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Knives
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Masahiro Virgin Carbon 6.9 inch (175mm) Santoku
Legendary Sharpness for the Dedicated Chef The Masahiro Virgin Carbon Santoku (175mm) is widely regarded as one of the best-kept secrets in the professional culinary world. While many modern knives prioritize being "maintenance-free," this blade prioritizes one thing above all else: pure cutting performance. Forged from Masahiro’s premium Virgin Carbon Steel, this knife takes an edge that is significantly sharper and thinner than standard stainless steel, allowing it to glide through onions, peppers, and proteins with zero resistance. The Masahiro Difference: The 80/20 Edge
What makes this knife feel different in your hand is its unique asymmetrical edge geometry. Unlike standard Western knives that are ground evenly on both sides (50/50), Masahiro craftsmen sharpen this blade to an 80/20 ratio. This subtle yet powerful design creates a steeper, sharper angle on the right side, pushing food away from the blade for cleaner slices and superior release. It transforms a standard prep knife into a precision instrument. Built to Work
Designed for the rigors of a professional kitchen, the handle is crafted from antibacterial reinforced wood. It offers the warm, classic look of Rosewood but is impregnated with resin to prevent shrinking, cracking, or water damage. Note: This is a true high-carbon steel knife. It is not stainless. It will develop a unique gray patina over time—a badge of honor for the chef—and must be washed and dried immediately after use to prevent rust. Learn More$99.25 -
Masahiro Virgin Carbon 9.5 in. (240mm) Wide Santoku
The Masahiro Carbon 9.5 in. (240mm) Wide Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife. This is a very unique knife in that I've never seen a santoku this large. The steel is 3mm thick at the spine and is very smoothly tapered to the edge, with a long single bevel. 2 1/2 inches width from spine to heel and 12 ounce weight. This wide Santoku is a real work horse with a screaming sharp edge that enable you to go from splitting chickens to mincing chives. Highly recommended. Made in Japan. Learn More$192.00 -
Masahiro Virgin Carbon 6.75-inch (175mm) Left Handed Santoku
Absolute Precision for the Left-Handed Professional Most 'left-handed' knives are merely symmetric blades with reversed handles, but the Masahiro Virgin Carbon 175mm Santoku is fundamentally engineered from the ground up for the left-handed user. Handling this knife reveals a distinct tactile advantage: the asymmetrical compound grind is biased specifically for a left-handed stroke, significantly reducing resistance during deep vertical cuts. When moving through dense root vegetables or firm proteins, the blade tracks straight rather than drifting, a common frustration for left-handed chefs using standard 50/50 grinds. The 1.8mm spine thickness creates a nimble, laser-like feel in the hand. Unlike thicker, heavier German-style knives, this Santoku offers immediate sensory feedback, allowing you to feel the texture of the food through the handle. The Virgin Carbon steel is the heart of this tool; at 61 Rockwell Hardness, it takes an edge that is noticeably crisper than its stainless counterparts. During intensive prep sessions, the edge remains aggressive and bitey, requiring only minimal stropping to maintain peak performance. The handle is constructed from Stamina Wood—a high-pressure resin-impregnated wood—bolstered by a polycarbonate base. This provides the classic warmth of wood with the durability required for commercial sanitation. Because this is a reactive carbon blade, it will develop a unique blue-grey patina over time, which serves as a badge of experience and provides a layer of natural protection against deep corrosion. This is not a 'set and forget' tool; it is a high-performance instrument for those who appreciate the ritual of knife care and the unmatched reward of a carbon steel edge. Learn More$128.25
