Masahiro MV-H Gyuto Dimple Knife 21 cm

The Masahiro MV-H Gyuto Dimple with a 21 cm blade is one of the most versatile kitchen knives, valued by professional chefs and amateurs alike. Its classic, French shape makes it perfect for a wide range of culinary tasks. The knife is lightweight, and the ergonomically designed handle fits perfectly in any hand—small or large—ensuring comfort during long work sessions. The excellent balance between the blade and handle allows for a smooth, rocking motion when slicing or chopping, guaranteeing precision and efficiency. The Dimple version is distinguished by indentations on both sides of the blade, which prevent food from sticking, significantly improving kitchen work. The MV-H series was created for Western users who often use knives for chopping as well as slicing. Therefore, the blades in this line are slightly thicker and more durable, allowing for heavier use. The knife is made of high-carbon, stainless MBS-26 steel (a derivative of VG-10), hardened in three stages to a hardness of 58-59 HRC. The blade is the result of the work of Japanese masters with over 30 years of experience, which gives it exceptional sharpness. The handle is made of durable polyacetal (POM) material, which is resistant to moisture and has antibacterial properties. The solid bolster and three precise rivets emphasize its reliability. Masahiro knives are sharpened asymmetrically in an 80/20 ratio, which provides a thinner and sharper cutting edge—up to 35% more effective than symmetrical blades.

Steel type:	MBS-26
HRC:	58-59
Handle material:	POM (polyacetal)
Sharpening method:	double-beveled, asymmetrical 80/20
Dimensions:
Overall length (A):	335 mm
Blade length (B):	213 mm
Width (C):	48 mm
Thickness (D):	2.0 mm
Weight:	145 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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