The Masahiro knife set contains two indispensable kitchen tools from the MV-H series: a Gyuto chef’s knife 21 cm and a traditional Japanese Santoku knife 17.5 cm. Both knives are extremely popular and frequently used in professional kitchens, and their versatility makes them an ideal choice for both cutting and chopping. The chef’s knife, characterized by its lightweight construction and excellent balance, allows for comfortable, rhythmic movements during work, and its handle provides a secure grip in any hand. The Santoku knife, the Japanese equivalent of the chef’s knife, is perfect for slicing, dicing, and chopping.
Knives from the MV-H series were designed for European and American users who require durable tools for cutting and chopping. Made of high-quality MBS-26 steel, a derivative of VG-10, the knives have undergone a three-stage hardening process, reaching a hardness of 58-59 HRC, which ensures exceptional sharpness and durability.
Knives from this series are made of high-carbon molybdenum-vanadium MBS-26 steel, which is a variant of VG-10. This steel has undergone a three-stage hardening process, reaching a hardness of 58-59 HRC. Each blade is precisely refined by craftsmen with over 30 years of experience, which guarantees the Masahiro knives exceptional sharpness and durability. The handle, made of durable and hygienic polyacetal (POM) material with antibacterial properties, ensures reliability and comfort. The handle is solidly reinforced with three precisely set rivets and an additional metal element between the blade and the handle, which increases its durability. Knives from this series have a double-beveled blade, but unlike many Western manufacturers, Masahiro uses an asymmetrical 80/20 sharpening. This means that the cutting edge is shifted to one side of the blade, which makes the edge up to 35% thinner than a symmetrical blade, which significantly increases the knife’s sharpness. The whole is packed in an elegant box, which makes this set a perfect gift for every cooking enthusiast.
- 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.
| Steel type: | MBS-26 |
| HRC: | 58-59 |
| Handle material: | POM (polyacetal) |
| Sharpening method: | double-beveled, asymmetrical 80/20 |
| Dimensions: |  |
| Overall length (A): | Gyuto: 334 mm; Santoku: 301 mm |
| Blade length (B): | Gyuto: 212 mm; Santoku: 177 mm |
| Width (C): | Gyuto: 46 mm; Santoku: 45 mm |
| Thickness (D): | Gyuto: 2.0 mm; Santoku: 2.0 mm |
| Weight: | Gyuto: 152 g; Santoku: 148 g |
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