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Knives
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Masahiro L Series 8 in. (210mm) Gyuto
The Masahiro L Series 8 in Gyuto is the Japanese equivalent of a chef knife. Whereas a standard German chef knife has the tip in line with the spine, a gyuto is formed with the tip nearer the cutting edge for a longer and flatter cutting surface. This is the basic workhorse which one normally uses for 80 percent of their prep work. This thinner version is particularly easy to maintain with just a ceramic or steel honing rod. Some cooks prefer a lighter knife to avoid carpal tunnel and ease of use; others prefer a heavy knife and allow the weight to do some of the work. If you're in the former camp, this knife is your best choice for light, thin and ultra-sharp Japanese steel. Blade material: Masahiro proprietary stainless steel (MBS-26) Material details: Carbon 0.9%, chromium 13%, molybdenum, vanadium Hardness: HRC 58-59 Core shape: Full tang Sub-zero treatment: Yes Grind: Asymmetrical Compound (80/20) Handle material: laminated polyurethane impregnated wood Made in Japan Learn More$73.00 -
Masahiro L Series 175mm Santoku
A santoku is intended to be a multi-task knife. Shorter than a chef knife, but maintaining the blade width by rounding the spine down to meet the cutting edge. The Masahiro L Series is a thinner and lighter version of the MV series santoku (MH13723) that was popularized by it's use on many Japanese cooking shows. The L series blade is 1 mm thinner and the bolster has been removed to miminize weight. Blade material: Masahiro proprietary stainless steel (MBS-26) Material details: Carbon 0.9%, chromium 13%, molybdenum, vanadium Hardness: HRC 58-59 Core shape: Full tang Sub-zero treatment: Yes Grind: Asymmetrical Compound (80/20) Handle material: laminated polyurethane impregnated wood Made in Japan Learn More$63.00 -
Masahiro L Series 160 mm Boning Knife
The Masahiro L Series boning knife has a bit of flex due to the thinness of the blade and nature of MBS-26 steel. A solid performer that gets sharper and holds an edge longer than the traditional German/American stamped steel boning knives. Steel Composition Detail: Carbon 0.9%, chromium 13%, molybdenum, vanadium Core shape: Full tang Sub-zero treatment: Yes Learn More$60.25 -
Masahiro Shiro-Ko 165mm Deba
The Masahiro Shiro-Ko 165mm Deba is a traditional Japanese knife crafted for precise fish butchery and clean, confident cuts. Forged from White #2 steel (Shirogami/Shiro-Ko), this blade is celebrated for its exceptional purity, allowing it to take on an incredibly fine edge with ease—and keep it. The result is outstanding sharpness that highlights the finesse and delicacy central to Japanese cuisine. Designed in the classic Deba profile, the 165mm blade offers the perfect balance of control and power for breaking down fish, from filleting to cutting through small bones. Its thoughtful construction makes it approachable for both professionals and dedicated home cooks, combining traditional performance with user-friendly handling. Finished with a lightweight Paulownia (Empress) wood handle and a polished water buffalo horn ferrule, this knife delivers comfort, balance, and understated elegance. The Masahiro Shiro-Ko Deba is a refined tool built for cooks who value sharpness, tradition, and precision in every cut. Learn More$228.00 -
Masahiro Shiro-Ko 240mm Yanagiba
The Masahiro Shiro-Ko 240mm Yanagiba is a traditional Japanese slicing knife crafted for flawless, single-stroke cuts of raw fish and proteins. Forged from White #2 steel (Shirogami/Shiro-Ko), this high-purity carbon steel is renowned for achieving exceptional sharpness with ease, delivering the clean, precise cuts essential to sushi and sashimi preparation. With its long, slender 240mm Yanagiba blade, this knife is designed to glide effortlessly through fish in one smooth pull, preserving texture and appearance while minimizing cell damage. The result is beautifully clean slices that reflect the elegance and discipline of Japanese cuisine. A lightweight Paulownia (Empress) wood handle paired with a classic water buffalo horn ferrule provides excellent balance, comfort, and control during extended prep. Refined, responsive, and expertly crafted, the Masahiro Shiro-Ko Yanagiba is an essential tool for chefs and serious home cooks who demand precision, sharpness, and tradition in every slice. Learn More$249.75 -
Masahiro Shiro-Ko 270mm Yanagiba
