Masahiro MV

Masahiro MV

In Japanese, the term "kireaji" is used to describe how a knife cuts. This word is written using the kanji for "cut" (kire) and "flavour" (aji): the flavour comes from cutting. It is on this basis that Masahiro refines its steel, blade profile and handle.

Masahiro is all about technique, and nothing else except technique. 

First, the "sub-zero" cryogenic hardening process. Hardening is the process of heating a blade to a high temperature before cooling it rapidly to toughen it, crystallising the internal carbides and giving it the necessary cutting and re-sharpening qualities. Immersion in extreme cold enhances this crystallisation process. This is what Masahiro does for 20 minutes at -70° before reheating the metal and burning off any remaining carbon that was not removed during the initial hardening.

Next, the distinctive feature of the asymmetrical blade. When cutting a carrot, for example, the vegetable exerts a counter-force against blades sharpened 50/50. The user has to press harder to counterbalance this, and in doing so crushes the fibres. This additional force causes wrist fatigue and alters the structure of the cut, resulting in a loss of organoleptic qualities. With an asymmetrical cutting edge, the blade penetrates more easily and gently parts the fibres. The same applies to a fine slice of fish : if it is not smooth, it will absorb the soy sauce in which it is dipped, and the damaged fibres will spoil the fish’s flavour.

The third feature is the anti-fatigue shape-memory POM handle.

Masahiro MV knives are extremely delicate ; they are designed for careful users who use them for slicing not chopping. It is strongly recommended that they be sharpened with a whetstone.