Masahiro MSC Nakiri Knife 16 cm

The Masahiro MSC Nakiri 16 cm is a versatile Japanese knife that is excellent for various kitchen tasks, such as chopping, slicing, dicing, or finely mincing fresh products. This knife resembles a traditional Japanese Usuba knife but differs from it in that it is sharpened on both sides. Its thin cutting edge allows for precise, effortless cutting, even when slicing hard vegetables and fruits like tomatoes or onions. The Nakiri knife also has a large blade surface, which makes it easy to transfer sliced ingredients from the cutting board to a pot, pan, or other dishes.

The Masahiro MSC series was designed with home users in mind. This series includes all the essential knives that are useful in every kitchen, such as a chef’s knife, santoku, and a small utility knife, as well as a traditional vegetable knife – nakiri. Masahiro knives are distinguished by their exceptional quality, thanks to the use of MBS-26 steel, which contains carbon, chromium, molybdenum, and other components, ensuring excellent sharpness and durability. Thanks to a special heat treatment process, MBS-26 steel achieves a hardness of 58-59 HRC, which allows the edge to maintain its exceptional aggressiveness for a long time. Additionally, the stainless steel does not change color or smell when in contact with acidic products, and caring for the knife is limited to a simple wash in water with dish soap and drying. The ergonomic handle made of pakkawood, carefully profiled and finished, makes the knife fit well in the hand, ensuring comfort and precision while working in the kitchen.

Steel Type:	MBS-26
HRC:	58-59
Handle Material:	pakkawood
Sharpening Method:	double-sided, asymmetrical 80/20
Dimensions:
Total length (A):	282 mm
Blade length (B):	162 mm
Width (C):	48 mm
Thickness (D):	1.8 mm
Weight:	128 g

Useful Information:

• All Masahiro knives are extremely sharp, so we recommend using them with due caution.
• Masahiro knives should not be used for slicing frozen products (except for the series intended for this purpose).
• Do not use the knives for non-food purposes.
• For cutting, use wooden or plastic cutting boards.
• Do not wash knives in dishwashers, which destroy the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, wipe the knife dry.

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