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

Masahiro Shiro-Ko 165mm Usuba The Masahiro Shiro-Ko 165mm Usuba is a traditional Japanese vegetable knife for cooks who want precise, clean cuts that preserve the texture and appearance of produce. Its tall, thin blade and straight edge meet the board along their full length, so each push cut separates completely without leaving connected slices. The compact length suits home kitchens and smaller boards. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel edge: The bevel on the face and the flat back let the blade produce paper-thin slices and perform katsuramuki, the rotary peeling of daikon and cucumber into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 180mm Usuba adds length for larger vegetables such as cabbage and daikon. For a Yellow Paper carbon steel alternative, see the Masahiro Traditional Carbon 180mm Usuba. 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