Masahiro MV-H Gyuto Knife 24 cm

The Masahiro MV-H Gyuto 24 cm is one of the most valued kitchen knives, chosen by both professional chefs and cooking enthusiasts. The characteristic shape, derived from French tradition, makes it a versatile tool for a variety of culinary techniques. The chef’s knife from this series is an indispensable element of any kitchen – ideal for slicing, chopping, and dicing. Thanks to its lightness and excellent balance between the blade and the handle, it allows for efficient and smooth work, especially with the rocking motion technique. The MV-H series was designed for users in Europe and America, where knives are used not only for cutting but also for intensive chopping. The blades in this line are thicker and more durable, which means they are great for demanding kitchen tasks. The knife is made of advanced MBS-26 steel, a variant of VG-10. Thanks to a three-stage hardening process, it achieves a hardness of 58-59 HRC, which guarantees durability and exceptional sharpness. The manual finishing of the blades by Japanese craftsmen with over 30 years of experience gives them unique quality. The hygienic handle made of polyacetal (POM) is characterized by antibacterial properties and high durability. It is equipped with three solid rivets and a metal bolster at the junction with the blade. Knives from the MV-H series have a double-beveled, asymmetrical 80/20 sharpening, which means a thinner and sharper cutting edge – up to 35% more efficient than standard symmetrical blades.

Steel type:	MBS-26
HRC:	58-59
Handle material:	POM (polyacetal)
Sharpening method:	double-beveled, asymmetrical 80/20
Dimensions:
Overall length (A):	377 mm
Blade length (B):	243 mm
Width (C):	50 mm
Thickness (D):	2.5 mm
Weight:	212 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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