Masahiro Carbon 4.75 in. (120mm) Paring Knife

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The Masahiro Carbon 4.75 in. (120mm) Paring Knife is made of high quality carbon steel. Most commonly used to cut food items that are too large for a paring knife, but too small for a chef knife. Ideal for cutting small to medium sized items like herbs, shallots, fruits, and vegetables. This Utility Knife has silver rivets. Made in Japan.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13002

Masahiro Carbon 6 in. (150mm) Utility Knife

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The Masahiro Carbon 6 in. (150mm) Utility Knife is made of high quality carbon steel. Most commonly used to cut food items that are too large for a paring knife, but too small for a chef knife. Ideal for cutting small to medium sized items like herbs, shallots, fruits, and vegetables. This Utility Knife has silver rivets. Made in Japan.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13004

Masahiro Carbon 6 in. (150mm) Honesuki

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The Masahiro Carbon 6 in. (150mm) Garasuki is a wedge shaped knife that works great when cutting and deboning a chicken or many other types of butchering duties which require a heavy blade.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13006

Masahiro Carbon 6 in. (150mm) Hankotsu

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The Masahiro Carbon 6 in. (150mm) Sakabone (Hankotsu) is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. One sided for 80 percent of blade length. Two sided and blunted near the handle for pushing through joints.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13008

Masahiro Carbon 7 in. (180mm) Gyuto

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The Masahiro Carbon 7 in. (180mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13010

Masahiro Carbon 8.25 in. (210mm) Gyuto

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The Masahiro Carbon 8.25 in. (210mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13011

Masahiro Carbon 9.5 in. (240mm) Gyuto

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The Masahiro Carbon 9.5 in. (240mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13012

Masahiro Virgin Carbon 10.5 in (270mm) Gyuto

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The Masahiro Carbon 10.5 in. (270mm) Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13013

Masahiro Carbon 9.5 in. (240mm) Sujihiki

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The Masahiro Carbon 9.5 in. (240mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13017

Masahiro Carbon 10.5 in. (270mm) Sujihiki

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The Masahiro Carbon 10.5 in. (270mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13018

Masahiro Carbon 7 in. (180mm) Santoku

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The Masahiro Carbon 7 in. (180mm) Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13023

Masahiro Carbon 9.5 in. (240mm) Wide Santoku

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The Masahiro Carbon 9.5 in. (240mm) Wide Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife. This is a very unique knife in that I've never seen a santoku this large. The steel is 3mm thick at the spine and is very smoothly tapered to the edge, with a long single bevel. 2 1/2 inches width from spine to heel and 12 ounce weight. This wide Santoku is a real work horse with a screaming sharp edge that enable you to go from splitting chickens to mincing chives. Highly recommended. Made in Japan.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13026

Masahiro Carbon 6.5 in. (165mm) Nakiri

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The Masahiro Carbon 6.5 in. (165mm) Nakiri 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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13035

Masahiro Carbon 6 in. (150mm) Left Handed Utility Knife

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The Masahiro Carbon 6 in. (150mm) Left Handed Utility Knife is made of high quality carbon steel. Most commonly used to cut food items that are too large for a paring knife, but too small for a chef knife. Ideal for cutting small to medium sized items like herbs, shallots, fruits, and vegetables.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13104

Masahiro Carbon 8.25 in. (210mm) Left Handed Gyuto

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The Masahiro Carbon 8.25 in. (210mm) Left Handed Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13111

Masahiro Carbon 9.5 in. (240mm) Left Handed Gyuto

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The Masahiro Carbon 9.5 in. (240mm) Left Handed Gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13112

Masahiro Carbon 9.5 in. (240 mm) Left Handed Sujihiki

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The Masahiro Carbon 9.5 in. (240 mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13117

Masahiro Carbon 10.5 in. (270 mm) Left Handed Sujihiki

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Masahiro Carbon 10.5 in. (270 mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13118

Masahiro Carbon 6.75 in. (175mm) Left Handed Santoku

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The Masahiro Carbon 6.75 in. (175mm) Left Handed Santoku cuts smoothly and precisely through fruits and vegetables. A Santoku, like a Chef Knife or Gyuto, is used as an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13123

Masahiro (TX-101) 165mm (6.5 in) Chinese Cleaver

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Spine Thickness (near handle): 1.6 mm

Blade Height: 85 mm (3.34 in.)

Weight: 8 ounces

Handle Length:116mm (4.6 in.)

