A chef’s knife is one of the most frequently chosen tools in the kitchen, by both professionals and cooking amateurs. Its classic design, inspired by the tradition of French cuisine, makes it incredibly versatile and useful for many kitchen tasks. Indispensable for any cook, it is characterized by its lightness and ergonomics, which make it comfortable to hold, regardless of hand size. The excellent balance between the blade and handle allows for a precise, rocking motion, which ensures efficiency and comfort when slicing and chopping.
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 rosewood has been carefully profiled, ensuring comfort and convenience while working in the kitchen. The knife fits well in the hand, which makes every job easier and more pleasant.
| Steel Type: | MBS-26 |
| HRC: | 58-59 |
| Handle Material: | rosewood |
| Sharpening Method: | double-sided, asymmetrical 80/20 |
| Dimensions: |  |
| Total length (A): | 303 mm |
| Blade length (B): | 183 mm |
| Width (C): | 45 mm |
| Thickness (D): | 1.8 mm |
| Weight: | 85 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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