Size :w345×d35×h20mm（sword length :215mm）
Color : HAKUTOU / KOKUTOU
Case Size：w380×d70×h30mm
Weight：95-100g
Composition：Ceramic / Water Buffalo Horn / Solid Wood
MADE IN JAPAN
Product No
-03. matou -磨刀-
CERAMIC × JAPANESE KNIFE “ matou ”
Japanese knife × Ceramic “matou-磨刀-”
A sashimi knife that combines the traditional charm and craftsmanship of Japanese knives with the functionality of ceramic materials, requiring no maintenance.
① The next generation of sashimi knives that make sashimi even more delicious.
② Made from functional ceramic with high hardness and wear resistance, it maintains a fresh cutting edge. Maintenance-free yet professional-grade.
③ A fusion of traditional craftsmanship from Osaka Sakai and blades from Iwate. Made in Japan with a commitment to quality.
A fusion of sashimi knives and ceramic materials.
A sashimi knife that combines the traditional charm of Japanese knives with the functionality of ceramic materials, requiring no maintenance.
That is “matou-磨刀-”.
It is said that the deliciousness of ingredients depends on the sharpness of the knife.
Freshly cut sashimi with beautiful, sharp edges looks appealing and has a unique deliciousness.
Although sashimi knives are not commonly used, there are many opportunities to prepare sashimi in everyday life, such as eating sashimi or making hand-rolled sushi.
Experience the joy of enjoying freshly sliced, delicious sashimi at your own dining table. A perfect gift for those who enjoy fishing or cooking.
We envisioned a next-generation Japanese knife that combines traditional Japanese craftsmanship with advanced technology, making it easier to use and more accessible to everyone.
With that vision in mind, “matou-磨刀-” was born.
① Surprisingly light and sharp cutting performance
・Hardness is approximately twice that of stainless steel
・Sharpness lasts over 200 times longer
Achieved through a unique manufacturing process
The blade used in this “matou” is made of ceramic. Unlike metal blades, ceramic blades are made by baking powdered ceramic material, and are characterized by their lightness and sharpness, allowing them to cut smoothly.
Among these, the ceramic blade material used in this product is a ceramic knife (super ceramic blade material) that achieves high density and high wear resistance through Forever Technology's unique manufacturing method. Its hardness is approximately twice that of stainless steel, and its sharpness lasts more than 200 times longer (according to CATRA data).
*CATRA (Cutlery & Allied Trades Research Association) is a globally recognized institution based in the UK that conducts wear resistance tests on blades in accordance with ISO standards.
high-density manufacturing method
Super ceramics produced using the high-pressure pressing method achieve ultra-high density.
It incorporates Forever Technology, the long-standing forming technology of Forever, a manufacturer of powder molding machines. Compared to porous ceramics, it has been proven to have five times the ultra-wear resistance and permanent cutting performance in tests conducted by the world-renowned Katra Corporation.
Super Ceramic has been proven to be manufactured using a high-pressure, high-density method that applies approximately 10 times more pressure than general products (approximately 3 tons per square centimeter).
② New material requires no maintenance
No sharpening required | Rust-proof | No coating required
No sharpening required
Super ceramic is a material so hard that it can only be sharpened with a diamond, making it resistant to wear and tear and allowing it to retain its sharpness for a long time after purchase.
Unlike conventional sashimi knives, there is no need to sharpen it frequently to maintain its sharpness, so you can use it casually while still enjoying its authentic sharpness.
Rust-proof
Ceramic is not a metal, but a type of porcelain, so it does not rust.
Furthermore, it is resistant to acids and alkalis, so even when cutting acidic fruits such as lemons, the blade will not corrode.
No coating required
To prevent rust, metal blades must be coated with vegetable oil such as camellia oil when storing them.
Ceramic knives do not rust, so no special care is required.
After cooking, simply wash with a neutral detergent, wipe dry, and store as is, making them suitable for everyday use.
Additionally, “matou-grinding” knives can be maintained using bleach. If discoloration of the blade or handle becomes noticeable, soaking them periodically in diluted bleach can help maintain their shine like new.
③ No iron flavor transferred to food
Maximizing delicate flavors
Ceramic does not have the smell or taste characteristic of metal.
Since the smell of metal does not transfer to food, you can maximize the delicate flavor of white fish and other foods, allowing anyone to cut sashimi “deliciously.”
In addition, strong smells such as garlic are washed away without remaining on the blade, preventing the taste from transferring to other foods.
④ The secret to cutting “deliciously”
Specialized in cutting sashimi
In Japanese cuisine, we pay close attention to the delicate aspects of ingredients, such as their original flavor and texture. Therefore, it is common to change the type of knife used depending on the ingredients and parts being cooked.
