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Knives
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Masahiro Iberico Ham Slicer
Masahiro Specialty Slicer made with the intention of slicing incredibly thin slices of Cured Ham (Specifically from Spain). Iberico Ham is quite the precious commodity in Spain and around the world as no other Ham is cured and treated with as much passion. This makes this treat very expensive and hard to acquire. A Chef will want the best possible yield when slicing their product. This Masahiro Slicer with a unique Serration pattern is just what is needed to get the finest slices of Ham possible. The Blade Measures 9.25 in. (235mm) The Serrated part of the edge runs 6 in. from handle while the 3 inches near the tip is a smooth edge. Learn More -
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 -
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 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 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 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 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 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 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 Shiro-Ko 7-inch (180mm) Usuba
Masahiro Shiro-Ko 180mm Usuba The Masahiro Shiro-Ko 180mm Usuba is a traditional Japanese vegetable knife sized for professional prep and larger produce. The extra length handles whole cabbages, daikon and long cucumbers in full strokes, and the tall, thin blade separates each push cut cleanly from the next. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel urasuki grind: The bevel on the face and the slightly concave back reduce friction in dense vegetables and allow paper-thin slicing and katsuramuki, the rotary peeling of daikon into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 165mm Usuba is easier to handle on smaller boards. For a Yellow Paper carbon steel alternative at this length, see the Masahiro Traditional Carbon 180mm Usuba. Learn More$250.00
