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Masahiro MBS26 235mm fish knife

Masahiro MBS26 235mm fish knife

Regular price ¥8,700
Regular price Sale price ¥8,700
Sale Sold out

Masahiro is another solid Japanese knife-maker from Seki, Japan. Along with Misono and Masamoto, they are recognized as the big three M's.

Established in 1948, the company has been providing great value knives for both professional chefs and home cooks. Their virgin carbon line is one of our favorite series from them. Their MV series are also bang-for-the-buck knives.

This knife is used in Okinawa to fillet large fish like Mahi Mahi or Tuna. It's called "Atama Otoshi".

A typical 210mm/240mm deba is heavy and expensive. If you're looking for a relatively long fillet knife that is light and inexpensive, this is an excellent choice! 

See it in action here: 
Video 1
Video 2

Brand: Masahiro
Location: Seki, Japan
Knife type: special fish fillet knife

Construction type: monosteel
Steel category: stainless
Steel type: MBS26 (Masahiro proprietary steel)

Total length: 354mm
Blade length: 235mm
Blade height at heel: 37.3mm
Spine thickness at handle: 2.7mm
Spine thickness at heel: 2.6mm
Spine thickness at middle: 2.4mm
Spine thickness 1cm from the tip: 1.6mm
Weight: 238g

Edge/bevel: 80:20
Handle: rosewood

Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

Shipping & Returns


We ship internationally via EMS Japan Post. For EMS-suspended countries like the US, Canada, or Australia we can ship via DHL. Please contact us to get a quotation (starts from 25USD). Zahocho Knives Tokyo does not assume any responsibility for the delays during international delivery.


Import duties and other charges are the buyer's responsibility. Please note that some countries may require parcels to be opened for customs inspection. We cannot be held responsible for any actions taken by customs officials.


Returns can only be made within 14 days upon receiving the product. Buyer shoulders the return of products. Product must be unused and in the same condition when you received it and it must also be in the original packaging. To complete your return, we require a receipt or proof of purchase.

Please email us at to arrange a return.

Please note that knives damaged by misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days


If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at

EXCHANGES (if applicable)

We only replace items if they are defective or damaged upon arrival (not due to misuse). If you need to exchange it for the same item, send us an email at


Zahocho Knives Tokyo makes no representations or warranties of any kind, either expressed or implied, including, without limitation, warranties or conditions of title, or implied warranties of merchantability or fitness for a particular purpose, or non-infringement. Zahocho Knives Tokyo is not responsible for printing or typographical errors. Pricing and availability are subject to change without notice.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique. 
• Avoid bones and frozen food.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge. Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives. 

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