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Knives
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Masahiro Virgin Carbon 6-inch (150mm) Left Handed Sakabone
The Masahiro Virgin Carbon 6 in. (150mm) Left Handed Sakabone is not a standard boning knife; it is a high-performance instrument built for the rigors of professional meat processing. For the left-handed butcher, finding a tool with the correct geometry is often a struggle—the Sakabone solves this with an 80/20 asymmetrical grind specifically oriented for lefty ergonomics. The blade is forged from Masahiro’s legendary Virgin Carbon steel, a material prized by professional chefs for its ability to take a frighteningly sharp edge and hold it through hours of high-volume prep. This knife excels where standard honesukis might fail. The blade is thicker and heavier, providing the momentum needed for chining and separating joints. A critical design feature is the dual-grind approach: 80% of the blade length is a razor-sharp single edge for clean meat separation, while the section nearest the handle is double-ground and intentionally blunted. This 'heel-buffer' allows you to push through tough connective tissue and joints without the risk of chipping the high-hardness steel. Whether you are a high-volume line cook prepping forty chickens or a boutique butcher working with suckling pigs, this knife offers the weight and balance required for fatigue-free performance. Note that as a carbon steel tool, it will develop a beautiful patina over time, signaling its status as a hard-working professional tool. Learn More$132.50 -
Masahiro Virgin Carbon 8.25 in. (210mm) Left Handed Gyuto
For the Left-Handed Purist: The Masahiro Virgin Carbon 210mm Gyuto For every left-handed chef and culinary enthusiast who has had to compromise, your search is over. The Masahiro Carbon 210mm Gyuto is not an ambidextrous knife; it is a dedicated, precision tool forged specifically for you. This is a no-nonsense workhorse from one of Japan's most respected makers, created for those who value the unparalleled, surgical sharpness that only traditional high-carbon steel can provide. The soul of this knife is its blade, forged from Masahiro's proprietary high-carbon steel. This steel is revered by professionals for its ability to take a frighteningly sharp edge and for its ease of sharpening. The 210mm Gyuto profile is the quintessential multi-purpose shape, perfect for everything from slicing proteins to dicing vegetables. Most importantly, the blade features a true left-handed asymmetrical grind, ensuring it cuts straight and smoothly without steering, providing a level of control and precision that right-handed knives simply cannot offer a lefty. As you use it, the steel will begin to tell the story of your culinary journey, developing a unique, stable grey patina that protects the blade. This is not a stainless, set-it-and-forget-it tool; it is a pure performance instrument that rewards proper care with a cutting experience that is second to none. Learn More$136.75 -
Masahiro Virgin Carbon 9.5-inch (240mm) Left Handed Gyuto
A True Asymmetrical Southpaw Grind Built for High-Volume Precision For the left-handed professional, using a standard knife—or even a 'neutral' 50/50 grind—means constantly fighting the natural 'pull' of the blade toward the right. The Masahiro Virgin Carbon 240mm Gyuto (MH13112) eliminates this mechanical drift. Unlike mass-market brands that simply flip a handle and label it 'lefty,' Masahiro engineers the blade geometry from the ground up with a specialized asymmetrical grind. This offset geometry compensates for the clockwise torque of a left-handed stroke, ensuring the blade tracks perfectly straight through dense root vegetables and heavy proteins. The 240mm (9.5") length provides the necessary leverage for splitting large cabbages or processing sub-primals, yet the 2.05mm spine thickness keeps the knife nimble enough for horizontal onion cuts. This is 'Virgin Carbon' steel—a high-purity alloy that lacks the large chromium carbides found in stainless steel. In practical terms, this results in an ultra-fine grain structure that can be sharpened to a significantly steeper, more acute angle. When you are 40 lbs into a mirepoix prep, you will feel the difference in the lack of resistance. Note that this is a reactive tool. Over time, the silver blade will develop a characteristic blue-grey patina. This is not a defect; it is a protective layer and a mark of a professional carbon steel instrument. For the chef who understands maintenance, the reward is an edge that stays sharp through a double-shift and responds to a ceramic rod with immediate, biting aggression. Learn More$171.25 -
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 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 -
Masahiro MV Paring Knife
The Masahiro MV 4.75 in. (120mm) Paring Knife is made of Molybdenum Vanadium(MBS-26) Stainless Steel. Ideal for cutting small to medium sized items like herbs, shallots, fruits, and vegetables. Heel is more prominent compared to traditional western paring knives. Can be used on cutting board as well as hand only. 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$73.00 -
Masahiro MV 150mm Utility Knife
The Masahiro MV 6 in. (150mm) Utility has decent knuckle clearance for a utility knife. Very sharp and edged on one side of the blade (80/20). Very useful for close, precise hand work like shallots, garlic, trimming fat etc.. Some Chefs with smaller hands like to use this as their main knife. Because the blade is narrow and thin, it glides right through food with a minimal amount of drag. If you're a fan of Jacques Pepin (and if not, you should be) you may notice that he uses this knife style for much of his basic slicing and dicing. . 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$79.50 -
Masahiro MV Honesuki
The Masahiro MV 6 in. (150mm) Honesuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavier blade. The Honesuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens, it is particularly suitable for people who prepare poultry and meat. The Honesuki features a ‘reverse tanto tip’ / ‘clip point’ design which increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area. 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 straigten and align the edge. Learn More$119.25 -
Masahiro MV Sakabone
The Masahiro MV 6 in. (150mm) Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. A single edge knife along 2/3 of the blade. Up by the heel of the knife it is double ground and slightly dull for breaking though bones without chipping the blade. The Sakabone(Hankotsu) knife blade is made to be sturdy and tough, designed for separating meat from bones. The Sakabone is used to butcher hanging carcasses, and is held with the blade edge facing downwards in a reverse knife grip. With the durable edge and blade, Sakabone knife is useful knife and often used for cutting a fish, a chicken. The thumb can also be wrapped over the butt of the handle, which helps to prevent the hand slipping forwards on to the blade during piercing / stabbing cuts. Even if the hand does slip, the first third of the blade at the heel end is often not sharpened to prevent this type of injury, and is also useful for scraping. When cutting hanging meat, the cut is normally made using a downwards pulling motion. Westerner Chef's like this knife for tasks such as boning out strips, ‘Frenching’ racks, and cutting chops. The relatively narrow blade of the Hankotsu has an gently curved cutting edge, which is angled relative to the blade spine and also the center line of the handle. This works well for cutting hanging carcass, but depending on the item being cut, the knife does not always give enough knuckle clearance to cut directly over a cutting board. The blade edge terminates in a ‘reverse tanto’ tip / ‘clipped point’, which is perfect for piercing through skin and between joints or ribs. The thickness of the blade is a compromise between being strong and tough enough for heavy-duty cuts, whilst still being thin enough to fit in between the joints and ribs of carcasses. This blade geometry results in a stout but agile knife that is able to turn quickly when cutting around and along bones, and is also sharp enough for trimming connective tissue and fat, or for portioning meat. 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$119.25
