Masahiro - Boning and Filleting Knife MH-72, 16 cm - With the Masahiro Boning and Filleting Knife, with its flexible blade, you can remove bones or remove unwanted tendons or skins from meat in no time at all. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: filleting knife Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: Smooth cutting edge, flexible Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 15.0 cm Total length: 29.0 cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

Masahiro - chef's knife MH-12, 24 cm - The Masahiro chef's knife is the all-rounder in the kitchen because it can be used universally. It glides effortlessly through meat, fish and vegetables. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: chef's knife Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 24.0 cm Total length: 37.4cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

Masahiro - Paring Knife MH-01, 9 cm - With the Masahiro paring knife you can peel and cut fruits and vegetables with ease. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: paring knife Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 9.0 cm Total length: 21.0 cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

Masahiro - Santoku MH-23, 17.5 cm - The Masahiro Santoku is a real all-rounder, with it you can easily cut fruit and vegetables as well as fish and meat.. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: Santoku Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 17.5 cm Total length: 30.0 cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

Masahiro - Sashimi Knife MH-18, 27 cm - The Masahiro Sashimi Knife is a one-sided sharpened knife which is mainly used for the preparation of sashimi and sushi. The narrow and slender blade is ideal for filleting raw fish or cutting it into wafer-thin slices. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: sashimi knife Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 21.5 cm Total length: 32.8 cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.

Masahiro - universal knife MH-04, 15 cm - The Masahiro universal knife can be used universally and is suitable for cutting meat, fish, vegetables and fruit. The cutlery manufacturer Masahiro in Seki has specialized in very sharp chef's knives for professional and ambitious amateur cooks. The hardness of the blade of 58 - 60 HRC enables a very long service life of the cutting edge with very good sharpness. Knife type: universal knife Handle material: water- and heat-resistant POM plastic Blade material: MBS 26 (Special steel from Masahiro) Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade hardness: 58 - 60 HRC Blade length: 15.0 cm Total length: 26.5 cm The steel consists of 0.9% carbon, with an additional cryogenic hardening at -70 degrees, the hardness is between 58-60 ° (HRC). When the steel hardens, the knife is cooled down to minus 70 degrees so that the steel becomes very firm and the knives are durable. The handle is made of antibacterial, water-resistant and also heat-resistant POM, which means that the handle is food-safe according to HACCP. The knife is ideal for right-handed people. The blade is sharpened for right-handers to emphasize cutting with the right hand. Left-handers will also get along very well with the Masahiro MBS 26, because both sides are sanded (80/20). All Masahiro knives are exclusively sharpened with high quality whetstones. Sharpening instructions for Japanese sharpening stones Let the stone soak in the water for 15 minutes. The stone should always be wet while grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone. The knife should be at an angle of 10-20 degrees to the grindstone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure. During the grinding process, a powder is created that enables the grinding process, similar to how the soap foam cleans the hands. Knives ground on one side are ground 80% at the front and 20% at the back, while those ground on both sides are ground at 70% at the front and 30% at the back. Where the front is right for right-handers and left for left-handers. (We have many knives that are sharpened on one side and saw knives, also for left-handers). After the sharpening process, the knife should be washed well with lukewarm water and finally dried off. Traditionally, the highest quality Japanese knives are not rustproof. Always make sure that your knives are never wet. All Masahiro knives are regularly oiled with a neutral blade oil as required. If the knife is not used for a very long period of time, the oil film on the knife should be checked or replaced at certain intervals.