|
|
Masahiro is known for the high quality of their carbon steel blades. Carbon steel takes an extremely fine edge very quickly. The trade-off for this feature is that it lacks the "no stain" advantage of a stainless steel blade.
Virgin carbon knives take a sharper edge than any stainless steel, and are easier to resharpen. The edge breaks down faster than stainless if used on highly acidic foods like citrus. A patina will form with a couple weeks of usage which retards rusting. If you cut a lemon and forget to wipe your knife, just clean up the rusting with a little BarKeepers Friend, available at most grocery stores.
|
| |
MH13002 $70.00In Stock
| Masahiro Carbon 4.75 in. (120mm) Paring Knife
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
MH13002
MH13004 $78.75In Stock
| Masahiro Carbon 6 in. (150mm) Utility Knife
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
MH13004
MH13006 $113.75In Stock
| Masahiro Carbon 6 in. (150mm) Honesuki
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
MH13006
MH13008 $113.75In Stock
| Masahiro Carbon 6 in. (150mm) Hankotsu
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
MH13008
MH13010 $109.50In Stock
| Masahiro Carbon 7 in. (180mm) Gyuto
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
MH13010
MH13011 $118.25In Stock
| Masahiro Carbon 8.25 in. (210mm) Gyuto
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
MH13011
MH13012 $148.75In Stock
| Masahiro Carbon 9.5 in. (240mm) Gyuto
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
MH13012
MH13013 $183.75In Stock
| Masahiro Virgin Carbon 10.5 in (270mm) Gyuto
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
MH13013
MH13017 $148.75In Stock
| Masahiro Carbon 9.5 in. (240mm) Sujihiki
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
MH13017
MH13018 $183.75In Stock
| Masahiro Carbon 10.5 in. (270mm) Sujihiki
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
MH13018
MH13023 $109.50In Stock
| Masahiro Carbon 7 in. (180mm) Santoku
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
MH13023
MH13026 $218.75In Stock
| Masahiro Carbon 9.5 in. (240mm) Wide Santoku
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
MH13026
MH13035 $109.50In Stock
| Masahiro Carbon 6.5 in. (165mm) Nakiri
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
MH13035
MH13104 $102.50In Stock
| Masahiro Carbon 6 in. (150mm) Left Handed Utility Knife
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
MH13104
MH13111 $153.50In Stock
| Masahiro Carbon 8.25 in. (210mm) Left Handed Gyuto
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
MH13111
MH13112 $193.50In Stock
| Masahiro Carbon 9.5 in. (240mm) Left Handed Gyuto
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
MH13112
MH13117 $193.50In Stock
| Masahiro Carbon 9.5 in. (240 mm) Left Handed Sujihiki
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
MH13117
MH13118 $239.00In Stock
| Masahiro Carbon 10.5 in. (270 mm) Left Handed Sujihiki
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
MH13118
MH13123 $142.25In Stock
| Masahiro Carbon 6.75 in. (175mm) Left Handed Santoku
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
MH13123
40811 $70.00In Stock
| Masahiro (TX-101) 165mm Chinese Cleaver
Spine Thickness (near handle): 1.6 mm
Blade Height: 85 mm
Weight: 8 ounces
Handle Length: 4.6 in. (116mm)
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
40811
40814 $95.00In Stock
| Masahiro (TX-104) 210mm Chinese Cleaver
Spine Thickness (near handle): 1.6 mm
Blade Height: 105 mm
Weight: 11 ounces
Handle Length: 4.8 in. (121mm)
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
40814
MH13106 $148.00In Stock
| Masahiro Virgin Carbon Left Handed 6 in. (150mm) Honesuki
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
MH13106
MH13108 $148.00In Stock
| Masahiro Carbon 6 in. (150mm) Left Handed Sakabone
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
MH13108
MH41101 $66.95In Stock
| Masahiro 240mm Carbon Butcher Knife
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
MH41101
MH41102 $67.25In Stock
| Masahiro 9.4 in. (240mm) Fish Fillet Knife
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!
MH41102
MH41103 $79.95In Stock
| Masahiro 9.4 in. (240mm) 2 Sided Fish Fillet Knife
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!
MH41103
