4CR14 stainless steel, cryogenically ice-hardened, paired with a full-tang beechwood handle — designed for the slicing, dicing, and trimming that fills most of your time in the kitchen.
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A knife's performance comes down to steel, geometry, and handle — Matsato is built around a Santoku profile: a gently curved body, flat edge, and tapered tip suited to the slicing, dicing, and trimming that makes up most kitchen prep time. The blade is 4CR14 stainless steel, put through a cryogenic ice-hardening step during manufacturing — a treatment many knives at this price point skip because it adds cost and time.
An honest note on this brand: "Matsato" is sold across a number of different websites with inconsistent specs (some list beechwood handles, others rosewood; some claim different steel grades). We've built this page around the specifications that appear consistently across the more credible sources — not the highest claim, the most repeated one.
Ice-hardened stainless steel, built for edge retention.
Secured with stainless steel rivets, shaped for a stable grip.
Curved body, flat edge, tapered tip for all-purpose prep.
Forging, hardening, grinding, polishing, and inspection stages.
Different tiers of kitchen knife, different trade-offs.
Specifications based on the most consistently repeated brand information across multiple sources. Always confirm exact dimensions and materials at checkout, since specs vary between resellers.
Confirm current pricing and availability at the official store before ordering.
4CR14 stainless steel, cryogenically ice-hardened as part of the manufacturing process — a treatment step most knives in this price range skip.
Beechwood, secured to the full-tang blade with stainless steel rivets. It's shaped to fit the palm and stay comfortable through extended prep work.
A Santoku-style blade — a gently curved profile with a flat edge and tapered tip, suited to general prep work like slicing, dicing, and trimming.
Hand wash and dry immediately to prevent rust, and use a whetstone or honing steel for sharpening. Avoid dishwashers, which can dull the edge and stress the handle over time.
Traditional Japanese Santoku knives commonly sell for $100-200 or more. Matsato uses a similar blade profile at a lower price point — the trade-off is typically in the steel grade and hand-finishing compared to higher-end artisan blades.
Yes, the official store offers a 60-day return policy. Confirm the current terms at checkout before ordering.
Not sure what to look for in any chef knife? We put together a real buying guide covering blade length, tang, steel type, and handle material — the factors that actually matter. Read the full guide →
See availability and current price at the official store before ordering.
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