Inside Chef Wayne Wong’s Obsession With Masaru Knives

Masaru Knives is carving its way into KL’s kitchens. With Chef Wayne Wong at the helm, here’s why every cook should fall in love with these blades too.

Some brands are built, and others are forged: slowly, stubbornly, and with a little bit of love. Masaru Knives belongs to the latter category. What began four years ago as a two-person operation in the corner of a living room—with Chef Wayne Wong packing knives beside his then-girlfriend, now wife—has now grown into a community of chefs, cooks, collectors, and curious home cooks who simply want a good knife that feels honest in the hand.

By day, Wayne is Chef de Cuisine at Dewakan; by night, he’s the driving force behind Masaru. “It wasn’t easy,” he says, “but it was rewarding.” What kept him going wasn’t just the dream of building a knife brand, but the people he met along the way. Fellow enthusiasts, blacksmiths, partners, and even those who began as clients or friends have since become collaborators, business partners, and teammates. All united by a shared fascination with Japanese blades, their culture, and the obsessive craftsmanship behind them.

That obsession is what birthed Masaru’s latest pride: the Iron Flower series, a reminder to remain resilient and to bloom even after the storm. The newest AUS8 edition follows the Raindrop Damascus VG10, with more variations already being tested in Japan. Everything in the collection is designed in Malaysia and handmade by artisans who, as Wayne reflects, “will take 101 steps just to perfect the 100th.”

Masaru began with the 45-layer Damascus AUS10—Wayne’s trusted steel since his commis days. “It didn’t change how I cut,” he says, “but it helped turn the images in my mind into reality.” And that, in essence, is Masaru’s philosophy: the right knife should make your imagination possible.

Wayne’s upbringing also shaped the brand. “We didn’t grow up wealthy. Whatever we bought had to last,” he says. He knows some customers save for months to buy their first Masaru and he takes that responsibility personally. The goal isn’t fast sales; it’s lasting value. Though he jokes, “Once someone buys their first Japanese knife, trust me, the second one comes soon.”

Beyond purveying knives, Masaru also holds sharpening workshops with K Sharpening and programmes at Le Cordon Bleu Sunway. Wayne notes, “Most people hesitate to buy one, not from lack of interest, but from not understanding the maintenance it requires. That’s the gap we want to fill.” His vision: educate and build a

community where no one is afraid to ask questions. “Come say hi,” he says. “Sometimes, one question leads to the best purchase of your life.”

Opening photo: Chef Wayne Wong, owner of Masaru Knives Malaysia.
*This article was first published in the January – March 2026 issue of Palate.

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