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Blade Length | 240 mm |
Total Length | 365 mm |
Steel | Molybdenum Vanadium (MBS-26) Stainless |
Handle | Black Polyacetal |
Rockwell | 60 |
Height Spine to heel | 36 mm |
Width at Spine | 2.47 mm |
Weight | 155 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 Sujihiki is meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.
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