Masahiro MSC 110_525456_BB knife set
SKU: 10218
Masahiro knife series with a beautiful European-style handle, made of magnolia or pakka wood. Perfect for cooking enthusiasts, but can also be used in a professional kitchen. Patented steel, hardened to 58 HRC, easily cuts all products.
Description
Masahiro MSC 110_525456_BB Knife Set
Chef's knife – one of the most frequently chosen kitchen knives by both professional chefs and cooking enthusiasts. Originating from French cuisine, the characteristic shape of the knife is used for many kitchen tasks, and the name "chef's knife" emphasizes that it is an indispensable tool for every cook. The knife is very light, and the handle fits securely in both small and large hands. Thanks to the perfect balance of the blade and handle, it allows for a rhythmic, highly efficient, rocking motion on the surface when slicing or dicing various products.
Nakiri is a multifunctional tool that can be used for slicing, dicing, cubing, and finely chopping fresh produce. The knife has a narrow cleaver shape, also resembling the traditional Japanese Usuba knife , but unlike the single-bevel Usuba knife , the Nakiri knife is sharpened on both sides. The very thin cutting edge passes through sliced products without the slightest resistance. The knife's weight, though small, is sufficient to deeply cut into tomatoes, onions, and other vegetables or fruits. The large blade surface is often used to transfer chopped products from the cutting board directly to a pan, pot, or other container.
The third knife in the set is the MSC Paring 120 mm . This is a versatile knife, resembling a smaller version of a chef's knife. Its universal use, suitable wherever a chef's knife is too large, can be successfully used for peeling vegetables and fruits.
Masahiro MSC knives are designed for home users. Here you will not find many specialized knives of various shapes. You will find the necessary and most commonly used knives for working in the home kitchen: a chef's knife, a Santoku knife, and a small utility knife. The offer also includes a traditional Japanese knife for cutting vegetables – the nakiri.
MBS-26 steel, which was used to produce this series of knives, is a unique alloy of carbon (0.85-1.00%), chromium (13-15%), and molybdenum, manganese, and vanadium. This material has its unique properties due to special heat treatment. A three-stage process consisting of hardening, cooling at very low temperatures, and tempering to 58-59 HRC.