Knives

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

Master the Art of Sashimi with the Masahiro Traditional Carbon Takobiki Knife Experience the precision and elegance of traditional Japanese cutlery with the Masahiro Traditional Carbon 12 in. (300mm) Takobiki knife. This masterfully crafted blade is designed for the discerning chef who demands the utmost in performance and quality. The Takobiki, a traditional sashimi knife, is distinguished by its long, slender blade and squared-off tip, a design perfected in the Kanto region of Japan. This unique shape is exceptionally well-suited for thinly slicing fish and seafood with a single, graceful pull-cut, preserving the delicate texture and flavor of the ingredients. The squared tip is a convenience that keeps you from accidentally bumping the tip or puncturing the flesh of the product you're cutting. Crafted from high-quality Yellow Paper carbon steel, this Masahiro Takobiki offers an incredibly sharp edge that holds its keenness through extended use. The 300mm blade provides the necessary length to handle large cuts of fish, while the single-bevel grind ensures the cleanest possible cuts, a hallmark of professional Japanese knives. The knife's construction and materials are a testament to the rich history of Japanese bladesmithing, offering a tool that is not only a high-performance kitchen instrument but also a work of art. The Takobiki's design is not merely for aesthetics; its form is intrinsically linked to its function. The thin, narrow blade minimizes friction, allowing for the paper-thin "usuzukuri" style of slicing. While traditionally known as an "octopus slicer", the Takobiki is a versatile tool for any delicate slicing task where precision is paramount. This knife is ideal for preparing sashimi and sushi, and its elegant design makes it a prized possession for both professional and home chefs. Learn More

The Professional’s Standard for One-Stroke Sashimi Mastery When working at a high-volume sushi station, the difference between a good cut and a world-class presentation lies in the length of the draw. The Masahiro Traditional Carbon 13-inch (330mm) Yanagi is not just a knife; it is a specialized instrument built for the 'one-stroke' technique. At 330mm, this blade provides the necessary runway to slice through large loins of Maguro (Tuna) or Hamachi in a single, fluid pulling motion. This prevents the 'sawing' effect that damages the delicate cellular structure of the fish, ensuring a glass-like surface and superior mouthfeel. Crafted from Yellow Paper Steel (Kigami), this blade offers a pure carbon steel experience. It sharpens to a surgical level of keenness that stainless steels simply cannot match. The traditional Urasuki (concave) grind on the back side creates an air pocket during the cut, significantly reducing drag and preventing the fish from sticking to the blade. This is a tool designed for the professional who demands precision during a 12-hour shift where speed and aesthetic perfection are equally weighted. The 330mm length is specifically chosen by senior sushi chefs because it allows for the processing of larger species without repositioning the knife. While a 240mm or 270mm Yanagi might struggle with a thick sakudori (block) of tuna, this 13-inch powerhouse glides through with ease, making it the definitive choice for fine-dining environments and busy sushi bars. Learn More

The Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More

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

The Masahiro MV 10.5 in. (270mm) Left Handed 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

The Masahiro MV 10.5 in. (270mm) Left Handed 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. Flatter Profile blade than western chef knives, designed to slice not rock. 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

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

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