Matsato combines Japanese-inspired design with modern manufacturing to deliver a sharp, precise, and beautifully balanced knife for everyday cooking.
Matsato sells bladed products. By purchasing you confirm that you are over 18 years old and agree to our terms and conditions. All orders require signed-for delivery to an adult (18+) — we do not leave packages unattended or with neighbours. Learn more about delivery.
Matsato draws on Japanese-inspired knife design combined with modern manufacturing to create a tool that feels at home in any kitchen. The result is a knife that is sharp, precise, and beautifully balanced — built for everyday cooking, not display.
Our knives are designed in Japan-inspired style and manufactured in China to Matsato's specification, giving you the performance and craftsmanship you expect at a fair price.
Every Matsato blade is forged from AUS-8 high-carbon stainless steel — a Japanese-pattern blade profile known for its excellent edge retention and corrosion resistance.
Manufactured in China to Matsato's specification, each knife is finished with a traditional hammered texture that reduces friction and helps prevent food from sticking to the blade.
Select Matsato blades undergo sub-zero (cryogenic) tempering, a recognised metallurgical process used to convert retained austenite to martensite for improved wear resistance[1].
We don't just sell knives — we engineer them for real kitchens. Here's how Matsato stands apart from ordinary kitchen cutlery.
Our AUS-8 steel holds a razor edge far longer than standard knives. With a 2.5mm blade thickness and 8–12 degree edge angle, Matsato cuts through ingredients effortlessly.
The finger-hole guard gives you extra grip and control, while the weight distribution between blade and handle keeps fatigue at bay during long prep sessions.
The combination of AUS-8 steel and the hammered texture means your Matsato stays sharper, longer — with less frequent sharpening required.
One Matsato knife handles everything from delicate filleting to heavy-duty chopping. It's the only knife most home cooks need.
Thin, even slices every time
Precision for delicate work
Clean cuts through protein
No bruising or crushing
Fine mincing with control
Slices without squashing
Safe, controlled handling
Ideal curved blade profile
A Matsato knife is built to last — with simple, sensible care. Keep it sharp and it will serve you for years.
Wash with warm soapy water and dry immediately.
Dishwashers dull the edge and damage the handle.
Use the included blade guard or a knife block.
A quick hone before use keeps the edge aligned.
Keep away from children, always use a cutting board, and dispose of worn blades safely at a household hazardous waste facility or metal recycling centre.
See how our Japanese-style chef knife stacks up against typical alternatives on the market.
| Feature | Matsato | Alternative Knife A | Alternative Knife B |
|---|---|---|---|
| Steel Type | AUS-8 High-Carbon Stainless | Standard Stainless | Carbon Steel |
| Hardness (HRC) | ~58–59 | ~54–56 | ~60–61 |
| Handle Material | Walnut Wood | Plastic | Synthetic |
| Blade Thickness | 2.5mm | 3.0mm | 2.0mm |
| Price | £19.98 | £35.00 | £45.00 |
| Warranty | 30-Day Guarantee | 14 Days | None |
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The Matsato Journal
Practical knowledge from our kitchen to yours — steel science, technique, and honest buying advice, written to help you get more from any chef's knife.
Hardness numbers get thrown around a lot in knife marketing, but few explain what they mean in the kitchen. We break down the Rockwell C scale, why AUS-8's ~58–59 HRC is a deliberate middle-ground choice, and how hardness trades off against toughness and ease of sharpening.
Read the articleMost home cooks hold a chef's knife by wrapping the whole hand around the handle — the single biggest reason for tired wrists and uneven cuts. Here's how to learn the pinch grip in under a week.
6 min readA curved belly is built for the classic rocking motion, but it's not always the fastest option. We compare the two fundamental cutting motions and when each one actually wins.
5 min readHardness numbers get thrown around a lot in knife marketing. We explain the Rockwell C scale in plain English and why ~58–59 HRC balances edge retention against chip resistance.
7 min readHoning realigns a rolled edge; sharpening removes metal to create a new one. Confusing the two is the most common reason a "sharp" knife stops feeling sharp within a week.
4 min read
Plastic handles are cheaper to mould, but wood's grain, grip and thermal feel are hard to replicate. We look at what walnut offers — and the one trade-off you should know about.
5 min read
Glass, granite and ceramic boards look great but blunt a quality blade in weeks. Here's what surfaces actually protect your edge — and which to avoid entirely.
4 min readWhether you're upgrading a single knife or equipping the whole kitchen, there's a Matsato set for you.
One chef's knife to start
Chef's knife + utility knife
Complete kitchen of four
Prices include UK VAT. Discounts shown reflect Matsato's own previous selling price.
Because Matsato sells bladed products, we take age verification and safe delivery seriously.
We verify your age at checkout — not just a tick-box.
Delivery must be signed for by someone aged 18 or over.
We never leave packages unattended or with neighbours.
This process is required under the Offensive Weapons Act 2019 and ensures your Matsato arrives safely and legally.