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Knives
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Masahiro Traditional Carbon Left Handed 270mm Yanagi
The Masahiro Traditional Carbon Left Handed 270mm Yanagi is most commonly used for slicing fish. The The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More$213.00 -
Masahiro Iberico Ham Slicer
Masahiro Specialty Slicer made with the intention of slicing incredibly thin slices of Cured Ham (Specifically from Spain). Iberico Ham is quite the precious commodity in Spain and around the world as no other Ham is cured and treated with as much passion. This makes this treat very expensive and hard to acquire. A Chef will want the best possible yield when slicing their product. This Masahiro Slicer with a unique Serration pattern is just what is needed to get the finest slices of Ham possible. The Blade Measures 9.25 in. (235mm) The Serrated part of the edge runs 6 in. from handle while the 3 inches near the tip is a smooth edge. Learn More -
Masahiro 240mm Carbon Fish Fillet Knife
Masahiro 9.4 in. (240mm) Carbon Steel Butcher/ Fillet Knife. This Single Sided Knife is used for a variety of tasks in the kitchen. This is a great knife for removing large fish heads such as Tuna and Salmon. Cutting collars and cheeks. Also works well for portioning steaks and trimming fat. It comes very sharp out of the box, and is very easy to sharpen being Carbon Steel. Learn More -
Masahiro 9.5 in. (240mm) Fish Fillet Knife
The STAINLESS steel is MBS-26 which features a Rockwell hardness of 59. The Carbon content is very high at .85-.95 percent. This means that a little extra care should be taken to dry the knife after use to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle is not on the same par as our other Masahiro knives. In some cases the wooden handle is a bit larger than the knife tang, but can easily be sanded to form a perfect fit.
Single edged, stainless steel knife. The Japanese translation would be "dropped head, wide mouthed knife". This knife is widely used in Tokyo fish markets for breaking down whole fish. Learn More$65.75 -
Masahiro 9.5 in. (240mm) 2 Sided Fish Fillet Knife
The Masahiro 240mm 2 Sided Fish Fillet Knife is a double edged, stainless steel knife that has become extremely popular due to its wide use in Tokyo fish markets. Built for breaking down whole fish, the Japanese translation of this blade shape would be "dropped head, wide mouthed knife." This is a razor sharp knife with fantastic shape for processing large amounts of fish quickly.
Please note that the steel in this blade is different from the MV knives listed on this page. The steel used in this blade is a unique, proprietary stainless steel blend with a Rockwell hardness of 59°. Although this is considered a stainless steel knife it has a very high carbon content at .85-.95 percent. This means that a little extra care should be taken to dry the knife after use to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle is not on the same par as our other Masahiro knives. In some cases the wooden handle is a bit larger than the knife tang, but can easily be sanded to form a perfect fit. Many fisherman like to wrap their cutting knives. This handle takes a wrap very well. Need to protect this knife? We recommend the Forschner 8-10 inch Knife Safe that can be purchased here
Learn More$76.75 -
Masahiro 9.25 in. (235 mm) Fish Fillet Knife
This traditional Japanese-style knife features a single-edged stainless steel blade paired with a non-slip handle for secure grip and control. Known in Japan as a “dropped head, wide-mouthed knife,” it is a trusted tool in Tokyo fish markets, where it’s widely used to break down whole fish with efficiency and precision. Its sturdy yet finely crafted design makes it ideal for butchering, filleting, and portioning both fish and meats. Learn More$65.75 -
Masahiro Magnetic Knife Block
The Masahiro Magnetic Knife Storage block has a sleek and stylish contoured design. Excellent carpentry work, constructed of solid wood with thick plastic inserts housing spot magnets that can hold up to 6 knives of varying lengths. Learn More$200.00 -
Miyabi Evolution 3-Piece Starter Cook Set
