Masahiro MV-H Sujihiki Knife 20 cm Flexible

The Masahiro MV-H Sujihiki is a unique knife that is perfect for precise cutting of meat. With a blade length of 20 cm, this model is slightly shorter than a traditional slicer knife, and its rounded tip allows for convenient portioning of meat. The Sujihiki is excellent for slicing thin pieces of poultry, roasts, cold cuts, and other types of meat. Thanks to its thinner blade and more precise cut, it is an excellent choice for chefs looking for a tool for working with more delicate meat. Although this knife is similar in size to a chef’s knife, it is distinguished by a much thinner blade, which allows for precise cutting into thinner pieces. The Sujihiki is available in a rigid and a flexible blade version, which allows for customization to the individual needs of the chef. Knives from the MV-H series were designed for users in Europe and America, where knives are often used for chopping as well as cutting. Therefore, the blades of this series are made of more durable MBS-26 steel (a derivative of VG-10), which ensures their greater resistance to damage during intensive use. Thanks to a three-stage hardening process, they achieve a hardness of 58-59 HRC, which guarantees long-lasting sharpness. The handle made of polyacetal (POM) material is characterized by exceptional durability and antibacterial properties. It is securely mounted on three rivets and reinforced with a metal insert, which ensures convenience and safety. The blade is ground asymmetrically at 80/20, which makes it 35% thinner and sharper 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):	335 mm
Blade length (B):	204 mm
Width (C):	34 mm
Thickness (D):	2.0 mm
Weight:	120 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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