Masahiro 11062

It is one of the most frequently chosen kitchen knives, both by professional chefs and amateurs. The characteristic shape of the knife, derived from French cuisine, is used for many kitchen tasks, and the name chef's knife emphasizes the fact 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. Thanks to the perfect balance between the blade and the handle, it allows for rhythmic, very efficient, rocking movement on the surface when slicing or chopping various products. Masahiro MSC are knives designed for home users. You won't find many specialized knives of various shapes here. We will find the necessary and most frequently used knives for working in the home kitchen: a chef's knife, a santok knife and a small universal knife. The offer also includes a traditional Japanese knife for cutting vegetables - nakiri. MBS-26 steel, which was used to produce knives from this series, is a unique alloy of carbon (0.85-1.00%), chromium (13-15%) and molybdenum, manganese and vanadium. This material owes its unique properties to special heat treatment. The secret of the three-stage process consisting of hardening, cooling at a very low temperature and tempering until a hardness of 58-59 HRC is known only to the owner of the company - the Hattori family. The steel obtained in this way can be sharpened to an unprecedented level of sharpness, and maintaining high aggressiveness of the cutting edge for a very long period of time is a characteristic feature of Masahiro knives, recognized by users all over the world. AUS-8 belongs to the group of so-called stainless steel, does not react with color or odor change in contact with acidic products. Keeping knives made of this alloy in impeccable, shiny condition is not a problem. Simple washing in lukewarm water with the addition of dishwashing liquid is enough. Just remember to wipe the knife dry after washing. The handle made of rosewood has been perfectly profiled and finished, making the held knife seem to be a natural extension of the hand and making work easy and very pleasant. Steel type: AUS-8 HRC: 58-59 Handle material: rosewood Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 303 mm Blade length (B): 183 mm Width (C): 45 mm Thickness (D): 1.8 mm Weight: 85 g Useful information: All Masahiro knives are extremely sharp, so we recommend using them with due care. Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose). Do not use knives for purposes other than food. Use wooden or plastic cutting boards for cutting. Knives should not be washed in dishwashers, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. #// #This is one of the most frequently chosen kitchen knives, both by professional chefs and amateurs. The characteristic shape of the knife, derived from French cuisine, is used for many kitchen tasks, and the name chef's knife emphasizes the fact 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. Thanks to the perfect balance between the blade and the handle, it allows for rhythmic, very efficient, rocking movement on the surface when slicing or chopping various products. Masahiro MSC are knives designed for home users. You won't find many specialized knives of various shapes here. We will find the necessary and most frequently used knives for working in the home kitchen: a chef's knife, a santok knife and a small universal knife. The offer also includes a traditional Japanese knife for cutting vegetables - nakiri. MBS-26 steel, which was used to produce knives from this series, is a unique alloy of carbon (0.85-1.00%), chromium (13-15%) and molybdenum, manganese and vanadium. This material owes its unique properties to special heat treatment. The secret of the three-stage process consisting of hardening, cooling at a very low temperature and tempering until a hardness of 58-59 HRC is known only to the owner of the company - the Hattori family. The steel obtained in this way can be sharpened to an unprecedented level of sharpness, and maintaining high aggressiveness of the cutting edge for a very long period of time is a characteristic feature of Masahiro knives, recognized by users all over the world. AUS-8 belongs to the group of so-called stainless steel, does not react with color or odor change in contact with acidic products. Keeping knives made of this alloy in impeccable, shiny condition is not a problem. Simple washing in lukewarm water with the addition of dishwashing liquid is enough. Just remember to wipe the knife dry after washing.