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Masahiro Japanese knife with Carp Koi and name engraving

€209.00 €171.31
Availability: In stock
The Japanese Masahiro knife with laser engraving of Koi Carp and name personalization is a magnificent chef's knife enriched with the traditional Japanese symbol of good wishes. In Japan, the Koi Carp is a symbol of bravery, good fortune, tenacity, and a desire to achieve great things and conquer challenges. The Japanese chef's knife Masahiro with blade length of 24 cm may be utilized for a variety of tasks in the kitchen and is a must-have shape and length for any chef. This knife was made from MBS-26, a high-carbon molybdenum-vanadium stainless steel that was hardened in three steps to 58-59 HRC. Masahiro knives have an unrivaled level of sharpness thanks to the work of master artisans with over 30 years of experience. The handle is composed of Black Pakkawood, which has been pressed into a single, exceptionally durable, moisture and water resistant material. The antibacterial-coated oak handle is easy to clean and has been secured with three carefully placed rivets. The knife is compact and light, with a grip that fits comfortably in both small and large hands. It permits a rhythmic, very efficient movement, waving over the surface when slicing or chopping various items in the kitchen, thanks to the excellent balance between blade and handle. The Koi Carp is etched on a knife that may be personalized with your name or text. In the Order Comments section of the Shopping Cart, you can input the name or the text to be engraved. ph. Andrea Vaccari
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
What deeply characterises the Masahiro BWH series?
The BWH series represents a more accessible interpretation of the Masahiro world, but that does not make it simplistic or generic. It preserves good cutting quality and a recognisable Japanese approach, while placing a more visible balance between performance, ergonomics and ease of ownership. In practical terms, it offers part of the technical Masahiro character without forcing the user into an excessively demanding or highly specialised blade.
Who is this series truly recommended for?
It is recommended for advanced home cooks, professionals who want a less demanding knife for daily use and users transitioning from Western knives toward a more Japanese cutting philosophy. It makes particular sense for people looking for serious and dependable quality without immediately stepping into the most technical and severe side of the brand.
What is it ideal for?
The BWH series is ideal for broad, everyday use: general preparation, vegetables, boneless meat, fish and precise but not extreme cutting work. Its strength lies in offering good precision with a more natural and less nervous feel than the more aggressively professional lines. For that reason, it is often perceived as a series that is easier to live with over the long term.
How should it be maintained correctly?
Even though it is more accessible than other Masahiro lines, it should still be treated like a proper Japanese knife: hand washing, immediate drying, regular sharpening and correct board use are all important. The blade is somewhat more forgiving, but it should not be trivialised, because neglected maintenance quickly erodes the balance between comfort and precision that defines its value.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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