Masahiro MV-H Boning knife 160mm [14971]

Masahiro MV-H Boning knife 160mm [14971]

Masahiro MV-H Boning, with a blade length of  160 mm, is a boning knife characterized by a very narrow blade with a rounded tip, designed for easy maneuvering around bones, between joints, and through tendons and cartilage of raw meat. Due to these features, a boning knife is essential for this type of activity in any kitchen, which is more economical than buying pre-boned meat. A knife with a flexible blade is better suited for boning poultry and fish, while a knife with a stiffer blade is for red meat. If needed, a boning knife can also be used for filleting, especially those with flexible blades.

MV-H  series  was designed and manufactured for European and American customers who use knives somewhat differently than in Japan. Besides 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 in this line are made from a VG-10 derivative, molybdenum-vanadium, high-carbon stainless steel, called  MBS-26, which has been hardened in three stages until it reaches a hardness of  58-59 HRC. Each blade has been refined by craftsmen 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 placed rivets, and an additional metal bolster is used between it and the blade.

Masahiro MV-H Boning knife 160mm [14971]

Knives in this series are sharpened on both sides, but unlike most Western manufacturers,  Masahiro  sharpens them asymmetrically at  80/20. This means that 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.

Steel type:	MBS-26
HRC:	58-59
Handle material:	POM (polyacetal)