The Yanagiba knife (sashimi knife) is a knife specialized for cutting fish, which requires freshness.
The Yanagiba knife (sashimi knife) is characterized by its long, narrow shape with a pointed tip. Most of them are single-edged.
Due to its asymmetrical shape, it is also a characteristic feature that there are versions for both right-handed and left-handed users.
Traditional single-edged knife
The main advantage of a single-edged knife is its sharpness. Regular knives are sharpened on both sides, but as the name suggests, single-edged knives are sharpened only on one side, resulting in a very thin and sharp blade.
The long blade allows you to cut in one swift motion, leaving the cross-section intact and creating a smooth cut. The texture is also pleasant, allowing you to enjoy sashimi even more.
Reproduction of every detail
Furthermore, the back side of the blade is not completely flat but slightly hollowed. This is called the "hollow grind".
Thanks to this hollow grind, the contact area with the ingredients is reduced, which decreases friction, resulting in a cleaner cut surface and sharp edges on sashimi slices.
Additionally, this shape improves the separation of the sliced food from the blade, creating air channels that help prevent the ingredients from sticking.
For our latest "matou", we collaborated with skilled technicians from a ceramic factory and went through repeated trial and error to faithfully reproduce the beauty of this traditional design.
⑤ Shape designed for ease of use
Just the right length for home use
The “matou” knife is 七寸 (7 SUN, 215 mm) in length. It is designed to be easy to use in a typical Japanese kitchen.
It fits into commercially available knife stands, so even those purchasing a sashimi knife for the first time will have no trouble finding a place to store it.
Weight for reducing burden
When cutting sashimi, the key is to use the weight of the knife to cut through, without putting too much force into your shoulders and arms. “Matou” is designed to be thicker than a normal ceramic knife, giving it just the right weight to reduce the strain of cutting.
Wooden handle that fits comfortably in your hand
The handle features a traditional “water buffalo handle” The ferrule is made of water buffalo horn, and the handle is made of wood. Since water buffalo horn and wood have similar softness, there is an advantage in that even after many years of use, there is little difference between the two materials. As you use it, it will change over time to fit your grip.
The natural wood is carefully polished by craftsmen in Sakai, Osaka, one piece at a time.
Each piece is unique, so please enjoy the natural beauty of each one.
The cross-section is crafted into an octagonal shape, offering a comfortable grip that fits naturally in the hand.
Every detail of matou is thoughtfully designed with no excess, combining both functionality and beauty to enhance the dining experience.
Traditionally, names are engraved on Japanese knives using a method called mei-kiri (銘切り), where a metal chisel known as a tagane is tapped with a hammer to carve the name into the blade.
Rather than engraving in the usual sense, this technique involves cutting into the metal — hence the term mei-kiri, which literally means "cutting a name."
In this case, because the blade is made of ceramic and difficult to engrave by hand, the name goyemon was applied using laser processing.
⑥ Made in Japan with attention to detail
traditional craftsmanship
One of the appealing features of Japanese knives is their wooden handles.
This time, matou-磨刀- was able to realize this project with the cooperation of Tatsumi Mokue Seisakusho, a company founded in 1927 in Sakai, Osaka.
Tatsumi Mokuhari Seisakusho manufactures over 1,200 types of Japanese knife handles. Their techniques are truly masterful.
We borrowed their traditional techniques and wisdom cultivated over many years.
Because the center of gravity and the delicate application of force when cutting sashimi are important factors, we repeated adjustments in millimeter increments many times and succeeded in integrating the ceramic blade.
A global standard born in Japan
The new ceramic blade was developed in collaboration with Forever Co., Ltd., which has a factory in Iwate Prefecture.
The durability of the sharpness of “matou” is achieved through Forever's unique manufacturing method, which involves high density and high wear resistance.
Originally a manufacturer of powder molding machines with 30 years of experience, the sintering technology accumulated through the manufacture of powder molding machines is advanced even by global standards.
In addition to sintering technology, knife sharpening is also one of Forever's strengths. The complex shape of “matou-knife sharpening” is achieved through delicate and advanced finger techniques.
Craftsmen from both Japan and abroad, with their long-established traditions and advanced techniques, cooperated with goyemon's vision.
The craftsmen's uncompromising attitude toward every detail helped us at goyemon turn our vision into reality.
Following the Japanese approach to food
As mentioned earlier, it is common in Japanese cuisine to switch between different types of knives depending on the ingredients and parts being prepared.
This practice is said to stem from the Japanese culinary philosophy of preserving the original flavor of ingredients by using appropriate cooking methods and maximizing the quality of the ingredients.
