Masahiro Traditional Carbon Knives

The Masahiro Traditional Carbon Left Handed 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 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

The Masahiro Shiro-Ko 180mm 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 180mm 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