Masahiro MV Knives

The Masahiro MV 6.75 in. (175mm) Left Handed Santoku was developed in Japan as a knife that combines the advantages of both a nakiri knife (a Japanese knife) and a gyuto knife (a Western knife). Santoku knives feature a very flat blade profile and a wide body for a comfortable choke grip. Santoku knives are considered all purpose but tend to work best for prepping vegetables as they allow the user to make very fine cuts like julienne, tourne, fine dice and even peeling cucumber and daikon radishes. With the MV Steel used in this Santoku 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

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

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

The Masahiro MV Series 8.25 in. (210mm) Left Handed 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. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people. 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.   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

The Masahiro MV 6 in. (150mm) Left Handed 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

The Masahiro MV 6 in. (150mm) Honesuki Left Handed 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

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

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

The Masahiro MV 9 in. (240mm) Left Handed 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