Click to view our Accessibility Statement or contact us with accessibility-related questions
Masazumi Hammered Steel Kitchen Knives
01 / 08
Masazumi Hammered Steel Kitchen Knives
bookmark_border
Where's the price?
To negotiate the best possible price for our customers, we agree to hide prices prior to logging in.
926 requests
Product Description
A sharp knife in the kitchen is essential for safety and efficiency. These kitchen knives from Masazumi feature blades made from three layers of stainless steel Read More
search
close
Sort by: Top Conversations
keyboard_arrow_downSoko
224
Jan 10, 2017
I was going to order this knife but thank you to the comments talking about tang. I feel that the MSRP should be $25 not this cost. In addition unless I get confirmation that the Copy writer has been fired I will not buy anything more from mD and have informed my reddit personal army and twitter followers.
warchyld67
Jan 12, 2017
considering HIS comments and proclivities id say he was the Neck bearded one. IMHO
Schmengie
58
Jan 10, 2017
Not full tang=not worth buying
And no, rat-tail is not good enough. I've lost more knives to poor handles/tang than any other failure mode combined. If I can't SEE the full tang, I don't trust a manufacturer to not try to skimp on it to save money.
And no, rat-tail is not good enough. I've lost more knives to poor handles/tang than any other failure mode combined. If I can't SEE the full tang, I don't trust a manufacturer to not try to skimp on it to save money.
warchyld67
Jan 11, 2017
but hells kitchen shows are reality and it happens all the time right....right?
Wigdaddy
549
Jan 12, 2017
I love that these are labeled "everyday carry." Bunch of freaking sociopaths, all y'all. My kind of people. ;)
Wigdaddy
549
Jan 12, 2017
Using the kitchen knives you carry with you everywhere you go. Yep, going to stand by my words with this one. :)
Joethechef
37
Jan 10, 2017
You might want to talk to your copy writer as people want knives that cut, slice, shave, that is words that denote sharpness. Not tear, rip, etc.
I realize this is a pretty petty comment but it was the first thing I noticed.
vinberdon
53
Jan 10, 2017
JoethechefAs a fellow chef, I wholeheartedly agree. I do not want a knife that rips my food. LOL
Cilantro
21
Jan 10, 2017
JoethechefThey was one of the first things I noticed, too. Does anyone know anything about these knives or the brand?
sockpuppy
451
Jan 12, 2017
Yes, V-Gold is conventionally used as a synonym for VG-1 even though, pedantically speaking, it could mean both.
Most of the more popular mid-range knives will use VG-10. Nenox/Nenohi knives (which use VG-1) are about 6x as expensive as Tojiro DPs. Some cheaper brands, as well as a few fairly expensive lines of knives also use VG-1. VG-10 is just better recognized and is commonly believed to be "better" because of edge holding, but it's also more difficult to sharpen, and less tough. But "super steel" sells knives and manufacturers have had a lot of success pushing VG-10 (and similar steels) on the general public. VG-1 is a less expensive base material but expensive doesn't necessarily mean best.
Having gone down the "super edge holding" knife road in years past, and having felt the frustration from trying to maintain a wear resistant ultra-hard blade, I can see the reasons why VG-1 might be a better choice for some users, but it's complicated. Depends on whether you do your own blade maintenance, how much appetite you have for time spent per session, and what kind of gear you have (soft stones, diamonds, etc).
The important thing is that one is not better than the other, they are just different steels with different pros and cons.
Most of the more popular mid-range knives will use VG-10. Nenox/Nenohi knives (which use VG-1) are about 6x as expensive as Tojiro DPs. Some cheaper brands, as well as a few fairly expensive lines of knives also use VG-1. VG-10 is just better recognized and is commonly believed to be "better" because of edge holding, but it's also more difficult to sharpen, and less tough. But "super steel" sells knives and manufacturers have had a lot of success pushing VG-10 (and similar steels) on the general public. VG-1 is a less expensive base material but expensive doesn't necessarily mean best.
Having gone down the "super edge holding" knife road in years past, and having felt the frustration from trying to maintain a wear resistant ultra-hard blade, I can see the reasons why VG-1 might be a better choice for some users, but it's complicated. Depends on whether you do your own blade maintenance, how much appetite you have for time spent per session, and what kind of gear you have (soft stones, diamonds, etc).
The important thing is that one is not better than the other, they are just different steels with different pros and cons.
BEARSxARExPEOPLExTOO
211
Jan 10, 2017
Also, can anyone find this on amazon or some other website with reviews or prices to compare to? Massdrops prices are most likely higher. Like always...
runtrails
10
Jan 13, 2017
I too have a Miyabi chef's knife. It's my favorite knife for almost everything. Sharpen once a month or so.
SkitTheCrit
92
Jan 10, 2017
TodzkiYou mean you DON'T carry a full set of cutlery with you at all times? What if you run into a dining emergency?
Judeau
7
Jul 21, 2018
Thats not hammered... thats a punch, some poor person has to stand at a work bench and dent a sharper knife than he has at home so that whomever buys these can see fake craftsmanship. Well done consumer class.
MonkeyBoy54321
102
Sep 14, 2017
Hey I own this knife now. Let me tell you what I think about it.
I own the petty knife since I needed a smaller knife for slicing through chicken and stuff. I saw this and bought it. There was no premeditation so I can't say I made the best choice for the price but I like the knife.
Steel
Ok so this is sandwiched steel and I didn't really know what to expect. It was my first kind of this type of steel. When I first got it I did the tap test where you tap the knife to hear if there is a ding. It usually says the amount of chromium in the knife. Most good knives have at least a small ding because all stainless steel has this. I tapped the petty knife and there was no ding. This made me worry of course. So next I ran the knife on a strop to see how sharp it would get. It got insanely sharp. Arm shaving sharp and could even cut hair if you hit it with a knife. I felt better about the steel after that. I've used the knife for a little less than a month with moderate use (3-4 times a week) and it's still sharp.
Build quality
This knife is light. Like really light. I thought my knife was missing from the box that's how light it was. I would say this knife is more handle heavy than blade heavy, it sure isn't balanced and I would be surprised if it was for such a small knife. The handle is well built and of a decent size. The hammered parts look weird, like they used a machine with too small of a head. You only notice it if you look at the knife for along time though. The clay pattern on it was pretty good in comparison though. I like it.
Final thoughts
It's a unique razor sharp knife that I got for like 40 dollars. I would buy it again for someone else. It has good edge retention and looks nice.
sbky
7
Jan 11, 2017
These are beautiful but Tojiro is still my go to for affordable bombproof kitchen knives. I know very few chefs who spend more than $100 on a knife that will get dropped, misused, borrowed, and generally beaten in a professional kitchen environment.
Lamphare
20
Jan 12, 2017
sbkyThere can also be a cultural difference. Many, if not all Japanese chefs I've known in the States carry their own personal sets of knives, if not two that they switch every day. Some of the knives far exceeds the $100.
Showing 56 of 123
Recent Activity
Related Products
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop