Knives

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

The Masahiro L Series Utility knife is light, thin and sharp. This is a great blade for precision cuts like mincing shallots, sectioning citrus, butterflying fish filets and things of this nature. This is the same steel used in the Masahiro MV Series knives, which is highly corrosion resistant and fine grained.   Learn More

The Masahiro MV 6 in. (150mm) Left Handed Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. A single edge knife along 2/3 of the blade. Up by the heel of the knife it is double ground and slightly dull for breaking though bones without chipping the blade. The Sakabone(Hankotsu) knife blade is made to be sturdy and tough, designed for separating meat from bones. The Sakabone is used to butcher hanging carcasses, and is held with the blade edge facing downwards in a reverse knife grip. With the durable edge and blade, Sakabone knife is useful knife and often used for cutting a fish, a chicken. The thumb can also be wrapped over the butt of the handle, which helps to prevent the hand slipping forwards on to the blade during piercing / stabbing cuts. Even if the hand does slip, the first third of the blade at the heel end is often not sharpened to prevent this type of injury, and is also useful for scraping. When cutting hanging meat, the cut is normally made using a downwards pulling motion. Westerner Chef's like this knife for tasks such as boning out strips, ‘Frenching’ racks, and cutting chops. The relatively narrow blade of the Hankotsu has an gently curved cutting edge, which is angled relative to the blade spine and also the center line of the handle. This works well for cutting hanging carcass, but depending on the item being cut, the knife does not always give enough knuckle clearance to cut directly over a cutting board. The blade edge terminates in a ‘reverse tanto’ tip / ‘clipped point’, which is perfect for piercing through skin and between joints or ribs. The thickness of the blade is a compromise between being strong and tough enough for heavy-duty cuts, whilst still being thin enough to fit in between the joints and ribs of carcasses. This blade geometry results in a stout but agile knife that is able to turn quickly when cutting around and along bones, and is also sharp enough for trimming connective tissue and fat, or for portioning meat. 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

The Masahiro MV 6 in. (150mm) Honesuki Left Handed is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavier blade. The Honesuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens, it is particularly suitable for people who prepare poultry and meat. The Honesuki features a ‘reverse tanto tip’ / ‘clip point’ design which increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area. 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 straigten and align the edge. Learn More

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

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

The Masahiro MV 6 in. (150mm) Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. A single edge knife along 2/3 of the blade. Up by the heel of the knife it is double ground and slightly dull for breaking though bones without chipping the blade. The Sakabone(Hankotsu) knife blade is made to be sturdy and tough, designed for separating meat from bones. The Sakabone is used to butcher hanging carcasses, and is held with the blade edge facing downwards in a reverse knife grip. With the durable edge and blade, Sakabone knife is useful knife and often used for cutting a fish, a chicken. The thumb can also be wrapped over the butt of the handle, which helps to prevent the hand slipping forwards on to the blade during piercing / stabbing cuts. Even if the hand does slip, the first third of the blade at the heel end is often not sharpened to prevent this type of injury, and is also useful for scraping. When cutting hanging meat, the cut is normally made using a downwards pulling motion. Westerner Chef's like this knife for tasks such as boning out strips, ‘Frenching’ racks, and cutting chops. The relatively narrow blade of the Hankotsu has an gently curved cutting edge, which is angled relative to the blade spine and also the center line of the handle. This works well for cutting hanging carcass, but depending on the item being cut, the knife does not always give enough knuckle clearance to cut directly over a cutting board. The blade edge terminates in a ‘reverse tanto’ tip / ‘clipped point’, which is perfect for piercing through skin and between joints or ribs. The thickness of the blade is a compromise between being strong and tough enough for heavy-duty cuts, whilst still being thin enough to fit in between the joints and ribs of carcasses. This blade geometry results in a stout but agile knife that is able to turn quickly when cutting around and along bones, and is also sharp enough for trimming connective tissue and fat, or for portioning meat. 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

The Masahiro MV 6 in. (150mm) Honesuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavier blade. The Honesuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens, it is particularly suitable for people who prepare poultry and meat. The Honesuki features a ‘reverse tanto tip’ / ‘clip point’ design which increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area. 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 straigten and align the edge. Learn More

The Masahiro MV 6 in. (150mm) 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. . 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