Masahiro SANKEI Carving Knife 205 mm

A carving knife is characterized by a long and narrow blade. It is perfectly suited for both Japanese cuisine, preparing sushi and sashimi, and European cuisine, for slicing and carving meat, steaks, ham, or other smoked products. The sturdy and long blade allows for precise cuts even in large pieces of meat, while the narrow tip of the knife enables reaching hard-to-access areas and perfectly carving, for example, vegetables or fruits.

The MBS-26 steel grade used for knife production is an exceptional combination of carbon (0.85-1.00%), chromium (13-15%), and an alloy of molybdenum, manganese, and vanadium. This material possesses special properties due to a unique heat treatment process. The three-stage process, consisting of hardening, cooling at very low temperatures, and tempering until a hardness of 58-59 HRC is achieved, is known only to the company's owners – the Hattori family. Steel produced in this manner achieves extraordinary sharpness, and the high aggression of the cutting edge is maintained for a long time – a quality recognized by users worldwide. MBS-26 belongs to the group of stainless steels, so it does not react with acidic products, causing no changes in color or odor. The maintenance of knives made from this alloy and keeping their shiny appearance poses no problems. A standard washing procedure in warm water with dish soap is sufficient. Just remember to wipe the knife dry to prevent moisture from remaining.

The simple and functional shape of the pakkawood handle gives the knife a special character. The perfectly polished handle, with no discernible joints, ensures very comfortable work with this tool, even for extended periods.

The Sankei series is primarily designed for kitchen enthusiasts, but it will also perform flawlessly in demanding restaurant kitchen conditions. The series consists of six main knives, such as: a chef's knife, santoku, paring knife, a smaller utility knife (15 cm blade length), and a bread slicing and carving knife. Compact dimensions, excellent balance, and light weight are characteristics of this series. For safety, all models (except the bread knife) have rounded corners (the spine of the blade – the part opposite the cutting edge) to protect against accidental cuts. Like all Masahiro products, Sankei knives are crafted meticulously and with love for even the smallest details.

Steel type:	MBS-26
HRC:	58-59
Handle material:	pakkawood wood
Sharpening method:	double-bevel, asymmetrical 80/20
Dimensions:
Overall length (A):	330 mm
Blade length (B):	205 mm
Width (C):	34 mm
Thickness (D):	1.8 mm
Weight:	100 g

Useful tips:

• All Masahiro knives are extremely sharp, so they should be used with caution.
• Masahiro knives should not be used for cutting frozen products (except for the 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 a dishwasher, as this may damage the cutting edge.
• Wash the knife in warm water with dish soap.
• After washing, dry the knife.