Masahiro knives come to us from Seki City, Gifu Prefecture, Japan -- a region renowned for its production of kitchen knives. These blades are excellent value, given they are factory made knives, they are made efficiently and the result is a consistent product, at an approachable price point for the home cook and professional chef alike!

**Since the cutting edge for Masahiro knives are ground asymmetrically (80% on the right side and 20% on the left side), these knives are more suited for right hand use. The benefit of this over a symmetrical 50/50 grind is that you will feel like it is sharper, particularly through softer ingredients, such as delicate protein like fish filets, and boneless chicken breasts. This line comes incredibly sharp out of box, and is quite thin behind the edge -- any heavy-handedness and twisting/torquing/scraping motion may result in chipping.