Masahiro Mv-s Серебристый, EMPTY

Santoku is a traditional 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. The MV-S series knives are made of molybdenum-vanadium, high-carbon, stainless steel called MBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of unprecedented sharpness. The characteristic handle made of high-quality stainless steel has antibacterial properties and is very easy to clean. Special perforations on the handle make the grip extremely secure, ensuring excellent control over the blade. The integrated handle with the head is a very strong and durable structure with an amazing appearance. Knives from this series are sharpened on both sides, but unlike most Western manufacturers, Masahiro sharpens them asymmetrically 80/20. This means that the cutting edge is moved to one side of the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% thinner compared to a symmetrical blade, making it much sharper. Steel type: MBS-26 HRC: 58-59 Handle material: stainless steel Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 300 mm Blade length (B): 176 mm Width (C): 46 mm Thickness (D): 2.0 mm Weight: 172 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, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. #// #Santoku is a traditional 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. The MV-S series knives are made of molybdenum-vanadium, high-carbon, stainless steel called MBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of unprecedented sharpness. The characteristic handle made of high-quality stainless steel has antibacterial properties and is very easy to clean. Special perforations on the handle make the grip extremely secure, ensuring excellent control over the blade. The integrated handle with the head is a very strong and durable structure with an amazing appearance. Knives from this series are sharpened on both sides, but unlike most Western manufacturers, Masahiro sharpens them asymmetrically 80/20. This means that the cutting edge is moved to one side of the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% thinner compared to a symmetrical blade, making it much sharper. Steel type: MBS-26 HRC: 58-59 Handle material: stainless steel Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 300 mm Blade length (B): 176 mm Width (C): 46 mm Thickness (D): 2.0 mm Weight: 172 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, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. #// #Santoku is a traditional 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.