Masahiro Sankei Chef

Masahiro SANKEI Chef 180 is one of the most frequently chosen kitchen knives, both by professional chefs and amateurs. The characteristic shape of the knife, derived from French cuisine, is used for many kitchen tasks, and the name chef's knife emphasizes the fact that it is an indispensable tool for every cook. The knife is very light and the handle fits securely in both small and large hands. Thanks to the perfect balance between the blade and the handle, it allows for rhythmic, very efficient, rocking movement on the surface when slicing or chopping various products. MBS-26 steel, which was used to produce knives from this series, is a unique alloy of carbon (0.85-1.00%), chromium (13-15%) and molybdenum, manganese and vanadium. This material owes its unique properties to special heat treatment. The secret of the three-stage process consisting of hardening, cooling at a very low temperature and tempering until a hardness of 58-59HRC is known only to the owner of the company - the Hattori family. The steel obtained in this way can be sharpened to an unprecedented level of sharpness, and maintaining high aggressiveness of the cutting edge for a very long period of time is a characteristic feature of Masahiro knives, recognized by users all over the world.MBS-26< /strong> belongs to the group of so-called stainless steel, does not react with color or odor change in contact with acidic products. Keeping knives made of this alloy in impeccable, shiny condition is not a problem. Simple washing in lukewarm water with the addition of dishwashing liquid is enough. Just remember to wipe the knife dry after washing. The simple and functional shape of the handle made ofpakkawood gives the knife a unique character. A perfectly polished handle with two rivets that are imperceptible to the touch allows for very comfortable work with this tool, even for a long time. The Sankei series is addressed mainly to amateur cooks but it can cope with the difficult conditions of a restaurant kitchen without any problems. The group consists of six basic knives such as: a chef's knife, a Santoku knife, a peeler (paring), a smaller universal knife (15 cm long blade) and a knife for slicing and cutting bread. Compact sizes, very good balance and low weight are the characteristic features of this series. For safety reasons, all models (except the bread knife) have a ground corner (the knife's beard - the cutting edge), which prevents accidental cuts. Like all Masahiro products, Sankeiknives were made with due care and passion for perfect finishing of even the smallest details. Steel type: MBS-26 HRC: 58-59 Handle material: pakkawood Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 302 mm Blade length (B): 182 mm Width (C): 45 mm Thickness (D): 1.8 mm Weight: 108 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.