walked by the different stalls at the market last week, I noticed that they were the only knife shop that was too busy working to try and sell. Just watching them sharpen the knives told me enough. I am going back today to get 2 knives.

  45. vadimk says

    Hi I was just reading about your post and i am heading to japan in 10 days and want to get some knives from Masamoto. If i may ask ;
    1) what size of the gyuto and petty knives did you get ?
    2) I am thinking of getting a Deba for sure + either a petty or gyuto not sure which of 2 as second knives.

    I have a zwilling german chef 20cm at home but never use and favor my 18cm japanese blue steel santoku..so that;s why would yourecommend the petty or the gyuto… 21cm is big

    Many thanks

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