Top of the line Masahiro, the Honyaki Series and I am buying it directly from Masahiro in Japan. The quality of Masahiro's top of the line series can be seen at the edge. The left side of the blade is flat. The right side is beveled to the edge of the knife and then polished. The blade is "finished" by putting an edge that is so thin on the right side it is nearly imperceptible. This modern Japanese blade design results in a superior blade with a smoother action, placing the pressure on the item being cut rather than against the fingers of the hand you are holding the product with. Their top of the line are the MV Series which made of Molybdnum Vanadium Stainless Steel. The Handles on Honyaki Series are riveted full tang with thin layers of black dyed wood pressed in a clear (but not shiny) polycarbide. The taper runs from the spine all the way to the edge and is so precise that the final grind is almost imperceptible. This raises the edge to a whole new level of sharpness.

Seki, Japan began as a village of sword makers. When they learned to laminate steel to make swords for the Samurai, they established themselves as the best blade makers in the world. That tradition is reflected in the precision and polish with which a Masahiro knife is put together. Seki is as famous for cutlery as Solingen and Sheffield.

Check out these other Japanese knives:
Glestain | Kikuichi | Nenox | Masamoto

Click on any image for prices!

8¼'' Cook's, Gyutou 210mm

9½'' Cook's, Gyutou, 240mm

6'' Boning/Poultry Garashki 150mm

6'' Boning, Honesuki, 150mm

7-1/8'' Cooks Gyutou, 180mm

8¼'' Cook's, Gyutou 210mm

9½'' Cook's, Gyutou, 240mm

10-3/4'' Cook's, Gyutou, 270mm

9½'' Slicer Sujibiki, 240mm

10-3/4'' Slicer Sujibiki, 270mm

6-7/8'' Santoku, Cook's 175mm

6½'' Vegetable, Usuba 165mm

3 pc Professionals Chefs Set

3 pc Starter Set