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Knives
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Masahiro MV Paring Knife
The Masahiro MV 4.75 in. (120mm) Paring Knife is made of Molybdenum Vanadium(MBS-26) Stainless Steel. Ideal for cutting small to medium sized items like herbs, shallots, fruits, and vegetables. Heel is more prominent compared to traditional western paring knives. Can be used on cutting board as well as hand only. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$73.00 -
Masahiro Virgin Carbon 6.75-inch (175mm) Left Handed Santoku
Absolute Precision for the Left-Handed Professional Most 'left-handed' knives are merely symmetric blades with reversed handles, but the Masahiro Virgin Carbon 175mm Santoku is fundamentally engineered from the ground up for the left-handed user. Handling this knife reveals a distinct tactile advantage: the asymmetrical compound grind is biased specifically for a left-handed stroke, significantly reducing resistance during deep vertical cuts. When moving through dense root vegetables or firm proteins, the blade tracks straight rather than drifting, a common frustration for left-handed chefs using standard 50/50 grinds. The 1.8mm spine thickness creates a nimble, laser-like feel in the hand. Unlike thicker, heavier German-style knives, this Santoku offers immediate sensory feedback, allowing you to feel the texture of the food through the handle. The Virgin Carbon steel is the heart of this tool; at 61 Rockwell Hardness, it takes an edge that is noticeably crisper than its stainless counterparts. During intensive prep sessions, the edge remains aggressive and bitey, requiring only minimal stropping to maintain peak performance. The handle is constructed from Stamina Wood—a high-pressure resin-impregnated wood—bolstered by a polycarbonate base. This provides the classic warmth of wood with the durability required for commercial sanitation. Because this is a reactive carbon blade, it will develop a unique blue-grey patina over time, which serves as a badge of experience and provides a layer of natural protection against deep corrosion. This is not a 'set and forget' tool; it is a high-performance instrument for those who appreciate the ritual of knife care and the unmatched reward of a carbon steel edge. Learn More$128.25 -
Masahiro Virgin Carbon 10.5 in. (270 mm) Left Handed Sujihiki
Masahiro Virgin Carbon 10.5 in. (270 mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife. Learn More$210.00 -
Masahiro Virgin Carbon 9.5 in. (240 mm) Left Handed Sujihiki
The Art of the Single Stroke: The Masahiro Virgin Carbon 240mm Left-Handed Sujihiki For the left-handed chef, pitmaster, or host, a perfect slice is a mark of pride. The Masahiro Carbon 240mm Sujihiki is the specialist's tool, engineered to deliver that perfection. This is not a repurposed carving knife; it is a dedicated slicer forged with a true left-handed grind, designed to glide through roasts, brisket, and delicate fish in a single, effortless pass. The long, narrow profile of the Sujihiki is purpose-built to minimize friction, preserving the integrity and moisture of the protein you've worked so hard to prepare. At its heart is Masahiro's legendary high-carbon steel, renowned for its ability to achieve and hold a surgical-grade edge that stainless steel simply cannot match. The critical feature, however, is the asymmetrical grind, tailored specifically for the left-handed user. This ensures the blade tracks perfectly straight, eliminating the frustrating steering and resistance common when using a right-handed slicer. Like all true high-performance tools, this knife demands respect. It will develop a beautiful, protective patina over time—the visual story of countless magnificent meals. For the lefty who refuses to compromise on performance, this Sujihiki is the definitive instrument for the art of the slice. Learn More$171.25 -
Masahiro Virgin Carbon 9.5-inch (240mm) Left Handed Gyuto
