Knives

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 Professional Standard for High-Volume Precision When the rush hits, you need a tool that doesn't just cut—it performs. The Masahiro MV 180mm (7 in.) Gyuto is widely recognized in the industry as the benchmark for professional stainless steel cutlery. Unlike mass-produced western knives, the Masahiro MV is crafted from proprietary MBS-26 high-carbon stainless steel. This alloy is subjected to a rigorous sub-zero treatment, ensuring a Rockwell hardness of 58-60 that holds a refined edge significantly longer than standard European steels. Designed for the high-intensity professional environment, this Gyuto excels in versatility. At 180mm, it is the 'Goldilocks' size—long enough for substantial proteins and thick-skinned vegetables, yet nimble enough for fine dicing and mincing. The asymmetrical single-sided grind is the secret to its performance; by tapering the blade to a finer edge on the primary side, Masahiro achieves a level of sharpness that rivals traditional carbon steel while remaining completely rust-resistant. Hygiene is never an afterthought. The handle is constructed from laminated reinforced wood (Stamina Wood) treated with specialized antibacterial agents. It is ergonomically balanced to prevent hand fatigue during repetitive tasks, making it the go-to choice for line cooks and prep chefs who demand consistency from the first prep container to the final service. Learn More

A Professional Workhorse That Values Performance Over Flash In a market often saturated with flashy Damascus patterns and fragile edges, the Masahiro MV 210mm (8.25 in.) Gyuto stands as a testament to practical Japanese engineering. This isn't a knife for the display case; it is a precision tool built for the heavy-duty demands of a professional kitchen. The core of this knife is the proprietary MBS-26 high-carbon stainless steel. Masahiro developed this alloy specifically to achieve a perfect balance: it is tough enough to resist chipping during high-speed vegetable prep, yet high enough in carbon (0.9%) to maintain a razor-sharp edge through cases of mirepoix. What truly sets the MV series apart is the 80/20 asymmetrical edge. While many knives use a 50/50 symmetrical grind, Masahiro uses a single-sided approach where the face side carries the primary taper. This allows the blade to glide through dense root vegetables with significantly less resistance, while the minimal bevel on the backside makes the edge incredibly easy to realign on a whetstone. Every knife is hand-sharpened by master blacksmiths in Seki City and verified using the Gifu Prefectural Research Institute's Honda-Type Paper Cutting Test—ensuring out-of-the-box sharpness that most manufacturers simply can't match. For the chef who needs a knife that is easy to maintain, resistant to rust, and comfortable for all-day use, the Masahiro MV is the industry's best-kept secret. Learn More

The Masahiro MV 9 in. (240mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. Masahiro strives to create knives that are practical, tough and sharp this Gyuto is not as flashy as some other Japanese knives but that is intentional so that price stays competitive and so that added ingredients don't take away from the Proprietary base steel which is thick and tough. 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. This is a chef knife that is designed to tackle any task in the kitchen, hold an edge for an extended period of time and is very easy to resharpen to any desired angle. Masahiro randomly inspects their products for defects, each knife is hand sharpened by blacksmiths before being packaged and they ensure their products cutting ability using The Gifu Prefectural Product Technology Research Institute and their Honda-Type Paper Cutting Test Machine. This is a single-beveled knife and is intended to be sharpened on a whetstone, a ceramic rod can be used as well. Hand wash only.  Learn More

A Tool of Pure Utility for the High-Output Professional Forge through heavy prep with the proprietary MBS-26 steel edge that maintains surgical precision through 12-hour shifts. The Masahiro MV 270mm (10.5 in.) Gyuto is the essential Japanese analog to the Western chef's knife, but engineered with a relentless focus on performance over aesthetics. While other Japanese brands prioritize Damascus patterns and flashy finishes, Masahiro directs its resources into metallurgical excellence and edge geometry. This is a knife for the chef who views their tools as an extension of their skill, not a trophy on a rack. Crafted in Seki City, the sword capital of Japan, every stage of production—from material selection to the final honing—is handled in-house. The MV line is built around Masahiro’s proprietary MBS-26 high-carbon stainless steel. This alloy is sub-zero treated to achieve a Rockwell hardness of 58-59, striking the perfect balance between extreme edge retention and the toughness required to handle the rigors of a commercial kitchen. Where this knife truly separates itself is the 80/20 asymmetrical grind. Unlike traditional 50/50 bevels, this right-handed edge features a steep taper on the face side and a minimal bevel on the back. This allows the blade to slice with the efficiency of a single-bevel knife while remaining easy to maintain on a whetstone. Every knife is hand-sharpened by veteran blacksmiths and verified using the Gifu Prefectural Product Technology Research Institute’s Honda-Type Paper Cutting Test, ensuring it arrives out-of-the-box ready for the line. The result is a well-balanced, 255g tool that reduces wrist fatigue during long hours of dicing, mincing, and slicing. Learn More

The Masahiro MV Series 300mm Gyuto is the king of the kitchen line. It's built for scale and speed. This length allows you to make one single, fluid slice through the largest cuts of meat and produce, eliminating sawing motions that can tear fibers and ruin presentation. It's the ultimate tool for breaking down large proteins or powering through cases of vegetables. Learn More

The Masahiro MV Series 8.25 in. (210mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people. Masahiro strives to create knives that are practical, tough and sharp this Gyuto is not as flashy as some other Japanese knives but that is intentional so that price stays competitive and so that added ingredients don't take away from the Proprietary base steel which is thick and tough.   This is a chef knife that is designed to tackle any task in the kitchen, hold an edge for an extended period of time and is very easy to resharpen to any desired angle. Masahiro randomly inspects their products for defects, each knife is hand sharpened by blacksmiths before being packaged and they ensure their products cutting ability using The Gifu Prefectural Product Technology Research Institute and their Honda-Type Paper Cutting Test Machine. This is a single-beveled knife and is intended to be sharpened on a whetstone, a ceramic rod can be used as well. Hand wash only. Learn More

The Masahiro MV 9 in. (240mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. Masahiro strives to create knives that are practical, tough and sharp this Gyuto is not as flashy as some other Japanese knives but that is intentional so that price stays competitive and so that added ingredients don't take away from the Proprietary base steel which is thick and tough. 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. This is a chef knife that is designed to tackle any task in the kitchen, hold an edge for an extended period of time and is very easy to resharpen to any desired angle. Masahiro randomly inspects their products for defects, each knife is hand sharpened by blacksmiths before being packaged and they ensure their products cutting ability using The Gifu Prefectural Product Technology Research Institute and their Honda-Type Paper Cutting Test Machine. This is a single-beveled knife and is intended to be sharpened on a whetstone, a ceramic rod can be used as well. Hand wash only.  Learn More

The Masahiro MV 10.5 in. (270mm) Left Handed is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. Masahiro strives to create knives that are practical, tough and sharp this Gyuto is not as flashy as some other Japanese knives but that is intentional so that price stays competitive and so that added ingredients don't take away from the Proprietary base steel which is thick and tough. 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. Flatter Profile blade than western chef knives, designed to slice not rock. This is a chef knife that is designed to tackle any task in the kitchen, hold an edge for an extended period of time and is very easy to resharpen to any desired angle. Masahiro randomly inspects their products for defects, each knife is hand sharpened by blacksmiths before being packaged and they ensure their products cutting ability using The Gifu Prefectural Product Technology Research Institute and their Honda-Type Paper Cutting Test Machine. This is a single-beveled knife and is intended to be sharpened on a whetstone, a ceramic rod can be used as well. Hand wash only. Learn More