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Knives
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Glestain 8.25 in. (210mm) Gyuto without End Cap
The Glestain 8.25 in. (210mm)Gyuto does not have a steel butt plate as do the other Glestain gyutos. This changes the balance to make it more blade heavy, but also brings the cost down considerably. This knife is exactly the same in all other aspects. I actually prefer a knife to be a bit blade heavy. While many chefs consider the balance of a knife in their hand, I prefer to think of it as how the knife feels when I'm cutting. A slightly blade heavy knife feels perfectly balanced when I start applying pressure to the food being cut. Since I can't juggle, and this isn't a throwing knife, the balance in my hand means very little to me, and I prefer this knife. Learn More$181.00 -
Glestain 8.25 in. (210mm) Left Handed Gyuto Without End Cap
The Glestain 8.25 in. (210mm) Left Handed Gyuto will change the way you cut. Food glides from the blade with ease, which improves your speed and the quality of your cuts. This knife is truly a game changer - we recommend it to any working cook or serious home cook. Glestain Gyutos are available with an end cap and bolster (in the KE Series), without an end cap or bolster (in the SO Series) and with a bolster, but no end cap (as with this model). The bolster is a tapered peice of steel that connects the choyle of the blade to the handle. It improves the appearance of the knife and makes it more comfortable to use and to hold. The end cap adds heft to the knife which can be desireable for those who like a heavier knife, but it also changes the balance and the weight distribution of the blade. In a 240mm Gyuto I like the added weight at the end of the handle. When it comes to the 210mm size I prefer this model, the K Series Gyuto. Learn More$198.00 -
Glestain K Series 8.3 in. (210mm) Sujihiki
Glestain K Series 8.3 in. (210mm) Sujihiki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Learn More -
Masahiro MV 3-Piece Starter Set
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 -
Masahiro Virgin Carbon 4.75-inch (120mm) Utility Knife
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$63.00 -
Masahiro Virgin Carbon 6 in. (150mm) Utility Knife
At 6 inches this Masahiro Virgin Carbon Utility knife is perfectly sized for a variety of jobs. From peeling, mincing and slicing fruits and vegetables, to trimming fat and silver skin, or processing poultry, this is an extremely functional blade. The petty knife can be thought of as a companion to the chef's knife - this is the blade you should reach for when you're looking for greater precision and control. This particular model is made with pure carbon steel which takes an extremely sharp edge. I particularly enjoy the benefits of a carbon steel blade when working with proteins that require the smoothest possible edge. When cutting corrosive fruits like citrus and tomatoes carbon will wear more quickly than stainless. If your diet is vegetable heavy you may prefer the stainless steel version of this knife. Learn More$73.00 -
Masahiro Virgin Carbon 6 in. (150mm) Honesuki
The Masahiro Virgin Carbon Honesuki is a triangular, wedge shaped knife designed for processing protiens, particularly poultry. This is a heavy duty knife that tapers to an extremely sharp edge, excellent for seperating joints, trimming fat, and skinning. This is an extremely functional knife that has the heft to process whole fish and animals, but is very well balances and easy to control. At 150mm this knife is long enough to be used on beef and pork, but short enough to be used on small fish or game birds. This is an excellent Japanese alternative to the narrow western style boning knives that are typically used for processing in the United States. If you are interested in working with a Japanese style boning knife, but prefer a narrow profile I recommend the Sakabone shape from this same series. Both the garasuki and the sakabone are made from pure carbon Japanese steel that can be sharpened to an extremely fine and precise edge. Learn More$102.50 -
Masahiro Virgin Carbon 6 in. (150mm) Sakabone
The Masahiro Virgin Carbon 6 in. (150mm) Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. One sided for 80 percent of blade length. Two sided and blunted near the handle for pushing through joints. Learn More$102.50 -
Masahiro Virgin Carbon 7-inch (180mm) Gyuto
The Masahiro Virgin Carbon 180mm (7 in.) Gyuto is designed for those who prioritize a razor-sharp edge over the convenience of stainless steel. This is a tool for the dedicated cook. Forged from high-purity 'Virgin' carbon steel and tempered to a 61 Rockwell C hardness, this blade offers a level of crispness in the cut that stainless alloys simply cannot replicate. At 180mm, this Gyuto bridges the gap between a standard chef's knife and a utility knife, making it the perfect choice for high-volume line work where space is limited but performance cannot be compromised. The weight is balanced toward the heel, providing enough heft for dicing dense root vegetables like carrots and parsnips, yet remains nimble enough for mincing shallots or fine-slicing herbs. Unlike mass-produced western knives, this blade features an asymmetrical grind. This 70/30 edge profile allows the knife to track straighter through food and reduces resistance, effectively doing the work for you. Users should note that as a non-stainless tool, the Virgin Carbon series will develop a unique patina over time. This is the mark of a seasoned tool, though the blade must be kept dry between tasks to prevent corrosion. For the chef who understands tool maintenance, the reward is a knife that stays sharp through 40 lbs of prep and hones back to a frightening edge in seconds. Learn More$99.25 -
Masahiro Virgin Carbon 8.25 in. (210mm) Gyuto
The Masahiro Virgin Carbon 210mm Gyuto is one of chef David's favorite knives. A reliable workhorse with scalpel like precision. The asymetrical shape of this knife drops through food with remarkable ease, pushing each slice cleanly from the blade. This blade size is an excellent choice for line cooks who don't have the space to accomodate a larger knife. This knife takes a beautiful edge that can be maintained between sharpenings with a quality honing steel. We highly recommend this knife, it is one of our most popular models (with good reason)! Learn More$106.00
