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Knives
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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 -
Masahiro MV 7-inch (180mm) Gyuto
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$112.50 -
Masahiro MV 8.25-inch (210mm) Gyuto
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$119.25 -
Masahiro MV 9.4 in. Gyuto
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$149.00 -
Masahiro MV Series 10.5 in Gyuto
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$188.75
