Chef knife 210mm Masahiro MV

Japanese Chef’s Knife 21 cm from the Masahiro MV series. The most popular knife in Western kitchens, its wide, slightly curved blade offers a smooth rocking motion for chopping herbs and cutting large cuts of meat or large vegetables. It’s the expert blade for cutting meat. Its size makes it effective on medium and large cuts.

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

The Masahiro MV line draws on the brand’s expertise in working with high-carbon steels, using a proprietary 0.9% carbon steel whose secret lies in Masahiro’s cryogenic cold hardening process. Processed in this way, the alloy delivers a flawless cutting edge with excellent durability, while offering increased resistance to corrosion and impact compared to traditional carbon steels.

The ergonomic handle, made of antibacterial POM, is water- and heat-resistant, ideal for professional environments, while remaining soft to the touch. Designed for a balanced grip and impeccable hygiene, the MV series has become a sought-after benchmark among professional chefs and culinary enthusiasts alike.

Masahiro MV Japanese knives are designed for heavy-duty use and deliver surgical precision for an unparalleled cutting experience.

Founded in the heart of Seki, the historic capital of Japanese cutlery with a tradition dating back more than 800 years, the Masahiro workshop is one of Japan’s most respected manufacturers. Carrying on the techniques of master katana smiths, the company has distinguished itself through its mastery of modern metallurgy and its exclusive sharpening processes. Masahiro controls its entire production chain, from the selection of its own steels to the hand-finishing of each blade. Combining traditional craftsmanship with technical innovation, the brand’s hallmark remains its unmatched balance between steel hardness, ease of maintenance, and edge retention.