The Masahiro Shiro-Ko 270mm Yanagiba is a traditional Japanese slicing knife crafted for flawless, single-stroke cuts of raw fish and proteins. Forged from White #2 steel (Shirogami), this high-purity carbon steel is renowned for achieving exceptional sharpness with ease, delivering the clean, precise cuts essential to sushi and sashimi preparation. With its long, slender 270mm Yanagiba blade, this knife is designed to glide effortlessly through fish in one smooth pull, preserving texture and appearance while minimizing cell damage. The result is beautifully clean slices that reflect the elegance and discipline of Japanese cuisine. A lightweight Paulownia (Empress) wood handle paired with a classic water buffalo horn ferrule provides excellent balance, comfort, and control during extended prep. Refined, responsive, and expertly crafted, the Masahiro Shiro-Ko Yanagiba is an essential tool for chefs and serious home cooks who demand precision, sharpness, and tradition in every slice. Learn More$305.00 -
Masahiro Shiro-Ko 165 mm Usuba
The Masahiro Shiro-Ko 165mm Usuba Knife is a traditional Japanese vegetable knife designed for unmatched precision and control. Crafted from White #2 steel (Shirogami/Shiro-Ko)—a high-purity carbon steel revered by professionals—this blade takes an exceptionally sharp edge with ease, making it ideal for clean, accurate cuts that preserve the texture and appearance of vegetables. The 165mm Usuba profile features a straight edge and tall blade, allowing for effortless push cuts, katsuramuki (rotary peeling), and detailed vegetable work. Every movement feels intentional and refined, reflecting the delicacy and discipline of Japanese cuisine. Finished with a lightweight Paulownia (Empress) wood handle and a traditional water buffalo horn ferrule, the knife offers excellent balance, comfort, and a timeless aesthetic. Responsive, precise, and beautifully crafted, the Masahiro Shiro-Ko Usuba is a trusted tool for chefs and serious home cooks who demand sharpness, control, and authenticity in their vegetable preparation. Learn More$215.00 -
Masahiro Shiro-Ko 180 mm Usuba
The Masahiro Shiro-Ko 180mm Usuba Knife is a traditional Japanese vegetable knife designed for unmatched precision and control. Crafted from White #2 steel (Shirogami/Shiro-Ko)—a high-purity carbon steel revered by professionals—this blade takes an exceptionally sharp edge with ease, making it ideal for clean, accurate cuts that preserve the texture and appearance of vegetables. The 180mm Usuba profile features a straight edge and tall blade, allowing for effortless push cuts, katsuramuki (rotary peeling), and detailed vegetable work. Every movement feels intentional and refined, reflecting the delicacy and discipline of Japanese cuisine. Finished with a lightweight Paulownia (Empress) wood handle and a traditional water buffalo horn ferrule, the knife offers excellent balance, comfort, and a timeless aesthetic. Responsive, precise, and beautifully crafted, the Masahiro Shiro-Ko Usuba is a trusted tool for chefs and serious home cooks who demand sharpness, control, and authenticity in their vegetable preparation. Learn More$250.00 -
Masahiro Traditional 5.3 in. (135mm) Deba
Master Precision Fish Processing with a Traditional Single-Bevel Edge The Masahiro Traditional 135mm Deba is a specialized instrument designed for the rigorous demands of fish and poultry butchery. Unlike Western fillet knives that rely on flexibility, the Deba utilizes a thick, heavy spine and a rigid profile to act as a precision cleaver. This weight is essential for processing through heads and small bones without damaging the edge, making it an indispensable tool for chefs working with whole proteins. At the heart of this knife is Yellow Paper Steel (Kigami), a high-carbon alloy prized for its purity and ease of maintenance. With a Rockwell Hardness of 60, it provides a stable, long-lasting edge that can be restored quickly on a whetstone—a critical factor in high-volume professional environments. The blade features a traditional Urasuki (concave) grind on the back side, which creates an air pocket during the cut to prevent the protein from sticking, ensuring clean, fluid separation. Built for durability and balance, the 135mm length offers superior maneuverability for small to medium-sized fish, such as sea bass or mackerel. The handle is crafted from untreated Japanese Magnolia (Ho) wood, offering a natural, slip-resistant grip that improves with use. The plastic ferrule ensures a tight, hygienic seal between the blade and the handle. Please note that as a carbon steel knife, this tool requires immediate drying after use to prevent oxidation and maintain its metallurgical integrity. Learn More$99.00 -
Masahiro Traditional Carbon 6.5 in. Deba
The Masahiro Traditional Carbon 6.5 in. (165mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work. Learn More$139.50
