Masahiro MV-H Gyuto Dimple Knife 18 cm

The Masahiro MV-H Gyuto Dimple is an incredibly versatile kitchen knife, valued by both professional chefs and home cooking enthusiasts. Its characteristic shape, inspired by French cuisine, makes it perfect for a variety of kitchen tasks. The Gyuto, also known as the chef’s knife, is an indispensable tool for slicing, chopping, and precise portioning. The lightweight construction and perfect balance between the blade and handle allow for a smooth, rhythmic motion, ensuring comfort and efficiency. The Dimple version features special indentations on the blade that minimize food from sticking, making kitchen work easier. The MV-H series was created for users in Europe and America, where kitchen knives are often used not only for slicing but also for chopping. To meet these requirements, the blades in this line are thicker and more durable, which allows them to handle heavier tasks. The knives in this series are made of high-quality MBS-26 steel, a derivative of VG-10. This material, subjected to a three-stage hardening process, achieves a hardness of 58-59 HRC, which provides incredible sharpness and durability. The knife’s handle, made of antibacterial polyacetal (POM), is durable, hygienic, and resistant to damage. Additional reinforcement between the handle and blade and precise rivet attachments guarantee stability and comfortable use. Masahiro uses asymmetrical sharpening (80/20), which allows for a thinner and sharper cutting edge, increasing 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:
Total length (A):	306 mm
Blade length (B):	183 mm
Width (C):	48 mm
Thickness (D):	2.0 mm
Weight:	130 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 (except for the series intended for this purpose).
• Do not use knives for non-food purposes.
• Use wooden or plastic cutting boards for cutting.
• Do not wash knives in dishwashers, as they damage the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, wipe the knife dry.

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