Knives

The Glestain K Series 5.5 in. (140mm) Utility Knife features scallops to prevent foods sticking to the knife while slicing and cutting. Great to use on small to medium sized items. Learn More

The Glestain K Series 5.5 in. (140mm) Left Hand Utility Knife (also called a Petty knife) is a nimble tool designed for performing detailed work that requires more control. This small blade can fit into tight spaces making it an ideal choice for work with delicate products and small fruits and vegetables. This knife is biased for left-handed use.  This knife would make a great gift for any left handed friend as left-handed cutlery can be very hard to acquire.  Learn More

The Glestain 5.9 in. (150mm) Honesuki / Boning Knife is great for de-boning meats and can also be used for slicing. Learn More

The Glestain 5.9 in. (150mm) Left Handed Honesuki is traditionally used as a boning knife primarily for chicken or duck. Learn More

The Glestain 5.9 in. (150mm) Ice Handle Honesuki is traditionally used as a boning knife primarily for chicken or duck. Stainless handle for better hygiene. Made in Japan. Learn More

The Glestain 5.5 in. (140mm) Offset Utility provides the benefits of a narrow bladed utility knife shape with the added advantage of improved knuckle clearance. The unusual "offset" blade shape creates distance between your hand and the cutting board. This knife is a great choice for cooks who want to use a shorter blade that offers more control than the standard chef's knife, without modifying your cutting technique.  Another highlight of this knife if the unique camber. Almost all of this blade makes contact with the board on each cut which improves efficiency and speeds up your work. This is a top pick for anyone looking to prepare an entire meal with a blade under 6 inches, a task that would be impossible with most utility knives.    Learn More

The Glestain 5.5 in. (140mm) Left Handed Offset Utility allows you to enjoy the advantages of a thin bladed Glestain utility knife while still having plenty of knuckle clearance between you and the cutting board. Learn More

Professional Performance Meets Japanese Precision The Masahiro MV 3-Piece Starter Set (MH-Set) represents the pinnacle of Japanese functional design. While many manufacturers rely on standard VG-10, Masahiro utilizes their proprietary MBS-26 Molybdenum Vanadium stainless steel. This alloy is specifically treated to reach a 58-60 Rockwell hardness, providing a biting edge that stands up to the rigors of a high-volume professional line while remaining easy to maintain for the dedicated home cook. This set is carefully curated to eliminate kitchen redundancy, featuring the three most critical profiles for any culinary task. The 8.25-inch Gyuto (Chef's Knife) serves as your primary workhorse, balanced for heavy prep and fine dicing. The 9.5-inch Sujihiki (Slicer) provides the length necessary for clean, single-stroke protein portioning, preventing the tearing common with shorter blades. Finally, the 4.75-inch Utility knife handles the detail work, from peeling to intricate garnishes. What truly sets the MV series apart is the asymmetrical 80/20 grind. Unlike traditional 50/50 bevels, this compound grind allows the blade to glide through dense vegetables with significantly less resistance, while the steeper side provides an 'air-pocket' effect for superior food release. Whether you are breaking down 40 lbs of mirepoix or precisely slicing raw proteins, these knives offer a level of control that standard Western cutlery cannot match. The black dyed pressed wood handles are reinforced with polycarbonate, ensuring industrial-grade durability and a sanitary grip that resists moisture and heat. The Masahiro MV 3 Piece Starter Set includes the three most popular and useful knives in the Masahiro MV series. This set includes: 9 1/2 in. (240mm) Slicer (MH13717) 8 1/4 in. (210mm) Chef's Knife (MH13711) 4 3/4 in. (120mm) Utility Knife (MH13702) Learn More

The Purist’s Choice for Surgical Kitchen Precision The Masahiro Virgin Carbon 120mm Utility Knife (MH13002) is not just a tool; it is a specialized instrument for chefs who prioritize edge geometry and metallurgy above all else. At the heart of this knife is Masahiro's Original Hagane (ZCD-U), a 'virgin' carbon steel containing 1.05% carbon. Unlike mass-market stainless steels, this high-purity alloy is treated to a Rockwell hardness of 61, allowing it to take and hold an edge that feels significantly 'toothier' and more aggressive than its corrosion-resistant counterparts. This 120mm (4.75 inch) petty is the surgeon’s scalpel of the professional kitchen. Its profile features a more prominent heel than standard Western paring knives, making it uniquely capable of transitioning from delicate hand-peeling and decorative fruit work to light board work like dicing shallots or mincing garlic. The asymmetrical compound grind is specifically engineered for right-handed efficiency, reducing food stiction and providing a smoother passage through dense proteins or fibrous vegetables. Over time, the carbon steel will develop a unique patina—a badge of honor that tells the story of every service it has powered through. For the professional line cook or the dedicated home enthusiast, the MH13002 offers a level of tactile feedback and sharpening ease that stainless steel simply cannot replicate. Learn More