Masahiro MV-H Chef Dimple knife 180 mm [14980]

Masahiro MV-H Chef Dimple knife 180 mm [14980]

SKU: 1955

Masahiro knife series, made from patented MBS-26 steel, hardened to 59 HRC. Thicker and more durable blade, designed for heavy-duty work, sharpened asymmetrically. Polyacetal handle with metal bolster. Knives with increased water resistance.

Description

Masahiro MV-H Chef Dimple knife 180 mm [14980]

Masahiro MV-H Chef Dimple is one of the most frequently chosen kitchen knives by both professional chefs and amateurs. 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. The perfect balance between the blade and the handle allows for a rhythmic, highly effective, rocking motion on the surface when cutting or chopping various ingredients.

Dimple version means that the blade has grooves on both sides, which prevents cut products from sticking to the knife.

MV-H series was developed and produced for European and American customers who use knives somewhat differently than in Japan. In addition to slicing, knives are also used for chopping in the West. Considering the use of this technique, the blades of the MV-H series knives are slightly thicker and more durable for heavier tasks.

Knives of this line are made from a VG-10 derivative, molybdenum-vanadium, high-carbon stainless steel, called MBS-26, which was hardened in three stages until it reached a hardness of 58-59 HRC. Each blade has been perfected by masters with over 30 years of experience, making Masahiro knives incredibly sharp.

The hygienic handle with antibacterial properties is made of a material called polyacetal (POM), which is exceptionally durable. The handle is secured with three perfectly placed rivets, and an additional metal reinforcement is used between it and the blade.

Knives of 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 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)