Flexible 160mm Masahiro MBS-26

Suggested price

€189.90

Tax included

The Masahiro 16 cm Flexible Sole Filleting Knife is a high-precision tool designed for delicately lifting fish and finely working the flesh.

Contrary to common misconceptions about Japanese cutlery, which often prioritizes extreme rigidity, this model derives its strength from exceptional steel containing 0.9% carbon. This high carbon content ensures optimal hardness and a razor-sharp edge that lasts, while maintaining the great flexibility essential for perfectly following the contours of the bones without tearing the delicate flesh of sole or sea bass.

Complemented by the brand’s signature heat treatment and its unique cryogenic hardening process, the blade boasts remarkable elasticity without the risk of permanent deformation.

It is THE most carbon-rich flexible blade in the world, alongside the Swedish Kasumi sole fillet knife from the Kasumi VG10PRo line, also manufactured in Seki, Japan.

– Steel: 0.9% carbon + cryogenic hardening. Hardness 59°HRC ±1
– Handle: Antibacterial POM, water- and heat-resistant, soft to the touch
– Edge: Light double bevel ideal for right-handed users (75/25 bevel), cumulative angle of 25°
– Made in Seki, Japan

As the embodiment of Japanese craftsmanship, Masahiro has established itself as a leading brand among professionals and cooking enthusiasts. While the Japanese manufacturer’s reputation extends beyond national borders to the work surfaces of prestigious competitions, it is above all thanks to a clear vision: a knife’s performance depends as much on the science of its heat treatment as on the raw quality of its steel.

At the heart of the Seki factory in Japan, the manufacturing process aims for a perfect balance between hardness, durability, and ease of maintenance. After being heated to a high temperature and then rapidly cooled, each blade undergoes cryogenic hardening (sub-zero treatment) at a very low temperature. This technical process stabilizes the steel’s molecular structure, maximizing its wear resistance and edge retention. A final heat treatment between 150°C and 200°C provides the flexibility needed to absorb the impacts of daily use. Combined with ergonomic handles designed to withstand fatigue and intensive use, Masahiro blades guarantee a clean cut that preserves both the texture and flavor of food, offering unmatched comfort while working.

Reference M16