Product detailed description
Japanese knife Masahiro MSC Chef 155 mm
It is one of the most frequently chosen knives for the kitchen, both by professional chefs and amateurs. The characteristic shape of the knife, which originated in French cuisine, is used for many kitchen tasks and the name chef's knife underlines the fact that it is an indispensable tool for every cook. The knife is very light and the handle fits well in both small and large hands. Thanks to the perfect balance of blade and handle, it allows a rhythmic, highly efficient rocking motion on the surface when slicing or chopping different products.
Japanese knives Masahiro MSC are designed for home users. You won't find many specialised knives of different shapes. Instead, here are the basic and most commonly used knives for work in the home kitchen: the chef's knife, the santoku knife and the small utility knife. There is also a traditional Japanese knife for cutting vegetables - nakiri.
The MBS-26 steel used in the manufacture of this knife series is a unique alloy of carbon (0.85-1.00%), chromium (13-15%) and molybdenum, manganese and vanadium. The material owes its unique properties to a special heat treatment. The secret of the three-step process, which consists of hardening, cooling at a very low temperature and tempering until a hardness of 58-59 HRC is known only to the company's owners - the Hattori family. The resulting steel can be sharpened to unprecedented sharpness, and a distinctive feature of the knives is the retention of a highly aggressive edge over a very long period of time by Masahiros recognized by users around the world. AUS-8 belongs to the group of so-called stainless steels and does not react with acidic products by changing colour or odour. Keeping knives made of this alloy in perfect shiny condition is no problem. A normal wash in lukewarm water with dishwashing liquid is sufficient. Remember to wipe the knife dry after washing.
The handle, made of antibacterial Pakkawood, is perfectly shaped and machined so that the knife feels like a natural extension of the hand and is easy and very pleasant to work with.
We recommend purchasing a sheath or blade protector for the knife.
Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.
Additional parameters
| Weight: | 0.083 kg |
|---|---|
| čepel: | monokompozitní |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Chef / Gyuto |
| série: | Masahiro MSC |
| typ nože: | kuchařský nůž |
| délka čepele: | 12-15 cm |
| Styl: | západní |
You will find the product in this category
Masahiro is one of the leading Japanese knife brands, known for its high quality production and long tradition. The company was founded in 1932 in the city of Seki, which is famous for knife manufacturing, and has since built a reputation for producing exceptional kitchen tools.
Masahiro knives are known for:
- High quality steel - Masahiro uses a proprietary type of steel known as MBS-26, which is extremely corrosion resistant and long lasting. This material combines hardness and flexibility, allowing for easy sharpening and long-lasting edge retention.
- Traditional and Modern Workmanship - Masahiro is mindful of traditional Japanese practices, while utilizing modern technology and processing methods, resulting in a perfectly balanced and stable knife.
- Ergonomic handles - Handles are usually made of wood or synthetic materials and are designed to fit comfortably in the hand. This is especially important when using the knife for long periods of time, where they minimize hand fatigue.
- Wide range of knives - Masahiro offers a wide range of kitchen knives, including utility knives, specialty knives for meat, fish, vegetables, and Japanese variants such as the Deba or Gyuto. These knives are appreciated by both professional chefs and home cooks for their versatility and reliability.
Masahiro is prized for its precision craftsmanship and attention to detail, making them one of the most popular Japanese knife brands among professionals and cooking enthusiasts around the world.
