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Knives
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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 -
Masahiro Traditional Carbon 7 in. (180mm) Deba
The Masahiro Traditional Carbon 7 in. (180mm) 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$161.50 -
Masahiro Traditional Carbon 8.25 in. (210mm) Yanagi
The Masahiro Traditional Carbon 8.25 in. (210mm) 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$102.50 -
Masahiro Traditional Carbon 9.4 in. (240mm) Yanagi
The Masahiro Traditional Carbon 9.4 in. (240mm) 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$117.25 -
Masahiro Traditional Carbon 7 in (180mm) Usuba
Masahiro Traditional Carbon 7 in (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More$113.75 -
Masahiro Traditional Carbon 8.25 in (210mm) Usuba
The Masahiro Traditional Carbon 8.25 in (210mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More$191.00 -
Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba
The Masahiro Traditional Carbon Left Handed 7 in. (180mm) 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$240.50 -
Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi
Surgical Precision for the Left-Handed Saucier and Sushi Chef For the left-handed professional, finding a true single-bevel blade that doesn't compromise on geometry is a constant challenge. The Masahiro Traditional Carbon 210mm Yanagi is the definitive answer. Crafted in Seki, Japan, this blade is purpose-built for the unique mechanics of left-handed pull-slicing. Unlike converted right-handed blades, this Yanagi features a proper Urasuki (concave) back side, creating an air pocket that prevents fish from sticking to the blade during delicate service. At the heart of this tool is Yellow Paper (Kigami) steel. For the seasoned chef, this means a knife that takes a terrifyingly sharp edge with minimal time on the stones. While it requires the disciplined care of a carbon steel tool—immediate drying and occasional oiling—the payoff is a level of sharpness that stainless alloys simply cannot match. The 210mm (8.25 inch) length is the 'goldilocks' size: agile enough for tight garnish work and small-plate sashimi, yet possessing enough runway for clean, single-stroke cuts through medium-sized fillets like Hamachi or Sake. This knife is designed for the high-intensity environment of a professional sushi bar or a fine-dining crudo station. The Ho-wood handle provides a lightweight, natural grip that remains secure even when hands are wet, ensuring you maintain absolute control over the blade's trajectory through every slice. Learn More$152.25