Steel type: (High Carbon Steel)

Masahiro TX-101 Broad Blade Chinese Cleaver. This is a carbon steel core clad with stainless steel. These Cleavers feature a wide blade (175x85mm) with a slightly curved edge. Double beveled edge means that that the knife is sharpened evenly on both sides. The High Carbon Steel in this cleaver holds an exceptional edge and is very easy to re sharpen on Whetstones. Please call for any recommendations on sharpening of this product.

Made in: Japan

Handle Material: Rosewood

Grind Style: Double Bevel(Two Sided)

Cladding Steel: SUS410

Core Steel: Carbon .85%

Rockwell Hardness HRC 60

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40811

Masahiro (TX-104) 210mm (8.2 in.) Chinese Cleaver

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Spine Thickness (near handle): 1.6 mm

Blade Height:105 mm (4.14 in.)

Weight: 11 ounces

Handle Length:121 mm (4.8 in.)

Steel type: (High Carbon Steel)

Masahiro TX-104 Broad Blade Chinese Cleaver. This is a carbon steel core clad in stainless steel. These Cleavers feature a wide blade (210x105mm) with a slightly curved edge. Double beveled edge means that that the blade sharpened evenly on both sides. The High Carbon Steel in this cleaver holds an exceptional edge and is very easy to re sharpen on Whetstones. Please call for any recommendations on sharpening of this product.

Made in: Japan

Handle Material: Rosewood

Core Steel: Carbon .85%

Rockwell Hardness HRC 60

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40814

Masahiro Virgin Carbon Left Handed 6 in. (150mm) Honesuki

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Masahiro Virgin carbon steel sharpens to an extreme edge. The honesuki is used for boning and for filleting small fish.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13106

Masahiro Carbon 6 in. (150mm) Left Handed Sakabone

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The Masahiro Carbon 6 in. (150mm) Left Handed Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. One sided for 80 percent of blade length. Two sided and blunted near the handle for pushing through joints.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13108

Masahiro 240mm Carbon Butcher Knife

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Masahiro 9.4 in. (240mm) Carbon Steel Butcher/ Fillet Knife. This Single Sided Knife is used for a variety of tasks in the kitchen. This is a great knife for removing large fish heads such as Tuna and Salmon. Cutting collars and cheeks. Also works well for portioning steaks and trimming fat. It comes very sharp out of the box, and is very easy to sharpen being Carbon Steel. Made in Japan.

Blade Width: 3 mm

Blade Height: 44 mm

Weight: 7.7 ounces

Steel type: Carbon Steel (Non-Stainless)

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH41101

Masahiro 9.4 in. (240mm) Fish Fillet Knife

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Please note that the steel is different from the MV knives listed on this page in that they have not been ice-quenched. This makes the knife more durable for removing fish heads and collars without damage to the edge.
The STAINLESS steel is MBS-26 which features a Rockwell hardness of 59. The Carbon content is very high at .85-.95 percent with 13% chrome. This means that a little extra care should be taken to dry the knife after use in salt water to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle is unique. The wooden scales rise above the tang at the top of the blade to create a small groove. This is useful for fishermen who like to wrap twine around the handle for a firmer grip in wet conditions. It can be easily sanded for a flush fit if you prefer, and we're happy to do that for you upon request. Simply ask for sanded handle in the "special instructions" at check-out.

Single-edged (80/20 compound bevel), stainless steel knife. The Japanese translation would be "dropped head, wide mouthed knife". This knife is widely used in Tokyo fish markets for breaking down whole fish.



Thickness of Spine: 3.0 mm



See the knife in action!

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MH41102

Masahiro 9.4 in. (240mm) 2 Sided Fish Fillet Knife

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Please note that the steel is different from the MV knives listed on this page in that they have not been ice-quenched. This makes the knife more durable for removing fish heads and collars without damage to the edge.
The STAINLESS steel is MBS-26 which features a Rockwell hardness of 59. The Carbon content is very high at .85-.95 percent with 13% chrome. This means that a little extra care should be taken to dry the knife after use in salt water to avoid rust. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. The fit on the handle unique. The wooden scales rise above the tang at the top of the blade to create a small groove. This is useful for fishermen who like to wrap twine around the handle for a firmer grip in wet conditions. It can be easily sanded for a flush fit if you prefer, and we're happy to do that for you upon request. Simply ask for sanded handle in the "special instructions" at check-out.

Double-Beveled, stainless steel knife. The Japanese translation would be "dropped head, wide mouthed knife". This knife is widely used in Tokyo fish markets for breaking down whole fish.



Thickness of Spine: 4.5 mm



See the knife in action!

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MH41103