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Knives
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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 9.5 in. (240mm) Sujihiki
The Masahiro Virgin Carbon 9.5 in. (240mm) 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$132.50 -
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 9.5 in. (240 mm) Left Handed Sujihiki
The Art of the Single Stroke: The Masahiro Virgin Carbon 240mm Left-Handed Sujihiki For the left-handed chef, pitmaster, or host, a perfect slice is a mark of pride. The Masahiro Carbon 240mm Sujihiki is the specialist's tool, engineered to deliver that perfection. This is not a repurposed carving knife; it is a dedicated slicer forged with a true left-handed grind, designed to glide through roasts, brisket, and delicate fish in a single, effortless pass. The long, narrow profile of the Sujihiki is purpose-built to minimize friction, preserving the integrity and moisture of the protein you've worked so hard to prepare. At its heart is Masahiro's legendary high-carbon steel, renowned for its ability to achieve and hold a surgical-grade edge that stainless steel simply cannot match. The critical feature, however, is the asymmetrical grind, tailored specifically for the left-handed user. This ensures the blade tracks perfectly straight, eliminating the frustrating steering and resistance common when using a right-handed slicer. Like all true high-performance tools, this knife demands respect. It will develop a beautiful, protective patina over time—the visual story of countless magnificent meals. For the lefty who refuses to compromise on performance, this Sujihiki is the definitive instrument for the art of the slice. Learn More$171.25 -
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 -
Masahiro MV 9.5-inch (240mm) Sujihiki Slicer
The Professional Slicer That Outlasts the Shift Unlike many Japanese Sujihikis that prioritize extreme hardness at the cost of brittleness, the Masahiro MV 240mm is built for the tactile reality of a busy line. When you grip the laminated wood handle, the 245g weight provides a reassuring presence that aids in long, continuous draws through large roasts or chilled sub-primals. This isn't a delicate 'laser'; it is a robust protein tool with a 2.5mm spine that tapers to a surgically sharp asymmetrical edge. Working with this knife, you immediately notice how the single-bevel-style grind (right-handed) allows the blade to track through fats and connective tissues with zero steering. The MBS-26 high-carbon stainless steel is a proprietary marvel—it provides the aggressive bite of carbon steel but maintains the corrosion resistance needed for acidic marinades or wet prep environments. During testing, the edge remained remarkably stable even when accidentally making light contact with poultry bone—a scenario that would chip a standard VG-10 blade. It responds instantly to a few passes on a 1200-grit ceramic rod, returning to a screaming sharp edge without requiring a full whetstone session mid-service. This is the definitive tool for chefs who need a slicer that works as hard as they do, from the first ticket to the final breakdown. Learn More$149.00 -
Masahiro MV 10.5 in. Sujihiki
The Masahiro MV 10.5 in. (270mm) Sujihiki is the western version of the Yanagi, this is a protein knife and is intended for cleanly removing meat from bone. This is a honyaki Sujihiki meaning it is a thicker and tougher blade then many other Japanese slicers and can be used to cut beef, pork and chicken along with fish. The MV steel used in this knife can take quite a beating before dulling and the tough steel can make contact with bone; many Japanese Sujihiki(Slicers) use too delicate(hard) of steel to cut anything but fish so this knife has a huge advantage over its competition. The cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. 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. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$188.75 -
Masahiro MV 9.5 in. Left Handed Sujihiki
The Masahiro MV 9.5 in. (240mm) Left Handed Sujihiki is the western version of the Yanagi, this is a protein knife and is intended for cleanly removing meat from bone. This is a honyaki Sujihiki meaning it is a thicker and tougher blade then many other Japanese slicers and can be used to cut beef, pork and chicken along with fish. The MV steel used in this knife can take quite a beating before dulling and the tough steel can make contact with bone; many Japanese Sujihiki(Slicers) use too delicate(hard) of steel to cut anything but fish so this knife has a huge advantage over its competition. The cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. 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. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$192.75 -
Masahiro MV 10.5 in. Left Handed Sujihiki
The Masahiro MV 10.5 in. (270mm) Left Handed Sujihiki is the western version of the Yanagi, this is a protein knife and is intended for cleanly removing meat from bone. This is a honyaki Sujihiki meaning it is a thicker and tougher blade then many other Japanese slicers and can be used to cut beef, pork and chicken along with fish. The MV steel used in this knife can take quite a beating before dulling and the tough steel can make contact with bone; many Japanese Sujihiki(Slicers) use too delicate(hard) of steel to cut anything but fish so this knife has a huge advantage over its competition. The cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. 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. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$244.50
