Masahiro knives are amazingly light weight, yet perfectly balanced. The handle is a composition plastic handle which is remarkably durable and much more practical and longer lasting than a laminated wood handle.
Used for separating meat from bone cooked and uncooked. The smaller the size of the meat or bone, the more flexible the blade should be and vice versa.
Asian-type knife with broad blade and especially sharp cutting edge. The all rounder of the Asian kitchen can be used threefold: for preparing meat, fish, and also vegetables.
A sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.
A sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.
A sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.
A sturdy, heavy knife with broad, strong blade and fine cutting edge. The all rounder for professionals and hobby chefs that cleans vegetables, minces herbs and chops.
For carving large roasts, turkey, etc. and cutting large cakes. Slicing knives tend to have thinner, more flexible blades than the heavier Chefs knives. This enables the blade to cut straight, thin slices of meat.
For carving large roasts, turkey, etc. and cutting large cakes. Slicing knives tend to have thinner, more flexible blades than the heavier Chefs knives. This enables the blade to cut straight, thin slices of meat.
For cutting bread or any other food of soft substance with a tough skin or crust. Never cut meat or fish with this scalloped or serrated edge knife as it will not produce an even slice with those foods.
