Masahiro MV-H Paringwith a blade length90 mm is a knife intended for peeling and processing small products such as fruit and vegetables. The shape resembles a miniature chef's knife and the sharp tip allows for easy maneuvering. A must-have in every kitchen. The MV-Hseries was designed and manufactured with European and American customers in mind, who use knives in a slightly different way than in Japan. In addition to cutting, knives in the West are also used for chopping. Taking into account the use of this technique, the blades of theMV-Hseries knives are slightly thicker and more durable for heavier work. The knives from this line are made of a VG-10 derivative, molybdenum-vanadium, high-carbon, stainless steel calledMBS-26, which has been subjected to a three-stage hardening process until achieving hardness 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringingMasahiroknives to a level of incredible sharpness. Hygienic handle with antibacterial properties, made of a material calledpolyacetal(POM), characterized by exceptional durability. The handle is secured with three perfectly placed rivets, and there is additional metal reinforcement between it and the blade. The knives from this series are sharpened on both sides, but unlike most Western manufacturers, Masahiro sharpens themasymmetrically 80/20. This means that the cutting edge is moved to one of the sides along the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% thinner compared to a symmetrical blade, making it much sharper. Steel type: MBS-26 HRC: 58-59 Handle material: POM (polyacetal) Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 206 mm Blade length (B): 95 mm Width (C): 26 mm Thickness (D): 1.8 mm Weight: 65g Useful information: * All Masahiro knives are extremely sharp, so we recommend using them with due care. * Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose). * Do not use knives for purposes other than food. * Use wooden or plastic cutting boards for cutting. * Knives should not be washed in dishwashers as they damage the cutting edge. * Wash the knife in warm water with dishwashing liquid. * After washing, wipe the knife dry.