Precision Refined: The Miyabi Evolution Starter Set for Elite Performance The Apex of Hybrid Engineering For the chef who demands the surgical precision of Japanese blades without sacrificing the robust 'workhorse' feel of Western cutlery, the Miyabi Evolution 8-inch Chef Knife is the definitive answer. Crafted in Seki, Japan, the heart of samurai sword-making, this set represents a significant leap in metallurgical technology. The core is constructed from FC61 fine carbide steel, which undergoes a specialized FRIODUR® ice-hardening process. The result is a staggering 61 Rockwell Hardness (HRC) that maintains a scalpel-like edge significantly longer than standard stainless steel, yet remains remarkably resilient against chipping. A Masterclass in Maintenance and Mobility Even the finest Japanese steel requires expert maintenance. This 'Gold Standard' starter set includes the legendary F. Dick EuroCut 12-inch honing steel. Made in Germany, this regular-cut steel is specifically chosen to align the 50/50 bevel of the Miyabi Evolution, ensuring your edge remains optimized for every shift. To protect your investment, we have paired these essentials with the Knife Merchant 8-Slot Knife Bag. Whether you are a culinary student moving between labs or a professional traveling between kitchens, this heavy-duty bag offers the reinforced storage needed for high-carbon tools. This isn't just a purchase; it's an investment in a lifetime of precision. Learn More -
Miyabi Kaizen 8-Inch Chef's Knife 3-Piece Starter Set
Precision Meets Preparation: The Ultimate Miyabi Kaizen Starter Experience The Path of Continuous Improvement in Your Kitchen In the world of professional Japanese cutlery, 'Kaizen' represents the philosophy of continuous improvement. The Miyabi Kaizen 8-inch Chef’s Knife embodies this spirit, blending traditional Seki craftsmanship with modern metallurgical excellence. At the heart of this blade is a VG10 'Super Steel' core, protected by a stunning 64-layer Damascus pattern. This isn't just a tool; it is a surgical instrument designed for the home chef who demands the same precision as a Michelin-starred professional. Why This Specific Starter Set? Most 'starter sets' provide a range of knives you'll rarely use. At Knife Merchant, we curated this bundle to focus on the essential 8-inch Chef Knife (SKU 1001996)—the undisputed workhorse of the kitchen. Because this blade features a high Rockwell Hardness of 60, standard steel honing rods can actually damage the edge. That is why we have included the Master Grade 11-inch White Ceramic Rod (ST-3700). This rod is hard enough to realign the VG10 edge without stripping away the steel, ensuring your Miyabi remains razor-sharp for years. Professional Mobility and Protection Completing the set is our signature Knife Merchant 8-Slot Knife Bag (KM-Knife Bag). Whether you are a culinary student heading to class or a home enthusiast who values organization, this bag provides the protection a high-end Japanese blade requires. With eight slots, it offers the perfect foundation to grow your collection as your skills evolve. When you invest in Miyabi Kaizen, you aren't just buying a knife; you are committing to a higher standard of culinary execution. Learn More -
Mac Professional 6.5-inch Nakiri Vegetable Knife
The Gold Standard of Vegetable Prep: Precision Without the Bulk When your shift involves forty pounds of mirepoix or a precision julienne of seasonal vegetables, the tool in your hand determines your fatigue level. The Mac Professional 6.5-inch (165mm) Nakiri (MJU-65) is not just a knife; it is a specialized instrument designed to eliminate the 'accordion' cuts often found with curved chef’s knives. Because the blade is flat from heel to tip, every millimeter of the edge makes contact with the cutting board, ensuring clean, one-pass slices through everything from delicate herbs to dense root vegetables. Industrial Metallurgy for Daily Reliability At the heart of the MJU-65 is a blade forged from premium high-carbon chrome molybdenum vanadium steel (AUS8). For the professional, this means a knife that hits the 'sweet spot' of metallurgy: it is hard enough (60 Rockwell) to hold a razor edge through an entire double-shift, yet tough enough to resist the chipping often seen in more brittle boutique Japanese steels. The 2.5mm spine provides a reassuring weight that lets the knife do the work, reducing the downward pressure required from your wrist. Designed for the Professional Workflow The 1.85-inch blade height is a deliberate ergonomic choice. This provides massive knuckle clearance, allowing even those with larger hands to work at high speeds without rapping their fingers on the board. The handle, crafted from dark Pakkawood, offers the aesthetic of natural wood with the industrial durability of resin-impregnation—making it resistant to moisture and the bacteria-rich environments of a professional kitchen. Whether you are a line cook prepping for a Saturday rush or a home chef perfecting your knife skills, the MJU-65 offers a professional-grade experience that rewards technique with effortless results. Learn More$149.95
