Masahiro Single Bevel

Close-up view

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These traditional Japanese Sushi Chef's knives are sharpened on one side to form a single bevel edge with a slightly concave flat grind on the other side for a sharper and more uniform cutting edge. These Masahiro knives are a great introduction to single sided blades and deliver a big bang for the buck. If you are looking for an inexpensive sushi knife or want to learn about single sided knives this is the line for you.

The "Kasumi" constructed blade is made of hard Hitachi Kigami Hagane Carbon steel laminated and hand forged with soft iron. White carbon steel is a breeze to sharpen and holds a great edge. The handle is made of natural Japanese Magnolia wood.

As with all carbon steel knives the blade will change colour over time. This is completely natural. The goal is for the steel to develop a good dark patina (blue-ish grey colour). Once the patina is formed the steel will be very resistant to rust. For care keep the blade dry when not in use and wash/dry immediately after use. If you do see a spot of rust just scrub it off before it grows. Be pro-active and these knives will treat you well for many, many years.