You have no items in your shopping cart.
Knives
-
Masahiro Virgin Carbon 10.5 in (270mm) Gyuto
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$162.25 -
Masahiro Virgin Carbon 10.5 in. (270mm) Sujihiki
The Masahiro Virgin Carbon 10.5 in. (270mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife. Learn More -
Masahiro Virgin Carbon 10.6-inch (270mm) Left-Handed Sujihiki
Masahiro Virgin Carbon 270mm Left-Handed Sujihiki The Masahiro Virgin Carbon 270mm Left-Handed Sujihiki is a long slicing knife for left-handed cooks who carve roasts, portion fish and slice sashimi. Its length allows most cuts to be made in a single drawing stroke, which leaves a clean surface on proteins and avoids the tearing that comes from sawing back and forth. Features Masahiro Virgin Carbon steel: This high-purity carbon steel takes an exceptionally fine edge and is easy to restore on a waterstone. It is not stainless and will develop a patina with use. Left-handed edge geometry: The asymmetrical edge is ground for the left hand, so the blade tracks straight through the cut instead of steering off line as a right-handed edge would. Narrow, thin blade: The slender profile reduces drag through raw fish and cooked meats, and it keeps slices thin and even. Stamina wood handle: The handle is pressed, resin-impregnated wood. It resists moisture far better than natural wood and provides a stable, Western-style grip. Sujihiki or Yanagi? A sujihiki has an edge on both faces and handles meat and fish equally well, which makes it the more versatile slicer for most kitchens. Cooks who focus on sashimi may prefer the single-bevel Masahiro Traditional Carbon Left-Handed 270mm Yanagi. For a shorter, easier-to-control slicer, see the Masahiro Virgin Carbon 240mm Left-Handed Sujihiki. Right-handed cooks should choose the Masahiro Virgin Carbon 270mm Sujihiki. Learn More$210.00
