Masamoto Wa-Santoku 6.7" (17cm)　- without Saya -..

Masamoto Molybdenum Gyutou 10.5" (27cm) - Right -..

Masamoto Molybdenum Gyutou 11.7" (30cm) - Right -..

Masamoto Molybdenum Gyutou 7" (18cm) - Right -..

Masamoto Molybdenum Gyutou 8.2" (21cm) - Right -..

Masamoto Molybdenum Gyutou 9.4" (24cm) - Right -..

Masamoto Molybdenum Hankotsu 5.7" (14.5cm) - Right - The hankotsu is a strong and sturdy knife used to cut meat away from the bone, but not for cutting through bones. The blade angle and straight handle make it easy to maneuver when boning, frenching or trimming...

Masamoto Molybdenum Honesuki 5.7" (14.5cm) - Right - The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife...

Masamoto Molybdenum Paring 3.3" (8.5cm) - Right - The paring knife is ideal for peeling fruits and vegetables. Perfect for hand-held cutting...

Masamoto Molybdenum Paring with Mahogany Handle 3.3" (8.5cm) - Right - The paring knife is ideal for peeling fruits and vegetables. Perfect for hand-held cutting...

Masamoto Molybdenum Petty 4.7" (12cm) - Right - The petty is a convenient size for delicate work, cutting or peeling small vegetables, fruits and herbs...

Masamoto Molybdenum Petty 5.9" (15cm) - Right - The petty is a convenient size for delicate work, cutting or peeling small vegetables, fruits and herbs...

Masamoto Molybdenum Santoku 7" (18cm) - Right - The santoku, meaning 'three virtues', is a multi-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The high profile of the blade makes the santoku well-suited for home use, keeping the knuckles well above the cutting board...

Masamoto Molybdenum Sujihiki 9.4" (24cm) - Right - The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife...

Masamoto Molybdenum Sujihiki 10.5" (27cm) - Right - The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife...