Masahiro Traditional Carbon Knives

The Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More

Master the Art of Sashimi with the Masahiro Traditional Carbon Takobiki Knife Experience the precision and elegance of traditional Japanese cutlery with the Masahiro Traditional Carbon 12 in. (300mm) Takobiki knife. This masterfully crafted blade is designed for the discerning chef who demands the utmost in performance and quality. The Takobiki, a traditional sashimi knife, is distinguished by its long, slender blade and squared-off tip, a design perfected in the Kanto region of Japan. This unique shape is exceptionally well-suited for thinly slicing fish and seafood with a single, graceful pull-cut, preserving the delicate texture and flavor of the ingredients. The squared tip is a convenience that keeps you from accidentally bumping the tip or puncturing the flesh of the product you're cutting. Crafted from high-quality Yellow Paper carbon steel, this Masahiro Takobiki offers an incredibly sharp edge that holds its keenness through extended use. The 300mm blade provides the necessary length to handle large cuts of fish, while the single-bevel grind ensures the cleanest possible cuts, a hallmark of professional Japanese knives. The knife's construction and materials are a testament to the rich history of Japanese bladesmithing, offering a tool that is not only a high-performance kitchen instrument but also a work of art. The Takobiki's design is not merely for aesthetics; its form is intrinsically linked to its function. The thin, narrow blade minimizes friction, allowing for the paper-thin "usuzukuri" style of slicing. While traditionally known as an "octopus slicer", the Takobiki is a versatile tool for any delicate slicing task where precision is paramount. This knife is ideal for preparing sashimi and sushi, and its elegant design makes it a prized possession for both professional and home chefs. Learn More

The Masahiro Traditional Carbon Left Handed 270mm Yanagi is most commonly used for slicing fish. The The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More

The Professional’s Standard for One-Stroke Sashimi Mastery When working at a high-volume sushi station, the difference between a good cut and a world-class presentation lies in the length of the draw. The Masahiro Traditional Carbon 13-inch (330mm) Yanagi is not just a knife; it is a specialized instrument built for the 'one-stroke' technique. At 330mm, this blade provides the necessary runway to slice through large loins of Maguro (Tuna) or Hamachi in a single, fluid pulling motion. This prevents the 'sawing' effect that damages the delicate cellular structure of the fish, ensuring a glass-like surface and superior mouthfeel. Crafted from Yellow Paper Steel (Kigami), this blade offers a pure carbon steel experience. It sharpens to a surgical level of keenness that stainless steels simply cannot match. The traditional Urasuki (concave) grind on the back side creates an air pocket during the cut, significantly reducing drag and preventing the fish from sticking to the blade. This is a tool designed for the professional who demands precision during a 12-hour shift where speed and aesthetic perfection are equally weighted. The 330mm length is specifically chosen by senior sushi chefs because it allows for the processing of larger species without repositioning the knife. While a 240mm or 270mm Yanagi might struggle with a thick sakudori (block) of tuna, this 13-inch powerhouse glides through with ease, making it the definitive choice for fine-dining environments and busy sushi bars. Learn More