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. 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 recommended for professional or highly skilled amateur chef's who can learn to sharpen the knives correctly.
