Masahiro Knives

Virgin Carbon Series: The shape and overall design on this is almost exactly the same as on the MV series, but the blades are made of virgin carbon steel, which means they are VERY hard, take (and keep) an incredible edge, and they are extremely reasonably priced. But they're not for everyone: carbon steel is NOT stainless, and so requires special care and precautions. Still, some die-hards claim that there is nothing like a virgin carbon steel knife, and I've had a number of requests over the years for these (Masahiro is renowned for the quality of their virgin carbon knives), so here they are! The handles are of a more natural coloured wood (not black like the MV series), and the three rivets are brass. Again, these knife blades are sharpened in the traditional Japanese style: the right side is sharpened and polished to a fine edge, while the left side of the blade is left flat. This results in superior cutting and slicing action, but please note that this means that these knives are meant for right-hand use only. And remember, this is carbon steel, NOT stainless, and so it will rust/discolour if not washed and dried carefully after use and if it comes into contact with acidic foods. Normally it will take on a darker patina with use (people will often cultivate this patina, which acts as a natural barrier). Regular discolouration is normal and does not affect the performance of the knife... it is part of the character of fine carbon-steel knives. And of course never put them in a dishwasher. They ship with a protective layer of oil on the blade. Be sure to wash and dry it well with warm soapy water before use. Here's an unsolicited review (July 2007) from a professional chef who bought one of these from me (the 9.5" chef's knife): "Paul, thank you for the speedy delivery. I just want to say, The Masahiro virgin carbon steel has proved to be a much better knife than I ever expected. The feel is very soild, yet light weight and, balanced. The edge holds beautifully after two weeks or full time kitchen grinding and must I add is also much easier to sharpen compared to the VG-10 gold Kasumi knives I used to own. This knife easily out performs all stainless steel and matches the performance of knives double the price. As much work as it is to keep carbon steel clean and dry at all times, the results are well worth it. An excellent value knife I recommend to all professionals with clean disciplined work habits." --Montgomery Lau

Bessen Carbon Series: The same legendary Masahiro quality and craftsmanship, but in traditional Japanese styles, and with hardened carbon steel blades. These blades are thicker, and as you can see in the photos, sharpened on only one side (traditional Japanese style) for effortless slicing (only for right-handed use). The hardened carbon steel ("Kasumi" blade made of hard Kiigami Hagane carbon steel laminated and hand forged with soft iron) takes and holds an extremely sharp and fine edge but is not stainless, so care must be taken to clean and care for these knives properly. These are very sharp and beautifully balanced knives! Handles are traditional Honoki wood style. These make great gifts for fans of Japanese food and especially sushi, or as specialty knives in a well-rounded home or professional cutlery collection. Remember: these are not stainless steel -- they're carbon steel, hardened to an extremely hard Rockwell 62, meaning they're VERY sharp and honed to a super-thin and sharp edge, but you must wipe and dry the blade as soon as possible after use, and keep the knife in a dry place. The handle is made of a white natural wood with with a black resin bolster.

Saijyou Series: Similar to the above Bessen series, but with an upgraded (even harder!) Hirogami Hagane carbon steel with a Rockwell HR 63 to 66, real buffalo horn bolster (beautiful), and a nicer finish to the handle. Really a very nice knife with excellent overall fit and finish; a serious hobbyist or professional-grade tool. Remember: these are not stainless steel -- they're carbon steel, hardened to an extremely hard Rockwell 63 to 66, meaning they're VERY sharp and honed to a super-thin and sharp edge, but you must wipe and dry the blade as soon as possible after use, and keep the knife in a dry place.

Masahiro Virgin Carbon Steel 9.5-inch (240mm) Slicer (Sujihiki) Your Price: $164.95

Masahiro Virgin Carbon Steel 9.5-inch (240mm) Wide Santoku Your Price: $179.95