![Masahiro MV Nakiri knife 165 mm [13735]](/_next/image/?url=https%3A%2F%2Fcookking.online%2Fwp-content%2Fuploads%2F2024%2F01%2F2003_2.webp&w=3840&q=75)
Masahiro MV Nakiri Knife 165 mm [13735]
The Nakiri is a traditional Japanese knife used for processing vegetables. Its appearance resembles a narrow cleaver or another traditional Japanese Usuba knife, but unlike the Usuba, it is sharpened on both sides. The cutting edge is typically straight or gently curved. Due to the characteristically high blade, the hand is well separated from the cutting board, ensuring comfortable work when chopping.
MV series knives are made from molybdenum-vanadium, high-carbon stainless steel, known as 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, giving Masahiro knives incredible sharpness.
The handle, possessing antibacterial properties, is made from laminated wood called Black Pakkawood, whose numerous layers have been pressed under high pressure and high temperature into a solid, very durable, moisture and water-resistant material. The wooden handle is secured with three perfectly placed and polished rivets, and an additional metal bolster is used between it and the blade.
| Steel type: | MBS-26 |
| HRC: | 58-59 |
| Handle material: | black pakkawood |
| Sharpening method: | double-sided, asymmetrical 80/20 |
| Dimensions: |  |
| Overall length (A): | 285 mm |
| Blade length (B): | 160 mm |
| Width (C): | 49 mm |
| Thickness (D): | 2.5 mm |
| Weight: | 179 g |
Masahiro MV Nakiri Knife 165 mm [13735]
Useful information:
- All Masahiro knives are extremely sharp, so we recommend using them with caution.