Masahiro MV-H Gyuto Knife 18 cm

The Masahiro MV-H Gyuto with an 18 cm blade is a versatile knife that has been appreciated for years by both professional chefs and home cooking enthusiasts. Its classic shape, originating from French culinary tradition, makes it ideal for a wide range of kitchen applications. Known as a “chef’s knife,” it is an indispensable tool for slicing, chopping, or dicing various ingredients. Thanks to its lightweight construction and ergonomic handle, it fits perfectly in the hand, regardless of its size, and the ideal balance between the blade and handle ensures precise, rhythmic work. The MV-H series was created with the needs of users in Europe and America in mind, where knives are often used for chopping as well as cutting. Therefore, the blades in this line are slightly thicker and more durable, which makes these knives perform well even in more demanding tasks. The blade is made of high-quality MBS-26 steel, a derivative of VG-10, which has undergone a three-stage hardening process, giving it a hardness of 58-59 HRC. Each knife is hand-finished by experienced craftsmen, which guarantees exceptional sharpness and cutting precision. The handle, made of polyacetal (POM) material, is characterized by durability, moisture resistance, and antibacterial properties. It has been reinforced with three rivets and an additional metal element, which increases its durability and comfort. The asymmetrical 80/20 sharpening ratio gives the knife a thinner and sharper edge, which increases cutting efficiency by up to 35% compared to symmetrical blades.

Steel type:	MBS-26
HRC:	58-59
Handle material:	POM (polyacetal)
Sharpening method:	double-beveled, asymmetrical 80/20
Dimensions:
Overall length (A):	307 mm
Blade length (B):	185 mm
Width (C):	45 mm
Thickness (D):	2.0 mm
Weight:	136 g

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with due caution.
• Masahiro knives should not be used for cutting frozen products (with the exception of a series dedicated to this purpose).
• Do not use the knives for non-food purposes.
• Use wooden or plastic cutting boards for slicing.
• Knives should not be washed in dishwashers, as they damage the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, dry the knife thoroughly.

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