A True Asymmetrical Southpaw Grind Built for High-Volume Precision For the left-handed professional, using a standard knife—or even a 'neutral' 50/50 grind—means constantly fighting the natural 'pull' of the blade toward the right. The Masahiro Virgin Carbon 240mm Gyuto (MH13112) eliminates this mechanical drift. Unlike mass-market brands that simply flip a handle and label it 'lefty,' Masahiro engineers the blade geometry from the ground up with a specialized asymmetrical grind. This offset geometry compensates for the clockwise torque of a left-handed stroke, ensuring the blade tracks perfectly straight through dense root vegetables and heavy proteins. The 240mm (9.5") length provides the necessary leverage for splitting large cabbages or processing sub-primals, yet the 2.05mm spine thickness keeps the knife nimble enough for horizontal onion cuts. This is 'Virgin Carbon' steel—a high-purity alloy that lacks the large chromium carbides found in stainless steel. In practical terms, this results in an ultra-fine grain structure that can be sharpened to a significantly steeper, more acute angle. When you are 40 lbs into a mirepoix prep, you will feel the difference in the lack of resistance. Note that this is a reactive tool. Over time, the silver blade will develop a characteristic blue-grey patina. This is not a defect; it is a protective layer and a mark of a professional carbon steel instrument. For the chef who understands maintenance, the reward is an edge that stays sharp through a double-shift and responds to a ceramic rod with immediate, biting aggression. Learn More$171.25 -
Masahiro Virgin Carbon 8.25 in. (210mm) Left Handed Gyuto
For the Left-Handed Purist: The Masahiro Virgin Carbon 210mm Gyuto For every left-handed chef and culinary enthusiast who has had to compromise, your search is over. The Masahiro Carbon 210mm Gyuto is not an ambidextrous knife; it is a dedicated, precision tool forged specifically for you. This is a no-nonsense workhorse from one of Japan's most respected makers, created for those who value the unparalleled, surgical sharpness that only traditional high-carbon steel can provide. The soul of this knife is its blade, forged from Masahiro's proprietary high-carbon steel. This steel is revered by professionals for its ability to take a frighteningly sharp edge and for its ease of sharpening. The 210mm Gyuto profile is the quintessential multi-purpose shape, perfect for everything from slicing proteins to dicing vegetables. Most importantly, the blade features a true left-handed asymmetrical grind, ensuring it cuts straight and smoothly without steering, providing a level of control and precision that right-handed knives simply cannot offer a lefty. As you use it, the steel will begin to tell the story of your culinary journey, developing a unique, stable grey patina that protects the blade. This is not a stainless, set-it-and-forget-it tool; it is a pure performance instrument that rewards proper care with a cutting experience that is second to none. Learn More$136.75 -
Masahiro Virgin Carbon 6-inch (150mm) Left Handed Sakabone
The Masahiro Virgin Carbon 6 in. (150mm) Left Handed Sakabone is not a standard boning knife; it is a high-performance instrument built for the rigors of professional meat processing. For the left-handed butcher, finding a tool with the correct geometry is often a struggle—the Sakabone solves this with an 80/20 asymmetrical grind specifically oriented for lefty ergonomics. The blade is forged from Masahiro’s legendary Virgin Carbon steel, a material prized by professional chefs for its ability to take a frighteningly sharp edge and hold it through hours of high-volume prep. This knife excels where standard honesukis might fail. The blade is thicker and heavier, providing the momentum needed for chining and separating joints. A critical design feature is the dual-grind approach: 80% of the blade length is a razor-sharp single edge for clean meat separation, while the section nearest the handle is double-ground and intentionally blunted. This 'heel-buffer' allows you to push through tough connective tissue and joints without the risk of chipping the high-hardness steel. Whether you are a high-volume line cook prepping forty chickens or a boutique butcher working with suckling pigs, this knife offers the weight and balance required for fatigue-free performance. Note that as a carbon steel tool, it will develop a beautiful patina over time, signaling its status as a hard-working professional tool. Learn More$132.50 -
Masahiro Virgin Carbon 6-inch (150mm) Left Handed Honesuki
