Masahiro Traditional Carbon Knives

The Masahiro Traditional Carbon 8.25 in. (210mm) 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

Masahiro Traditional Carbon 7 in (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More

The Masahiro Traditional Carbon 9.4 in. (240mm) 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

The Masahiro Traditional Carbon 6.5 in. (165mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work. Learn More

Surgical Precision for the Left-Handed Saucier and Sushi Chef For the left-handed professional, finding a true single-bevel blade that doesn't compromise on geometry is a constant challenge. The Masahiro Traditional Carbon 210mm Yanagi is the definitive answer. Crafted in Seki, Japan, this blade is purpose-built for the unique mechanics of left-handed pull-slicing. Unlike converted right-handed blades, this Yanagi features a proper Urasuki (concave) back side, creating an air pocket that prevents fish from sticking to the blade during delicate service. At the heart of this tool is Yellow Paper (Kigami) steel. For the seasoned chef, this means a knife that takes a terrifyingly sharp edge with minimal time on the stones. While it requires the disciplined care of a carbon steel tool—immediate drying and occasional oiling—the payoff is a level of sharpness that stainless alloys simply cannot match. The 210mm (8.25 inch) length is the 'goldilocks' size: agile enough for tight garnish work and small-plate sashimi, yet possessing enough runway for clean, single-stroke cuts through medium-sized fillets like Hamachi or Sake. This knife is designed for the high-intensity environment of a professional sushi bar or a fine-dining crudo station. The Ho-wood handle provides a lightweight, natural grip that remains secure even when hands are wet, ensuring you maintain absolute control over the blade's trajectory through every slice. Learn More

The Masahiro Traditional Carbon 7 in. (180mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work. Learn More

The Masahiro Traditional Carbon 8.25 in (210mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More

The Masahiro Shiro-Ko 165mm Usuba Knife is a traditional Japanese vegetable knife designed for unmatched precision and control. Crafted from White #2 steel (Shirogami/Shiro-Ko)—a high-purity carbon steel revered by professionals—this blade takes an exceptionally sharp edge with ease, making it ideal for clean, accurate cuts that preserve the texture and appearance of vegetables. The 165mm Usuba profile features a straight edge and tall blade, allowing for effortless push cuts, katsuramuki (rotary peeling), and detailed vegetable work. Every movement feels intentional and refined, reflecting the delicacy and discipline of Japanese cuisine. Finished with a lightweight Paulownia (Empress) wood handle and a traditional water buffalo horn ferrule, the knife offers excellent balance, comfort, and a timeless aesthetic. Responsive, precise, and beautifully crafted, the Masahiro Shiro-Ko Usuba is a trusted tool for chefs and serious home cooks who demand sharpness, control, and authenticity in their vegetable preparation. Learn More

The Masahiro Shiro-Ko 165mm Deba is a traditional Japanese knife crafted for precise fish butchery and clean, confident cuts. Forged from White #2 steel (Shirogami/Shiro-Ko), this blade is celebrated for its exceptional purity, allowing it to take on an incredibly fine edge with ease—and keep it. The result is outstanding sharpness that highlights the finesse and delicacy central to Japanese cuisine. Designed in the classic Deba profile, the 165mm blade offers the perfect balance of control and power for breaking down fish, from filleting to cutting through small bones. Its thoughtful construction makes it approachable for both professionals and dedicated home cooks, combining traditional performance with user-friendly handling. Finished with a lightweight Paulownia (Empress) wood handle and a polished water buffalo horn ferrule, this knife delivers comfort, balance, and understated elegance. The Masahiro Shiro-Ko Deba is a refined tool built for cooks who value sharpness, tradition, and precision in every cut. Learn More