While a versatile knife that can handle a wide range of ingredients is certainly appealing, at goyemon, we also want you to appreciate the charm of using the most suitable knife for each ingredient. The attention to detail and extra effort involved in using the right tools is one of the beautiful traditions of Japanese craftsmanship.
The optimal solution for ceramic knives that covers their weaknesses
Ceramic knives are twice as hard as stainless steel knives, giving them a sharp cutting edge.
However, ceramic knives have a weakness in that they are brittle due to their hardness.
If you try to cut large vegetables such as pumpkins, hard root vegetables, or bones, the ceramic blade may crack or chip.
Therefore, we decided to specialize in knives for cutting soft sashimi.
By reducing the opportunities to cut ingredients that ceramic knives struggle with, we have addressed this weakness. While maintaining the concept of a single-edged knife, we have evolved the design to maximize the functionality of ceramic material, such as its ability to maintain a sharp edge, resist rust, and prevent the transfer of iron flavor.
“The blade material is hard and sturdy, making it ideal for preparing sushi ingredients.”
Akasaka Sushi Otani | Owner Keisuke Otani
This is an excellent kitchen knife.
It significantly reduces the stress of daily maintenance, which is something every cook constantly has in mind.
The blade is hard and durable, making it perfect for slicing ingredients like tuna or sea bream for sushi.
And of course, if it handles fish that well, it’s more than capable of cutting through chicken breast or thigh with ease.
The Kokutou (black ceramic) version, in particular, has a professional look — I’d honestly love to start using it in my kitchen right away.
I used to think that sashimi knives were long and difficult to handle, but I was pleasantly surprised by how well this one fit in my hand—even for someone with smaller hands like mine.
It cut through fish effortlessly, without needing any pressure, which made it feel really easy to use.
The length is also just right for home kitchens, which made it feel very family-friendly.
With a big family, I use knives all the time, so just not having to worry about maintenance really helps cut down on housework.
And the white blade gives it such a clean, hygienic look in the kitchen—I love that, too!
“I'm grateful that I don't have to do maintenance, which greatly reduces the time I spend on housework.”
Writer/Housewife | Tokiko Nitta
Color variation
HAKUTOU / 白陶
A classic material that combines the natural color of ceramic with traditional Japanese magnolia wood. The unique visual appeal, which may seem unusual at first glance, was born from the desire to create a new standard for the future.
KOKUTOU / 黒陶
Special technology has been used to create black, matte ceramic. The wooden handle is made from luxurious walnut, resulting in a professional-grade product.
Package
The packaging for “matou” is made of thick cardboard folded and stitched at the corners. Traditionally, this type of packaging is used for cardboard boxes, but goyemon deliberately chose to display the stitching on the outside.
Product details and precautions for use
【Precautions for use】
・Ceramic is not metal, but a type of pottery. Therefore, please note that strong impact or excessive force such as twisting or bending may cause the blade to chip or crack.
・For the above reason, please note that ceramic knives may chip or crack if used to cut hard objects (*).
※ Examples include pumpkins, frozen foods (partially thawed foods), mochi, meat and fish with bones, crab, corn, and fruit seeds.
• Do not clean with a metal scrub brush.
※ Since ceramic is harder than metal, using a metal scrub brush may cause the brush to wear down, resulting in metal particles staining the blade black.
• The handles are made of natural materials and may vary in appearance. The actual color and texture may differ from the photo.
• Ceramic knives cannot be sharpened with ordinary whetstones. Please use a specialized knife sharpener such as a diamond sharpener (for single-edged knives).
• Since the handles are made of natural materials such as water buffalo horn or wood, please avoid using dishwashers or dish dryers. After hand washing, store them by air-drying.
FAQ
Q：Can matou be sharpened with a regular whetstone?
A: Please use a separately sold diamond sharpener for ceramic knives (single-edged). Sharpening with a regular whetstone for metal knives may cause chipping or cracking, so please refrain from doing so.
Please rest assured that we also offer a sharpening service (for a fee).
Q： How should I maintain it on a daily basis?
A：Like other tableware, simply wash it with a neutral detergent, rinse thoroughly, and dry it. No sharpening is required for daily maintenance.
Q：Can I use it to fillet fish?
A：The “Yanagi-ba knife” is a tool for cutting fish that has already been filleted. For filleting fish, it is generally recommended to use a “Deba-ba knife.”
Q：It says “sashimi-specific knife,” but can I use it to cut other ingredients?
A：Although it is labeled as “specific,” it can certainly be used to smoothly cut vegetables and meat as well.