Precision Poultry Breakdown: The Left-Handed Advantage When handling high-volume poultry prep, the stiffness of your blade and the bias of your edge determine both speed and safety. The Masahiro Virgin Carbon 150mm Honesuki is not a standard flexible boning knife; it is a rigid, triangular specialist designed for the specific resistance of chicken and duck carcasses. In hands-on testing, the first thing a professional will notice is the absolute lack of blade chatter. When navigating the ball-and-socket joints of a bird, the 61 HRC Virgin Carbon steel transmits tactile feedback directly through the handle, allowing you to feel the transition between cartilage and bone without the 'bounce' common in softer stainless alloys. This is a dedicated left-handed tool. While many manufacturers simply flip a handle, Masahiro executes a true asymmetrical grind. This geometry ensures that as you slice along the breastbone, the knife tracks straight rather than veering into the protein. The tactile experience of the Stamina Wood handle—a high-pressure resin-treated wood—provides a secure, non-slip grip even when hands are wet from processing. As a high-carbon tool, this blade will develop a distinct blue-grey patina after its first shift. This is not a defect; it is the mark of a professional tool that has 'broken in,' becoming more resistant to deep corrosion while maintaining a toothy, aggressive edge that stainless steels cannot replicate. Learn More$132.50 -
Masahiro Virgin Carbon 6-inch (150mm) Left Handed Utility Knife
Surgical Precision for the Left-Handed Professional Prep Station When a standard paring knife is too small and a chef’s knife is too cumbersome, the Masahiro Virgin Carbon 150mm Utility Knife (Petty) fills the gap with industrial-grade efficiency. This is not a general-purpose tool; it is a specialized instrument designed for left-handed professionals who demand surgical control over shallots, herbs, and small citrus. Forged from Masahiro's legendary Virgin Carbon steel, this blade reaches a staggering 61 on the Rockwell C scale. This hardness allows for a significantly thinner, more acute edge that holds its bite through hundreds of pounds of prep. Unlike mass-produced stainless steel, this virgin carbon alloy responds instantly to a ceramic hone, allowing you to maintain a screaming-sharp edge during the heat of a double shift. The true value of the MH13104 lies in its dedicated left-handed geometry. While many brands offer 'neutral' grinds, Masahiro utilizes a specific asymmetrical bevel that prevents the blade from pulling during the cut, ensuring perfectly vertical slices every time. The Stamina Wood handle is pressure-treated with resin, offering the warm feel of natural wood with the sanitary durability of a polymer—essential for passing strict health inspections in high-volume environments. Because this is a high-performance carbon steel tool, it will develop a unique patina over time, signaling a chef’s commitment to their craft and tool maintenance. Learn More$93.75 -
Masahiro Virgin Carbon 6.5-inch (165mm) Nakiri Vegetable Knife
The Masahiro Virgin Carbon 165mm Nakiri is a specialized tool designed for those who prioritize a refined edge over the convenience of stainless steel. In hands-on testing, the first thing a chef notices is the weight distribution; at 1.85mm at the spine, it feels remarkably nimble, allowing for rapid 'tap-chopping' without hand fatigue. The 'Virgin Carbon' steel used here is an exceptionally pure alloy, devoid of the large chromium carbides found in stainless knives. This results in a grain structure that takes a toothy, aggressive edge that bites into waxy pepper skins and dense root vegetables with minimal resistance. When handling this Nakiri, the asymmetrical grind becomes its defining characteristic. Unlike a standard 50/50 bevel, this blade is optimized for right-handed users to push food away from the blade as it cuts, preventing the suction that often slows down prep work. You will notice the steel begin to develop a blue-grey patina after the first few onions or proteins—this is the mark of high-quality carbon steel. While it requires immediate drying to prevent oxidation, the tradeoff is a knife that is significantly easier to hone on a 6000-grit waterstone than any Western equivalent. The flat profile ensures full contact with the cutting board, eliminating the 'accordion' vegetable strands that often occur with curved chef's knives. Learn More$99.25
