| Blade Length |
165 mm
|
| Total Length |
290 mm
|
| Steel |
Molybdenum Vanadium (MBS-26) Stainless |
| Handle |
Black Polyacetal |
| Rockwell |
60 |
| Height Spine to heel |
20 mm
|
| Width at Spine |
1.29 mm
|
| Weight |
105 g
|
| Bevel |
Double (80/20)** |
The Blacksmith
Masahiro knives come to us from Seki City, Gifu Prefecture, Japan -- a region renowned for its production of kitchen knives. The Molybdenum Vanadium (MBS-26) steel is a proprietary stainless steel made for Masahiro, most similar to VG10, and designed for everyday kitchen use. These blades carry comfortable western style handles and are excellent value, given they are factory made knives, they are made efficiently and the result is a consistent product, at an approachable price point for the home cook and professional chef alike!
**Since the cutting edge for the Masahiro MV-H line is ground asymmetrically (80% on the right side and 20% on the left side), these knives are more suited for right hand use. The benefit of this over a symmetrical 50/50 grind is that you will feel like it is sharper, particularly through softer ingredients, such as delicate protein like fish filets, and boneless chicken breasts. This line comes incredibly sharp out of box, and is quite thin behind the edge -- any heavy-handedness and twisting/torquing/scraping motion may result in chipping.
The Knife
The Honesuki is a Japanese butchery knife originally designed for breaking down chicken. The reverse tanto tip, or K-tip, gives this knife great precision and allows the user to get in between joints and around bones with ease. The thick spine gives the knife a robust feel and though it is thin behind the edge, it's not as thin as other Japanese knives making it slightly less prone to chipping. This knife is not meant to go through bones and will likely chip if used to try to cut bones.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
