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Knives
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Masahiro Virgin Carbon 9.5 in. (240mm) Wide Santoku
The Masahiro Carbon 9.5 in. (240mm) Wide Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife. This is a very unique knife in that I've never seen a santoku this large. The steel is 3mm thick at the spine and is very smoothly tapered to the edge, with a long single bevel. 2 1/2 inches width from spine to heel and 12 ounce weight. This wide Santoku is a real work horse with a screaming sharp edge that enable you to go from splitting chickens to mincing chives. Highly recommended. Made in Japan. Learn More$192.00 -
Masahiro Virgin Carbon 6.9 inch (175mm) Santoku
Legendary Sharpness for the Dedicated Chef The Masahiro Virgin Carbon Santoku (175mm) is widely regarded as one of the best-kept secrets in the professional culinary world. While many modern knives prioritize being "maintenance-free," this blade prioritizes one thing above all else: pure cutting performance. Forged from Masahiro’s premium Virgin Carbon Steel, this knife takes an edge that is significantly sharper and thinner than standard stainless steel, allowing it to glide through onions, peppers, and proteins with zero resistance. The Masahiro Difference: The 80/20 Edge
What makes this knife feel different in your hand is its unique asymmetrical edge geometry. Unlike standard Western knives that are ground evenly on both sides (50/50), Masahiro craftsmen sharpen this blade to an 80/20 ratio. This subtle yet powerful design creates a steeper, sharper angle on the right side, pushing food away from the blade for cleaner slices and superior release. It transforms a standard prep knife into a precision instrument. Built to Work
Designed for the rigors of a professional kitchen, the handle is crafted from antibacterial reinforced wood. It offers the warm, classic look of Rosewood but is impregnated with resin to prevent shrinking, cracking, or water damage. Note: This is a true high-carbon steel knife. It is not stainless. It will develop a unique gray patina over time—a badge of honor for the chef—and must be washed and dried immediately after use to prevent rust. Learn More$99.25 -
Masahiro Virgin Carbon 10.5 in. (270mm) Sujihiki
The Masahiro Virgin Carbon 10.5 in. (270mm) 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 -
Masahiro Virgin Carbon 9.5 in. (240mm) Sujihiki
The Masahiro Virgin Carbon 9.5 in. (240mm) 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$132.50 -
Masahiro Virgin Carbon 10.5 in (270mm) Gyuto
The Pinnacle of Purity and Performance For the chef who understands that the soul of a knife is its steel, the Masahiro Virgin Carbon 10.5-inch (270mm) Gyuto is a revelation. This is not just another kitchen knife; it is a purist’s tool, crafted from one of Masahiro's most revered materials: Virgin Carbon Steel. This proprietary high-carbon steel is exceptionally pure, allowing for an incredibly fine, razor-sharp edge that stainless steel simply cannot replicate. The result is a cutting experience that feels almost frictionless. The long, 270mm blade glides through ingredients with breathtaking ease, making it a powerhouse for everything from thinly slicing proteins to dicing vast quantities of vegetables. As a true carbon steel knife, it is highly reactive and will develop a unique, beautiful patina over time—a visual story of the meals you’ve created. This patina not only adds character but also helps protect the blade from rust. While many traditional Japanese knives are demanding, Masahiro has ground this blade with a slightly more robust 80/20 asymmetrical bevel. This provides the precision of a Japanese edge with added durability for the demands of a professional kitchen. Lightweight, perfectly balanced, and breathtakingly sharp, this Gyuto isn't just a tool—it's a commitment to the art of cooking. Learn More$162.25 -
Masahiro Virgin Carbon 9.5-inch (240mm) Gyuto
