MASAHIRO
- MASAHIRO has more
than 70 years of tradition in the manufacture of professional kitchen knives.
- Hattori was
established in 1932. in the town of Seki (then a village of blacksmiths).
- MASAHIRO CO Ltd
was founded in 1948.
- The president of
the company is Mr. Koji Hatori, third generation.
- The company
offers a wide range of kitchen knives, occupying a very large share of the
Japanese knife market. It occupies perhaps the largest share of professional
meat knives in Japan.
- The secret to the
company's success, Mr Hathori, says one of them is the constant development of
new knives.
- MASAHIRO have developed their own steel with the code name MBS-26, this is a stainless steel which in combination with the asymmetrical cutting edge of the blade gives a very good and long-lasting sharpness.
- http://masahiro-hamono.com/
Made in Japan
Cutting board Hinoki 39cm x 20cm x 2cm
Cutting board 39cm x 20cm x 2cm from Hinoki (Japanese cypress) of the company Daiwa Sangyo.We will pay a little more attention to Hinoki cutting boards. The information will be useful to you.Since 1970, Daiwa Sangyo has been a leading manufacturer of dishes and cutting boards from Hinoki, which is why we trusted their products.A cutting board is an important tool in any kitchen, and Japanese Hinoki Cypress cutting boards are both gentle on knife edges and extend the time from sharpening to sharpening due to their moderate hardness, and every hobbyist and professional chef who cares about their knives works on a board from Hinoki. Hinoki cutting boards are much lighter than other wooden and plastic boards.The Hinoki tree is a representative of the Japanese fauna and has been used since ancient times because it is less prone to decay, does not retain moisture, does not retain bacteria and has a pleasant aroma even after time. The wood was used to build buildings and make vessels for rice..
90.00лв.
Masahiro Boning Toru knife 145- 13908
Masahiro Boning Toru 145 is a Professional butcher Japanese knife for meat processing, edging and boning.Masahiro's professional butcher knife has a specially designed blade shape so that it reaches the necessary places as easily and quickly as possible during trimming.Blade made of specially developed stainless steel by Masahiro MBS26, in a shape that allows perfect movement during operation.Handle made of antibacterial material that adheres to the palm without slipping even when wet, with an ergonomic shape for a perfect grip.A knife designed to meet all European requirements for a professional tool, with an antibacterial handle.Caution when working with blades!Made in Japan..
160.00лв.
Masahiro Deba knife 180mm-10007
Masahiro Deba knife 180mm-sided sharpened knife for the right hand, for processing and filleting fish. Traditional Japanese kitchen knife for fish processing, one-sided sharpened blade for working with the right hand, Traditional Japanese handle from untreated Magnolia. The main purpose of this type of knives is to separate the fillet from the main bone.Made in Japan..
195.00лв.
Masahiro Kawahagi Skinning knife 175mm -13425
Masahiro's Kawahagi 175mm knife is from the series of professional Japanese butcher knives. The knife was specially designed for skinning/scraping larger animals, and precisely thanks to the practical shape, it has not changed significantly for more than 200 years. The geometry of the blade has proven itself over the years and is really very comfortable to work with. And despite the traditions in many countries consuming red meat, it turns out to be a very preferred tool outside of Japan.Blade made of high carbon steel 0.95% and with a hardness of 60HRC and in the appropriate shape for freedom of movement and easy handling. Extremely sharp and easy to sharpen.Handle made of rosewood. The shape is slightly conical with grooves on the top and bottom where the tail of the blade is with an idea on the inside for a better grip and preventing the hand from slipping while working.Caution when using blades!Do not wash in the dishwasher!Made in Japan..
235.00лв.
Masahiro knife Santoku/Boat forged 170- 10756
Masahiro knife Santoku / Boat forged 170- light and convenient for everyday use in the kitchen.In traditional Japanese style. In traditional Japanese style. Traditional forged Japanese kitchen knife with a blade of traditional Japanese steel and a wooden handle of untreated magnolia. The knife is light and convenient for everyday kitchen work.Made in Japan..
125.00лв.
Masahiro MSC Santoku-Bunka knife 160 -11055
Japanese kitchen knife Masahiro MSC Santoku 160 -11055 is light and comfortable. Specially designed handle. In the traditional Japanese shape of the Bunka blade, which is convenient for cutting and processing any products.A handle made of natural wood, with a specially designed shape to be comfortable even in the delicate feminine hands of the housewife.Blade made of MBS26 steel, which is a proprietary development of the Masahiro company and which has no analogue.Light, comfortable and extremely sharp like any original Japanese kitchen knife.Do not wash in a dishwasher!Made in Japan..
120.00лв.
Masahiro-Nakiri-Hammered-165mm-10752
Masahiro Nakiri knife forged 165mm- light and convenient for everyday use in the kitchen. In traditional Japanese style. Traditional forged Japanese kitchen knife with a blade of traditional Japanese Hagane steel-corosion and a wooden handle of untreated Magnolia. The knife is light and convenient for everyday kitchen work.Do not wash in the dishwasher!Made in Japan..
125.00лв.
