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The Masamoto SW series, specifically the Swedish Stainless Steel Buffalo Tsuba knives, stands out as a remarkable example of Japanese knife-making craftsmanship. Here’s a detailed review of the series:
Key Features
Material
The blades of the Masamoto SW series are crafted from high carbon stainless steel imported from Sweden, known for its sharpness, durability, and rust resistance. This steel ensures hard, sharp cutting edges and is surprisingly easy to re-sharpen, similar to traditional Japanese “Hagane” knives.
Buffalo Tsuba
The handle of the knives is equipped with a Buffalo Tsuba (guard), which represents high quality and excellent durability. This feature is not just a testament to the knife’s professional-grade quality but also makes it aesthetically appealing and unique.
Variety of Knife Types
The series includes different types of knives such as Gyuto (Chef’s Knife), Petty Knife (Utility), and Slicer (Sujihiki), catering to various culinary needs.
Blade Lengths and Weight
The knives come in various lengths, including 165mm for the petty knife and up to 300mm for the Gyuto. Their weight is balanced for ease of use and precision in cutting.
Double-Edged Blade
The blades are double-edged, making them suitable for both left and right-handed users.
Brand Reputation
Masamoto has over 150 years of history and is recognized as a high-integrity professional chef knife brand in Japan. The brand is synonymous with quality and is often considered the No.1 Sushi Chef Knife Manufacturer in Japan.
Summary
The Masamoto SW Swedish Stainless Steel Buffalo Tsuba series is an embodiment of traditional Japanese craftsmanship combined with modern materials. The use of Swedish steel and the inclusion of a buffalo tsuba make these knives not just practical for professional and home use but also a piece of art worthy of collection.
