Masaki Hamono is based in Sanjo, Niigata. Founded by bladesmith Naoki Masaki, who trained under master Yoshiharu Fujiwara and Sanjo’s smithing school. Every step, from forging to engraving, is done by hand, ensuring not only peak performance but also unique texture and artistry on every blade.
🔸Steel Introduction:
Shironi (White #2) carbon steel is known for its purity and fine sharpening ability. It holds an excellent edge but requires attentive maintenance due to its lack of rust resistance.
🔸Knife Model Introduction:
The Wa-Gyuto is a traditional Japanese chef’s knife ideal for slicing large cuts of meat, especially premium wagyu beef. Its long and narrow profile allows precise, clean cuts that preserve texture and presentation—trusted by professionals and loved by home chefs alike.