Knives

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 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

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

The Pinnacle of Purity and Performance For the chef who understands that the soul of a knife is its steel, the Masahiro Virgin Carbon 10.5-inch (270mm) Gyuto is a revelation. This is not just another kitchen knife; it is a purist’s tool, crafted from one of Masahiro's most revered materials: Virgin Carbon Steel. This proprietary high-carbon steel is exceptionally pure, allowing for an incredibly fine, razor-sharp edge that stainless steel simply cannot replicate. The result is a cutting experience that feels almost frictionless. The long, 270mm blade glides through ingredients with breathtaking ease, making it a powerhouse for everything from thinly slicing proteins to dicing vast quantities of vegetables. As a true carbon steel knife, it is highly reactive and will develop a unique, beautiful patina over time—a visual story of the meals you’ve created. This patina not only adds character but also helps protect the blade from rust. While many traditional Japanese knives are demanding, Masahiro has ground this blade with a slightly more robust 80/20 asymmetrical bevel. This provides the precision of a Japanese edge with added durability for the demands of a professional kitchen. Lightweight, perfectly balanced, and breathtakingly sharp, this Gyuto isn't just a tool—it's a commitment to the art of cooking. Learn More

Glestain slicers are uniquely designed with dimpled blades and Acuto stainless steel. Easy to maintain and produces crisp, clean cuts with minimal drag. The 11.8 in. (300mm) length is in use by several local fish vendors for fileting and portioning large saltwater fish. Learn More

The Glestain 11.8 in. (300mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife. Learn More

Glestain Ice Handle 10.6 in. (270mm) Gyuto made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Learn More

The Glestain 10.6 in. (270mm) Left-Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife. Learn More