Masahiro Mv Santoku

Masahiro MV Santokuwith a blade length175 mmis a traditional Japanese knife , which is often referred to as the equivalent of a Western chef's knife. The Japanese name of this very popular knife means "three virtues" or "three virtues". This refers to the fact that this knife, whose characteristic appearance resembles a combination of a chef's knife and a cleaver, is very suitable for cutting meat, fish and vegetables. The knives from theMVseries are made of molybdenum-vanadium, high-carbon, stainless steel calledMBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringingMasahiroknives to a level of incredible sharpness. The handle with antibacterial properties is made of laminated wood called Black Pakkawood, whose numerous layers have been pressed under high pressure and at high temperature into a uniform, very durable, moisture and water resistant material. The wooden handle is secured with three perfectly placed and polished rivets, and additional metal reinforcement is used between it and the blade. The knives from this series are sharpened on both sides, but unlike most Western producers, Masahiro sharpens them asymmetrically span80/20. This means that the cutting edge is moved to one side of the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% compared to a symmetrical blade, making it much sharper. Steel type: MBS-26 HRC: 58-59 Handle material: black pakkawood Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 298 mm Blade length (B): 175 mm Width (C): 47 mm Thickness (D): 2.5 mm Weight: 153 g 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.