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Knives
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Masahiro MV 8.25-inch (210mm) Gyuto
A Professional Workhorse That Values Performance Over Flash In a market often saturated with flashy Damascus patterns and fragile edges, the Masahiro MV 210mm (8.25 in.) Gyuto stands as a testament to practical Japanese engineering. This isn't a knife for the display case; it is a precision tool built for the heavy-duty demands of a professional kitchen. The core of this knife is the proprietary MBS-26 high-carbon stainless steel. Masahiro developed this alloy specifically to achieve a perfect balance: it is tough enough to resist chipping during high-speed vegetable prep, yet high enough in carbon (0.9%) to maintain a razor-sharp edge through cases of mirepoix. What truly sets the MV series apart is the 80/20 asymmetrical edge. While many knives use a 50/50 symmetrical grind, Masahiro uses a single-sided approach where the face side carries the primary taper. This allows the blade to glide through dense root vegetables with significantly less resistance, while the minimal bevel on the backside makes the edge incredibly easy to realign on a whetstone. Every knife is hand-sharpened by master blacksmiths in Seki City and verified using the Gifu Prefectural Research Institute's Honda-Type Paper Cutting Test—ensuring out-of-the-box sharpness that most manufacturers simply can't match. For the chef who needs a knife that is easy to maintain, resistant to rust, and comfortable for all-day use, the Masahiro MV is the industry's best-kept secret. Learn More$119.25 -
Masahiro MV 9.4 in. Gyuto
The Masahiro MV 9 in. (240mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. Masahiro strives to create knives that are practical, tough and sharp this Gyuto is not as flashy as some other Japanese knives but that is intentional so that price stays competitive and so that added ingredients don't take away from the Proprietary base steel which is thick and tough. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. This is a chef knife that is designed to tackle any task in the kitchen, hold an edge for an extended period of time and is very easy to resharpen to any desired angle. Masahiro randomly inspects their products for defects, each knife is hand sharpened by blacksmiths before being packaged and they ensure their products cutting ability using The Gifu Prefectural Product Technology Research Institute and their Honda-Type Paper Cutting Test Machine. This is a single-beveled knife and is intended to be sharpened on a whetstone, a ceramic rod can be used as well. Hand wash only. Learn More$149.00 -
Masahiro MV Series 10.5 in Gyuto
A Tool of Pure Utility for the High-Output Professional Forge through heavy prep with the proprietary MBS-26 steel edge that maintains surgical precision through 12-hour shifts. The Masahiro MV 270mm (10.5 in.) Gyuto is the essential Japanese analog to the Western chef's knife, but engineered with a relentless focus on performance over aesthetics. While other Japanese brands prioritize Damascus patterns and flashy finishes, Masahiro directs its resources into metallurgical excellence and edge geometry. This is a knife for the chef who views their tools as an extension of their skill, not a trophy on a rack. Crafted in Seki City, the sword capital of Japan, every stage of production—from material selection to the final honing—is handled in-house. The MV line is built around Masahiro’s proprietary MBS-26 high-carbon stainless steel. This alloy is sub-zero treated to achieve a Rockwell hardness of 58-59, striking the perfect balance between extreme edge retention and the toughness required to handle the rigors of a commercial kitchen. Where this knife truly separates itself is the 80/20 asymmetrical grind. Unlike traditional 50/50 bevels, this right-handed edge features a steep taper on the face side and a minimal bevel on the back. This allows the blade to slice with the efficiency of a single-bevel knife while remaining easy to maintain on a whetstone. Every knife is hand-sharpened by veteran blacksmiths and verified using the Gifu Prefectural Product Technology Research Institute’s Honda-Type Paper Cutting Test, ensuring it arrives out-of-the-box ready for the line. The result is a well-balanced, 255g tool that reduces wrist fatigue during long hours of dicing, mincing, and slicing. Learn More$188.75 -
Masahiro MV 300mm Gyuto
