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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 Traditional Carbon 7 in. (180mm) Deba
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$161.50 -
Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi
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$152.25 -
Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi
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$143.00 -
Masahiro Traditional Carbon 6.5 in. Deba
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$139.50 -
Masahiro Traditional Carbon 9.4 in. (240mm) Yanagi
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$117.25 -
Masahiro Traditional Carbon 7 in (180mm) Usuba
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$113.75 -
Masahiro Traditional Carbon 8.25 in. (210mm) Yanagi
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$102.50 -
Masahiro 195 mm Deba Saya
The Masahiro 195mm Deba Sheath (or saya) is made of Ho-Wood (Japanese Magolia Tree) and is used to protect your Traditional Japanese blade. These types of knives can vary slightly in shape and thickness, so if you have a brand other than Masahiro, the saya may not fit. These are raw wood and you may wish to treat the saya with mineral or chamomile oil which makes them more resistant to staining should they come in contact with food Learn More$34.00
