Masahiro

Masahiro is a professional knife manufacturer based in Seki City, Gifu Prefecture: one of Japan's most historic blade-making regions. Founded in 1932, they have been making commercial kitchen knives for professional chefs for over 90 years. Particularly well known in the butcher and professional kitchen world for balance, flexibility and reliability at a fair price.

Everything is produced in house: material selection, quenching and finishing. The knives are made from their own proprietary carbon steel, treated and tempered through multiple processes for consistent performance.

At JNS we carry the Japanese Carbon Steel series. Mono steel construction: simple, honest, sharp. These are not fancy knives. They are workhorses. Carbon steel, can rust, needs basic care after use.

This is the best entry point into Japanese carbon knives I know at this price. If you are coming from western stainless knives and want to understand what carbon steel feels like on a whetstone, this is where to start. Every knife comes sharpened by me before it ships.

Black Pakka wood handle.

Japanese knife types  |  Japanese knife steels  |  Sharpening and angles