Masahiro MV-H Boning Flexible knife 160mm [14972]
Masahiro MV-H Boning knife, with a blade length of 160 mm, is designed for deboning, featuring a characteristically very narrow blade with a rounded tip for easy maneuvering around bones, between joints, and among tendons and cartilage of raw meat. Due to these features, a deboning knife is essential for this type of activity in any kitchen, making it more economical than buying pre-deboned meat. A knife with a flexible blade is better suited for deboning poultry and fish, while a knife with a stiffer blade is for red meat. If needed, a deboning knife can also be used for filleting, especially those with flexible blades.
The MV-H series was developed and manufactured for European and American customers who use knives somewhat differently than in Japan. In addition to slicing, knives in the West are also used for chopping. Considering the use of this technique, the blades of the MV-H series knives are slightly thicker and more durable for heavier tasks.
Knives from this line are made from a VG-10 derivative, molybdenum-vanadium, high-carbon stainless steel, known as MBS-26, which was hardened in three stages until it reached a hardness of 58-59 HRC. Each blade has been refined by masters with over 30 years of experience, making Masahiro knives incredibly sharp.
The hygienic handle with antibacterial properties is made from a material called polyacetal (POM), which is exceptionally durable. The handle is secured with three perfectly positioned rivets, and an additional metal reinforcement is used between it and the blade.
Knives in this series are sharpened on both sides, but unlike most Western manufacturers, Masahiro sharpens them asymmetrically at 80/20. This means the cutting edge is shifted to one side of the knife's axis. The advantages of asymmetrical sharpening include a cutting edge that is up to 35% thinner than a symmetrical blade, making it much sharper.
Masahiro MV-H Boning Flexible knife 160mm [14972]
| Steel type: | MBS-26 |
| HRC: | 58-59 |
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