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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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MH16206 $109.95In Stock
| Masahiro Traditional Carbon 6.5 in. (165mm) 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16206
MH16207 $124.95In Stock
| 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16207
MH16218 $83.95In Stock
| 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16218
MH16219 $89.95In Stock
| 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16219
MH16220 $109.95In Stock
| 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16220
MH16221 $139.95In Stock
| Masahiro Traditional Carbon 12 in. (300mm) Yanagi
The Masahiro Traditional Carbon 12 in. (300mm) 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16221
MH16222 $174.95In Stock
| Masahiro Traditional Carbon 13 in. (330mm) Yanagi
The Masahiro Traditional Carbon 13 in. (330mm) Yanagi 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16222
MH16231 $139.95Product Temporarily Unavailable
| Masahiro Traditional Carbon 12 in. (300mm) Takobiki
The Masahiro Traditional Carbon 12 in. (300mm) Takobiki is a variation of a yanagi, and is used when preparing sashimi. Used when cutting sashimi and octopus, and is not meant for butchering tasks or be used on bones.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16231
MH16239 $89.95In Stock
| 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16239
MH16241 $129.95In Stock
| Masahiro Traditional Carbon 8.25 in (210mm) Usuba
The Masahiro Traditional Carbon 8.25 in (210mm) 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16241
MH16307 $187.95In Stock
| Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba
The Masahiro Traditional Carbon
Left Handed 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16307
MH16318 $125.95In Stock
| Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi
The Masahiro Traditional Carbon
Left Handed 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16318
MH16319 $134.95In Stock
| Masahiro Traditional Carbon Left Handed 9.5 in. (240mm) Yanagi
The Masahiro Traditional Carbon
Left Handed 9.5 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16319
MH16320 $164.95In Stock
| Masahiro Traditional Carbon Left Handed 10.5 in. (270mm) Yanagi
The Masahiro Traditional Carbon
Left Handed 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16320
MH16339 $134.95In Stock
| Masahiro Traditional Carbon Left Handed 7 in. (180mm) Usuba
The Masahiro Traditional Carbon
Left Handed 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
MH16339
