Knives

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