Masahiro knives are made from one layer of MBS-26 high carbon stainless steel, similar to VG-10. The MBS-26 stainless steel is treated by three stages of tempering and quenching in sub zero temperatures to reach a hardness of 58-60 HRC. This makes the knife slightly softer than VG-10 models, but the knife ultimately has a lot more flexibility. Masahiro's edge is its most important feature. The edge is 80/20 asymmetrical, rather than sharpened equally on both sides. The idea being that the asymmetrical edge is 35% thinner than a 50/50 edge. This fact makes Masahiro's knives sharper than other Japanese knife brands. The handle is made from a moisture resistant resin, which also has anti bacterial properties. With a full tang, the handle is riveted and smooth.
Masahiro knives are made from one layer of MBS-26 high carbon stainless steel, similar to VG-10. The MBS-26 stainless steel is treated by three stages of tempering and quenching in sub zero temperatures to reach a hardness of 58-60 HRC. This makes the knife slightly softer than VG-10 models, but the knife ultimately has a lot more flexibility.
The Chinese Chef's knives by Masahiro are made from their very own MBS-26 steel and has a HRC of 60. The Chinese Chef's knife is a versatile tool in the kitchen, thinner than a traditional cleaver with a razor-sharp edge, this tool can be used for finer work with fruits and vegetables as well as all butchery.
Masahiro is known for the high quality of its carbon steel blades. Carbon steel takes an extremely fine edge very quickly. The trade-off for this feature is that it lacks the "no stain" advantage of a stainless steel blade. Virgin carbon knives take a sharper edge than any stainless steel and are easier to resharpen. The edge breaks down faster than stainless if used on highly acidic foods like citrus. A patina will form within a couple of weeks of usage which retards rusting.