The Masahiro MV Series 300mm Gyuto is the king of the kitchen line. It's built for scale and speed. This length allows you to make one single, fluid slice through the largest cuts of meat and produce, eliminating sawing motions that can tear fibers and ruin presentation. It's the ultimate tool for breaking down large proteins or powering through cases of vegetables. Learn More$235.00 -
Masahiro MV 9.5-inch (240mm) Sujihiki Slicer
The Professional Slicer That Outlasts the Shift Unlike many Japanese Sujihikis that prioritize extreme hardness at the cost of brittleness, the Masahiro MV 240mm is built for the tactile reality of a busy line. When you grip the laminated wood handle, the 245g weight provides a reassuring presence that aids in long, continuous draws through large roasts or chilled sub-primals. This isn't a delicate 'laser'; it is a robust protein tool with a 2.5mm spine that tapers to a surgically sharp asymmetrical edge. Working with this knife, you immediately notice how the single-bevel-style grind (right-handed) allows the blade to track through fats and connective tissues with zero steering. The MBS-26 high-carbon stainless steel is a proprietary marvel—it provides the aggressive bite of carbon steel but maintains the corrosion resistance needed for acidic marinades or wet prep environments. During testing, the edge remained remarkably stable even when accidentally making light contact with poultry bone—a scenario that would chip a standard VG-10 blade. It responds instantly to a few passes on a 1200-grit ceramic rod, returning to a screaming sharp edge without requiring a full whetstone session mid-service. This is the definitive tool for chefs who need a slicer that works as hard as they do, from the first ticket to the final breakdown. Learn More$149.00 -
Masahiro MV 10.5 in. Sujihiki
The Masahiro MV 10.5 in. (270mm) Sujihiki is the western version of the Yanagi, this is a protein knife and is intended for cleanly removing meat from bone. This is a honyaki Sujihiki meaning it is a thicker and tougher blade then many other Japanese slicers and can be used to cut beef, pork and chicken along with fish. The MV steel used in this knife can take quite a beating before dulling and the tough steel can make contact with bone; many Japanese Sujihiki(Slicers) use too delicate(hard) of steel to cut anything but fish so this knife has a huge advantage over its competition. The cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. 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$188.75 -
Masahiro MV Santoku
The Masahiro MV 6.75 in. (175mm) Santoku was developed in Japan as a knife that combines the advantages of both a nakiri knife (a Japanese knife) and a gyuto knife (a Western knife). Santoku knives feature a very flat blade profile and a wide body for a comfortable choke grip. Santoku knives are considered all purpose but tend to work best for prepping vegetables as they allow the user to make very fine cuts like julienne, tourne, fine dice and even peeling cucumber and daikon radishes. With the MV Steel used in this Santoku the cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. 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$112.50 -
Masahiro MV Nakiri
The Masahiro MV 6.5 in. (165mm) Nakiri provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Nakiri knives feature a very flat blade profile and a wide body for a comfortable choke grip. Nakiri knives tend to work best for prepping vegetables as they allow the user to make very fine cuts like julienne, tourne, fine dice and even peeling cucumber and daikon radishes. With the MV Steel used in this Nakiri the cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. 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$112.50 -
Masahiro MV Left Handed Paring Knife
The Masahiro MV 4.5 in. (120mm) Left Handed 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. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. 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$93.75 -
Masahiro MV Left Handed Utility Knife
Masahiro MV 6 in. (150mm) Left Handed Utility has decent knuckle clearance for a utility knife. Very sharp and edged on one side of the blade (80/20). Very useful for close, precise hand work like shallots, garlic, trimming fat etc.. Some Chefs with smaller hands like to use this as their main knife. Because the blade is narrow and thin, it glides right through food with a minimal amount of drag. If you're a fan of Jacques Pepin (and if not, you should be) you may notice that he uses this knife style for much of his basic slicing and dicing. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. 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$102.25
