Knife Merchant
Free Shipping

Home > Knives > Masahiro


Masahiro Knives & Cutlery MV Carbon

Masahiro Knives come directly from Seki City, Japan. The quality of these Masahiro knives can be seen at the edge. The left side of the blade is flat the other side of the knife is beveled to the edge and then polished. 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 your fingers. The MV Series is made of Molybdenum Vanadium stainless steel. The handles are riveted to a full tang with thin layers of black dyed wood pressed in a clear (but not shiny) poly carbide. 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.

Masahiro Molybdenum Vanadium Cutlery & Knives Masahiro Honyaki MV Stainless Steel
The Hitachi steel used in this series of knives is remarkably strong and yet does not chip easily. Full tang and triple riveted wooden handles provide a very comfortable grip and excellent balance. The blades taper smoothly to an almost imperceptible edge that is mirror polished and extremely sharp. We highly recommend the Masahiro Honyaki MV Stainless Steel knives to professionals.

Masahiro Virgin Carbon Knives & Cutlery Masahiro Virgin Carbon Steel Knives
There is a resurgence of sales in carbon knives for one simple reason; nothing gets as sharp or re-sharpens more easily than a pure carbon knife. The reason for this is that a simple carbon and iron alloy form a tighter grain structure than any stainless steel. When used, on acidic foods, stainless edges last longer. These knives will take a patina, which is desirable, but can form red rust if not dried thoroughly.

Masahiro Carbon Traditional Knives & Cutlery Masahiro Traditional Carbon Steel 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.

Masahiro Waterstones
Masahiro Storage, Masahiro Saya, Masahiro Sheaths