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Masahiro Traditional Carbon Knives
These traditional Kasumi style Japanese Knives are true one-sided knives. This means that the blades are fairly thick, and the back side is concave. This allows you to sharpen the face of the knife, then flip it over and lay the knife flat on a stone to remove the burr. Due to the concave shape, only the spine and edge will touch the stone, so you will not scratch the back of the knife. Deba’s are the work-horse of this series used for filleting fish and general purpose work. Yanagiba’s are for slicing meat and fish, while the Usuba is used for vegetable preparation.
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Masahiro Shiro-Ko 240mm Yanagiba
The Masahiro Shiro-Ko 240mm Yanagiba is a traditional Japanese slicing knife crafted for flawless, single-stroke cuts of raw fish and proteins. Forged from White #2 steel (Shirogami/Shiro-Ko), this high-purity carbon steel is renowned for achieving exceptional sharpness with ease, delivering the clean, precise cuts essential to sushi and sashimi preparation. With its long, slender 240mm Yanagiba blade, this knife is designed to glide effortlessly through fish in one smooth pull, preserving texture and appearance while minimizing cell damage. The result is beautifully clean slices that reflect the elegance and discipline of Japanese cuisine. A lightweight Paulownia (Empress) wood handle paired with a classic water buffalo horn ferrule provides excellent balance, comfort, and control during extended prep. Refined, responsive, and expertly crafted, the Masahiro Shiro-Ko Yanagiba is an essential tool for chefs and serious home cooks who demand precision, sharpness, and tradition in every slice. Learn More$249.75 -
Masahiro Shiro-Ko 7-inch (180mm) Usuba
Masahiro Shiro-Ko 180mm Usuba The Masahiro Shiro-Ko 180mm Usuba is a traditional Japanese vegetable knife sized for professional prep and larger produce. The extra length handles whole cabbages, daikon and long cucumbers in full strokes, and the tall, thin blade separates each push cut cleanly from the next. 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 urasuki grind: The bevel on the face and the slightly concave back reduce friction in dense vegetables and allow paper-thin slicing and katsuramuki, the rotary peeling of daikon 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 165mm Usuba is easier to handle on smaller boards. For a Yellow Paper carbon steel alternative at this length, see the Masahiro Traditional Carbon 180mm Usuba. Learn More$250.00
