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Blade Length | 95 mm |
Total Length | 210 mm |
Steel | Molybdenum Vanadium (MBS-26) Stainless |
Handle | Black Polyacetal |
Rockwell | 60 |
Height Spine to heel | 25 mm |
Width at Spine | 1.6 mm |
Weight | 64 g |
Bevel | Double Bevel (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 petty knife is great for all the little things. Working off the board in the hand, trimming and garnishing jobs like cleaning Brussels sprouts or strawberries, butchery tasks like breaking down chicken and small fish or as a general purpose knife that you can leave out on the counter if you're a home cook or use during service as your line knife if you're a professional. We would argue it's an essential for the home cook and professional.
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