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Masahiro — A Dedicated Kitchen-Knife Maker Honed in Seki, from Steel Selection to the Final Edge
Masahiro Co., Ltd. manufactures and sells professional-use and household kitchen knives in Seki City, Gifu Prefecture — Japan’s famed city of blades. The company’s official profile dates its founding to April 1932, and notes as earlier history that the first president, Ichiichi Hattori, entered his apprenticeship as a blade smith in 1920.
In 1958, the company began joint development of stainless steel kitchen knives with Dr. Nishikori, a doctor of engineering, and Daido Steel, and in 1962 it launched the MSC series of high-carbon stainless steel kitchen knives. Its core strength is an integrated production system in which nearly every step — from selecting the steel through hardening to the final edge-setting — is carried out at its head-office factory.
| Item | Details |
|---|---|
| Manufacturer | Masahiro Co., Ltd. (Masahiro / MASAHIRO) |
| Founded | April 1932. As earlier history, the first president, Ichiichi Hattori, entered his apprenticeship as a blade smith in 1920 |
| Incorporated | October 1948 |
| Location | 90 Kurachi, Seki City, Gifu Prefecture |
| Key History | 1932: Begins manufacturing blades and selling them domestically / 1948: Masahiro Tanko Co., Ltd. is incorporated / 1958: Begins joint development of stainless steel kitchen knives with Dr. Nishikori, a doctor of engineering, and Daido Steel / 1962: Launches the MSC series of high-carbon stainless steel kitchen knives / 1990: Company name changed to Masahiro Co., Ltd. |
| Distinctive Setup | Nearly every step of production — from selecting the steel through hardening to the final edge-setting — is carried out in-house at the head-office factory |
| Specialties | Professional-use and household kitchen knives. Practical knife making that emphasizes sharpness, durability, and ease of handling |
| Main Brands | Masahiro, Masahiro Bessaku, MSC, Mama Cut, MASAHIRO, and others |
| Main Product Series | MV-Honyaki, MV-S, MV-P, the MSC series, the household knife series, and more |
Three Reasons Chefs and Home Cooks Worldwide Choose Masahiro Knives
① A Dedicated Kitchen-Knife Maker Founded in 1932 — Practical Craftsmanship Honed in Seki
Masahiro is a specialist kitchen-knife maker in Seki City that began manufacturing blades and selling them domestically in 1932. Offering both professional-use and household knives, it covers everything from the demands of professional kitchens to the knives people reach for every day at home.
② A History of Stainless Steel Knife Development — Technical Strength Built on Joint Development with Daido Steel
In 1958, Masahiro began joint development of stainless steel kitchen knives with Dr. Nishikori, a doctor of engineering, and Daido Steel, and in 1962 it launched the MSC series of high-carbon stainless steel knives. The company has a long record of refining practical stainless steel knives for users who want blades that resist rust and are easy to handle.
③ Integrated Production at the Head-Office Factory — Control from Steel Selection to the Final Edge
As the official website explains, nearly every step of production — from selecting the steel through hardening to the final edge-setting — is carried out in-house at the head-office factory. Keeping the entire process under its own roof allows for stable, consistent quality and makes it easy to bring the know-how of its craftsmen to bear — a major strength of Masahiro.