Masahiro MV-H Bunka knife 165 mm [14936]

Masahiro MV-H Bunka Knife 165 mm [14936]

Bunka is a versatile knife, perfectly suited for typical kitchen tasks. It features a wide profile, a slightly rounded belly, and a flat spine. The distinctive, inverted tanto profile gives the blade a clever and subtle tip, as well as a unique and eye-catching aesthetic. This traditional Japanese knife can successfully replace a chef's or santoku knife.

The MV-H series was designed 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, MV-H series knife blades 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.

Knives in this series are sharpened on both sides, but unlike most Western manufacturers, Masahiro sharpens them asymmetrically 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 Bunka Knife 165 mm [14936]

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with caution.
• Masahiro knives should not be used to cut frozen products (except for series specifically designed for this purpose).
• Do not use knives for purposes other than food preparation.
• Use wooden or plastic cutting boards for slicing.
• Do not wash knives in dishwashers, as they damage the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, wipe the knife dry.