The Masahiro Virgin Carbon 240mm Gyuto (MH13012) is a specialized instrument for chefs who prioritize mechanical efficiency over stainless convenience. Unlike standard 50/50 bevels found in mass-market knives, this blade features a dedicated right-handed asymmetrical grind. By biasing the edge geometry approximately 80/20, Masahiro engineers a knife that tracks perfectly straight through dense produce—like butternut squash or large cabbages—negating the natural outward 'pull' common in symmetrical blades. The 240mm (9.5-inch) length provides the essential pivot point for rocking motions and the necessary reach for slicing large proteins in a single stroke. At the core is Masahiro's 'Virgin Carbon' steel, a high-purity alloy intentionally crafted without large chromium carbides. This results in a remarkably fine grain structure. During testing, this steel exhibits a 'toothy' bite that holds its edge through an entire double shift and responds with immediate aggression to a fine-grit whetstone or ceramic rod. Hand-handling reveals a forward-weighted balance, placing the center of gravity where the blade meets the bolster. This assists in push-cutting, allowing the weight of the 240mm blade to do the work. The handle, constructed from resin-impregnated Stamina Wood, provides the tactile warmth of natural wood with the moisture resistance required for a commercial dish pit environment. Note that this is a reactive carbon steel tool; it will develop a unique blue-grey patina with use. This oxidation is a protective layer, sealing the steel and signifying a professional-grade carbon instrument. Learn More$132.50 -
Masahiro Virgin Carbon 8.25 in. (210mm) Gyuto
The Masahiro Virgin Carbon 210mm Gyuto is one of chef David's favorite knives. A reliable workhorse with scalpel like precision. The asymetrical shape of this knife drops through food with remarkable ease, pushing each slice cleanly from the blade. This blade size is an excellent choice for line cooks who don't have the space to accomodate a larger knife. This knife takes a beautiful edge that can be maintained between sharpenings with a quality honing steel. We highly recommend this knife, it is one of our most popular models (with good reason)! Learn More$106.00 -
Masahiro Virgin Carbon 7-inch (180mm) Gyuto
The Masahiro Virgin Carbon 180mm (7 in.) Gyuto is designed for those who prioritize a razor-sharp edge over the convenience of stainless steel. This is a tool for the dedicated cook. Forged from high-purity 'Virgin' carbon steel and tempered to a 61 Rockwell C hardness, this blade offers a level of crispness in the cut that stainless alloys simply cannot replicate. At 180mm, this Gyuto bridges the gap between a standard chef's knife and a utility knife, making it the perfect choice for high-volume line work where space is limited but performance cannot be compromised. The weight is balanced toward the heel, providing enough heft for dicing dense root vegetables like carrots and parsnips, yet remains nimble enough for mincing shallots or fine-slicing herbs. Unlike mass-produced western knives, this blade features an asymmetrical grind. This 70/30 edge profile allows the knife to track straighter through food and reduces resistance, effectively doing the work for you. Users should note that as a non-stainless tool, the Virgin Carbon series will develop a unique patina over time. This is the mark of a seasoned tool, though the blade must be kept dry between tasks to prevent corrosion. For the chef who understands tool maintenance, the reward is a knife that stays sharp through 40 lbs of prep and hones back to a frightening edge in seconds. Learn More$99.25 -
Masahiro Virgin Carbon 6 in. (150mm) Sakabone
The Masahiro Virgin Carbon 6 in. (150mm) Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. One sided for 80 percent of blade length. Two sided and blunted near the handle for pushing through joints. Learn More$102.50 -
Masahiro Virgin Carbon 6 in. (150mm) Honesuki
The Masahiro Virgin Carbon Honesuki is a triangular, wedge shaped knife designed for processing protiens, particularly poultry. This is a heavy duty knife that tapers to an extremely sharp edge, excellent for seperating joints, trimming fat, and skinning. This is an extremely functional knife that has the heft to process whole fish and animals, but is very well balances and easy to control. At 150mm this knife is long enough to be used on beef and pork, but short enough to be used on small fish or game birds. This is an excellent Japanese alternative to the narrow western style boning knives that are typically used for processing in the United States. If you are interested in working with a Japanese style boning knife, but prefer a narrow profile I recommend the Sakabone shape from this same series. Both the garasuki and the sakabone are made from pure carbon Japanese steel that can be sharpened to an extremely fine and precise edge. Learn More$102.50
