Any info on Masatoshi knives? CTXT

[Mr. Helpful]

I picked one up that's nice. Crudely made, but very sharp, strong, and well balanced. Carbon full tang blade of 6" with a straight back and edge tapering to the point. Between the ricasso and the scales the blade thickens to approx. 1/2" for 1/2" of length before the scales. No guard. Scales appear to be walnut with brass pins through tang. Scales taper from blade to butt. Marked "MASATOSHI" in block letters. Did a quick websearch but didn't find anything.

 

[Esav Benyamin]

Welcome to Bladeforums!

I'm not familiar with the name myself. Let's see who else might be.

 

[rinkitink]

I have a Masatoshi Knife purchased in Okniawa in 1974. It is a 270 MM Gyuto style in forged carbon steel. The handle is wood more in line with a commercial grade knife but the edge and performance is the equal of a vintage carbon steel Sabatier. Very solid knife.