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Masahiro L Series
The Masahiro L Series knives are an excellent choice for those seeking professional-grade performance in a more compact and comfortable design. Crafted in Seki City, Japan, a renowned center for knife production, these knives feature blades made from Masahiro's proprietary MBS-26 high-carbon stainless steel. This steel is heat-treated to a hardness of 58-60 HRC, providing a great balance of edge retention and flexibility, making the knives less prone to chipping than harder steels.
A key feature of the L Series is the 80/20 asymmetrical edge, which is significantly thinner and sharper than a typical 50/50 bevel. This design allows for incredibly precise and effortless cuts. The handles are made from a moisture-resistant and anti-bacterial resin, and are designed to be more rounded and compact, making them particularly comfortable for users with small to medium-sized hands. This combination of a high-performance, easy-to-maintain blade with an ergonomic and hygienic handle makes the Masahiro L Series a compelling option for both discerning home cooks and professional chefs who value precision and comfort.
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Masahiro L Series 5.9 inch (150 mm) Utility
The Masahiro L Series Utility knife is light, thin and sharp. This is a great blade for precision cuts like mincing shallots, sectioning citrus, butterflying fish filets and things of this nature. This is the same steel used in the Masahiro MV Series knives, which is highly corrosion resistant and fine grained. Learn More$56.25 -
Masahiro L Series 7 in. (180mm) Gyuto
The Masahiro L Series 7 inch Gyuto is a slightly different shape than a Western chef knife, with a flatter cutting surface (less rocking motion). The most commonly used chef's knives are 8 inches or longer so this is a shorter blade well suited for use as a "line knife". Learn More$63.00 -
Masahiro L Series 8 in. (210mm) Gyuto
The Masahiro L Series 8 in Gyuto is the Japanese equivalent of a chef knife. Whereas a standard German chef knife has the tip in line with the spine, a gyuto is formed with the tip nearer the cutting edge for a longer and flatter cutting surface. This is the basic workhorse which one normally uses for 80 percent of their prep work. This thinner version is particularly easy to maintain with just a ceramic or steel honing rod. Some cooks prefer a lighter knife to avoid carpal tunnel and ease of use; others prefer a heavy knife and allow the weight to do some of the work. If you're in the former camp, this knife is your best choice for light, thin and ultra-sharp Japanese steel. Blade material: Masahiro proprietary stainless steel (MBS-26) Material details: Carbon 0.9%, chromium 13%, molybdenum, vanadium Hardness: HRC 58-59 Core shape: Full tang Sub-zero treatment: Yes Grind: Asymmetrical Compound (80/20) Handle material: laminated polyurethane impregnated wood Made in Japan Learn More$73.00 -
Masahiro L Series 175mm Santoku
A santoku is intended to be a multi-task knife. Shorter than a chef knife, but maintaining the blade width by rounding the spine down to meet the cutting edge. The Masahiro L Series is a thinner and lighter version of the MV series santoku (MH13723) that was popularized by it's use on many Japanese cooking shows. The L series blade is 1 mm thinner and the bolster has been removed to miminize weight. Blade material: Masahiro proprietary stainless steel (MBS-26) Material details: Carbon 0.9%, chromium 13%, molybdenum, vanadium Hardness: HRC 58-59 Core shape: Full tang Sub-zero treatment: Yes Grind: Asymmetrical Compound (80/20) Handle material: laminated polyurethane impregnated wood Made in Japan Learn More$63.00 -
Masahiro L Series 160 mm Boning Knife
The Masahiro L Series boning knife has a bit of flex due to the thinness of the blade and nature of MBS-26 steel. A solid performer that gets sharper and holds an edge longer than the traditional German/American stamped steel boning knives. Steel Composition Detail: Carbon 0.9%, chromium 13%, molybdenum, vanadium Core shape: Full tang Sub-zero treatment: Yes Learn More$60.25