Masahiro Knife Sashimi-Yanagiba for Left hand 210-10062
Masahiro Knife Sashimi-Yanagiba for right hand 210mmThe Sashimi-Yanagiba knife is designed primarily for processing fish, cutting sashimi or sushi. The style is from the Japanese region of Kanto (Tokyo). The length and single beveled edge allow you to make a smooth pull to cut pure raw fish and seafood without damaging or forming rough surfaces.The blade has a traditional shape, elongated and sharpened on one side according to its purpose for working with the right or left hand. Made of stainless steel.Handle with an oval shape and a light edge according to its purpose, for working with the left or right hand, made of natural Magnolia wood, the blade is thermally packed.The knife is light, sharp and convenient for its purpose like any original Japanese kitchen knife.Do not wash in the dishwasher!Made in Japan..
180.00лв.
Masahiro Knife Sashimi-Yanagiba for Left hand 240mm-11163
Masahiro Knife Sashimi-Yanagiba for Left hand 240mmThe Sashimi-Yanagiba knife is designed primarily for processing fish, cutting sashimi or sushi. The style is from the Japanese region of Kanto (Tokyo). The length and single beveled edge allow you to make a smooth pull to cut pure raw fish and seafood without damaging or forming rough surfaces.The blade has a traditional shape, elongated and sharpened on one side according to its purpose for working with the right or left hand. Made of stainless steel.Handle with an oval shape and a light edge according to its purpose, for working with the left or right hand, made of natural Magnolia wood, the blade is thermally packed.The knife is light, sharp and convenient for its purpose like any original Japanese kitchen knife.Do not wash in the dishwasher!Made in Japan..
205.00лв.
Masahiro Takohiki knife right hand 240mm-10023
The Takohiki knife is a for slicing fish, similar to the Yanagi. The style is from Japan’s Kanto region (Tokyo). The squared head allows you to scoop slices of sashimi from the cutting board and place them on a plate. The length and single bevel edge allows you to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.Made in Japan..
178.00лв.
Masahiro Boning Toru knife 150mm- 13431
Masahiro Boning Toru 150mm, Japanese knife for meat processing, slicing and boning.Professional Japanese knife for slicing, boning and processing meat.Knife designed to meet all European requirements for a professional tool with a wooden handle.Specially designed blade to reach the narrowest places around the joints.The knife is light, comfortable and working with it is a pleasure.Made in Japan..
190.00лв.
Masahiro Knife Sashimi-Yanagiba for right hand 210mm-11112
Masahiro Knife Sashimi-Yanagiba for right hand 210mmThe Sashimi-Yanagiba knife is designed primarily for processing fish, cutting sashimi or sushi. The style is from the Japanese region of Kanto (Tokyo). The length and single beveled edge allow you to make a smooth pull to cut pure raw fish and seafood without damaging or forming rough surfaces.The blade has a traditional shape, elongated and sharpened on one side according to its purpose for working with the right or left hand. Made of stainless steel.Handle with an oval shape and a light edge according to its purpose, for working with the left or right hand, made of natural Magnolia wood, the blade is thermally packed.The knife is light, sharp and convenient for its purpose like any original Japanese kitchen knife.Do not wash in the dishwasher!Made in Japan..
155.00лв.
Masahiro Knife Sashimi-Yanagiba for right hand 240mm-10013
Masahiro Knife Sashimi-Yanagiba for right hand 240-The Sashimi-Yanagiba knife is designed primarily for processing fish, cutting sashimi or sushi. The style is from the Japanese region of Kanto (Tokyo). The length and single beveled edge allow you to make a smooth pull to cut pure raw fish and seafood without damaging or forming rough surfaces.The blade has a traditional shape, elongated and sharpened on one side according to its purpose for working with the right or left hand. Made of stainless steel.Handle with an oval shape and a light edge according to its purpose, for working with the left or right hand, made of natural Magnolia wood, the blade is thermally packed.The knife is light, sharp and convenient for its purpose like any original Japanese kitchen knife.Do not wash in the dishwasher!Made in Japan..
178.00лв.
MASAHIRO Soba Kiri knife 240mm
Soba kiri are a group of specialized knives used in Japanese cuisine to prepare soba noodles. To make a soba, the dough is rolled out, flattened and folded, and then cut with a soba curry knife to make long, thin strips of noodles. For this purpose, the soba kiri knife has a straight and long cutting edge to cut the noodles in one cut to the board without any additional movements, so that the noodle strips are perfectly shaped without tears. The knife is usually heavy to help cut the noodles, usually with a slight forward movement.There are different sizes and steel types of knives Soba Kiri, the shape is one and it has not changed for hundreds of years on its own, which proves its practicality for what it was created for.We will often see that Soba Kiri knives are also used to cut other products such as cabbage, but it's all a matter of habit.The Soba Kiri knife is not a cutter for cutting bones!Do not wash in the dishwasher!Made in Japan..
160.00лв.
Masahiro Takohiki knife Right Hand 210mm-11122
The Takohiki knife is a for slicing fish, similar to the Yanagi. The style is from Japan’s Kanto region (Tokyo). The squared head allows you to scoop slices of sashimi from the cutting board and place them on a plate. The length and single bevel edge allows you to make one smooth pull to cleanly slice raw fish and seafood without bruising or producing rough surfaces.Made in Japan..
155.00лв.