Masahiro Mv-l Santoku Черно-серебристый, EMPTY

Masahiro MV-L Santokuwith blade length175 mmis a traditional a Japanese knife that 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.

MV-Lis the latest group of knives produced byMasahiro, and its prototype is theBWH series.For production molybdenum-vanadium, high-carbon, stainless steelMBS-26 was also used, which was subjected to a three-stage hardening process until it reached a hardness of58-59HRC . Like every blade coming from the Masahiro factory, it has been perfected by craftsmen with over 30 years of experience.

The handle is made of 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. Compared to the BWH series, the MV-L handles are rounder and smaller in volume, adapted to users with medium and smaller hands. The wooden handle with an antibacterial coating is as easy to care for as plastic, and is secured with three perfectly placed and polished rivets.

Another difference between theMV-Land BWH series is a slightly thinner blade, which will make it easier to cut into the cut products. The difference in the thickness of the blade and handle also translates into weight, which is lower by more than 20%.

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 of the sides along 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.

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.
• Store your knife on a magnetic bar or in a special knife block.