Masahiro MV-H Utility Knife 12 cm

The Masahiro MV-H Utility with a 12 cm blade is an extremely versatile knife that is perfect for everyday kitchen tasks. It is a smaller version of the chef’s knife, which makes it ideal for tasks requiring precision, especially where larger blades are cumbersome. Its versatility makes it an indispensable piece of equipment in any kitchen, both professional and home. The MV-H knife line was designed specifically for users in Europe and America who often use knives not only for cutting but also for chopping. Therefore, the blades in this series are thicker and more resistant to loads, which increases their durability even with intensive use. The blades in the MV-H series knives are made of high-quality MBS-26 steel, a derivative of VG-10. This rust-resistant, molybdenum-vanadium steel with a high carbon content has undergone a three-stage hardening process, achieving a hardness of 58-59 HRC. Each knife is hand-finished by craftsmen with over 30 years of experience, which guarantees incredible sharpness and cutting precision. The handle is made of durable polyacetal (POM) material, which is resistant to moisture and has antibacterial properties. The handle is reinforced with three rivets and a metal element, ensuring solidity and comfortable use. The blade is asymmetrical (80/20), which means the cutting edge is shifted to one side. This design provides a 35% thinner and sharper edge compared to traditional knives, which significantly increases cutting efficiency.

Steel type:	MBS-26
HRC:	58-59
Handle material:	POM (polyacetal)
Sharpening method:	double-beveled, asymmetrical 80/20
Dimensions:
Overall length (A):	236 mm
Blade length (B):	121 mm
Width (C):	26 mm
Thickness (D):	1.8 mm
Weight:	68 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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