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Azuma Minamoto-no MASAHISA

AzumaMinamoto no MASAHISA

Information of the year end and the new year

We are closed from 1st to 4th January 2019.

We accept orders and inquiries as follows.

  • For order on web site
    - By 15:30(Japan time) on 20th December 2018
  • For repair and sharpening
    - Those which arrived by 20th December 2018

Although we accept any orders and inquiries later than 20th December 2018, we will reply after 10th January 2019.

Thank you for your attention and kind cooperation.

MasahisaEpage.jpgKitchen knife manufacturing and sales company
"Azuma Minamoto no MASAHISA"

"Azuma minamoto no MASAHISA" is a long established knife shop in Tokyo Tsukiji Wholesale Market. Founded in 1872, our knife shop evolved from the swordsmiths of Genji.
Our products have been favored by a wide range of customers, such as professional cooks, fish markets and the home kitchen chef.
Please view our Web site, where you will find several of our products featured.
We welcome overseas orders.  Please feel free to email us if you have anyquestions, even trivial.
We will gladly recommend the best knife for your needs.
Azuma Minamoto no MASAHISA

4-13-7 Tsukiji Chuo-ku Tokyo 104-0045 Japan
info@tsukiji-masahisa.jp

Japanese style Kitchenknife

damasetW2.jpg

Typical three sets of Japanese knives
  Steel material: Damascus steel
  "Yasuki Blue No.1 steel(Aogami No.1)"  

  *Sashimi knife 24cm \ 44,000 yen
  *Deba knife 15cm \ 42,000 yen
  *Usuba knife 18cm \ 46,000 yen

damayanagi.jpgdamadeba.jpgdamausuba.jpg

Sashimi knife”Knife for Sashimi slice”
柳刃本焼黒丹柄 柳刃本霞柳刃積層両角柄柳刃積層

Yanagiba
”West Japan style Sashimi knife"

Sashimi knife that was born in the Kansai region of Japan.Single-edged thin and long shape.Best for slice Sashimi by taking advantage of the length.
蛸引本焼 蛸引本霞蛸引先丸

Takohiki
”East Japan style Sashimi knife"

Sashimi knife that was born in the Tokyo of Japan.Single-edged thin and long shape.Best for slice Sashimi by taking advantage of the length.Blade is thin and straight compared with Yanagiha.

 

Deba knife”Knife for fish cleaning”
出刃本霞 小出刃本霞黒出刃鮭切

Deba knife
”Basic Deba knife"

The best kitchen knife to fillet fish.
Thick & tough to cut the bones of chicken and fish.It is best to change the size of the Deba to match the fish. 

 

相出刃本焼 相出刃本霞

Ai Deba
”Deba narrower than basic Deba"

It is unsuitable to to cut the bone, but it is ideal for the fish fillet.

 

柳出刃本焼 柳出刃本霞

Yanagi Deb
”Deba narrower than Aideba."

This Deba is not good to cut the bone because it is too thin.It is frequently used not only fillet but also for skinning the fish.

 

Usuba & Nakiri”Knife for cuttting Vegetable ”
薄刃本焼黒丹柄 薄刃本焼薄刃本霞

Usuba Tokyo ver.

It is a Usuba that was born in the Tokyo of Japan.

Usuba is the knife for vegetables that are used in sushi and Japanese restaurant.

It is a thin, delicate blade, but it is best to peel and thinly sliced ​​vegetables.

It's use is a bit difficult, but you can walk through to learn the techniques of knife When you use this knife.

 

薄刃鎌型本焼 薄刃鎌型本霞

Usuba Kansai ver.

Sashimi knife that was born in the Kansai region of Japan.

Purpose is the same as the Tokyo version.

 

nakiriEast.jpg nakiriWest.jpg

Nakiri

It is a knife for cutting vegetables in the same way as usuba.
Big difference is Nakiri = double-edged.
 

Usuba knife”Knife for Vegetable cut”

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