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KnivesChef: Case complete with 4 Japanese Knives MV-H Series by Masahiro

was €1,109.00 Special Price €969.00 €794.26
Availability: In stock
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This case complete with 4 Japanese Masahiro knives guarantees excellent cutting performance of Masahiro knives, an incredible edge cutting resistance, lightness and reliability of the knife. Wusthof's free-opening case contains 4 Japanese Masahiro knives made of MBS-26 high carbon stainless steel. MBS-26 steel is owned by Masahiro and has an ideal hardness for a kitchen knife. MBS-26 stainless steel is treated with three stages of hardening, sub-zero treatment and tempering until the steel reaches a hardness of 58-60 HRC. The edge of the MV-H knives is 70/30 asymmetrical. 70 percent of the edge is ground on the right side of the blade and 30 percent is ground on the left side. This asymmetrical edge comes from traditional Japanese knives. The handle is a resin resistant to heat and humidity. The handle is also resistant to bacteria which keeps the knife very hygienic in daily use. The handle has three rivets and a solid tang. Masahiro knives are incredibly light, yet perfectly balanced. In the case you will find: n. 1 Boning knife blade length cm. 16 n. 1 Santoku knife with alveolus blade length cm. 18 n. 1 Chef knife with alveolus blade length cm. 21 n. 1 Chef knife blade length cm. 24 Wushtof's soft suitcase-style chef's briefcase is made from ultra-strong Wusthof fabric. Book opening. Two separate compartments can hold up to 20 knives and accessories, each with zip closure. Combination lock included for added security. Equipped with handle and shoulder strap. Black color. Dimensions: 480 x 250 x 60 mm.
FAQs
What deeply characterises the Masahiro MV-H and MSC series?
The MV-H and MSC series represent the most operational and professional side of Masahiro. Their identity is not built around decorative finishing or visual prestige, but around the blade’s ability to work quickly, precisely and continuously. The use of high-performance stainless steels, combined with geometries designed for a very clean entry into the cut, makes these lines especially valued in environments where the knife must deliver steady output rather than simply make a strong first impression.
Who are these series truly recommended for?
They are recommended primarily for professional cooks, prep workers and highly experienced users who use a knife for many hours each day. Users coming from softer knives or Western-style geometries may find them more reactive and more demanding, because the cutting performance is high but requires a secure hand and sound technical awareness. In other words, these are lines that reward people who already know how to exploit a highly capable blade rather than those who are only looking for immediate comfort.
For which uses do they express the greatest value?
They perform at their best in repetitive and technical work: mise en place, vegetable prep, portioning meat and fish, precise finishing work and line production. Their value becomes especially clear when speed, consistency of motion and the ability to maintain a clean cut through many consecutive tasks are required. They are not designed for abusive or heavy-duty misuse, but for technical, continuous and well-organised kitchen work.
How should they be maintained correctly?
Maintenance should match the technical profile of the blade. Whetstone sharpening is the correct approach, especially because many Masahiro knives perform best when their cutting geometry is respected. They should be hand-washed, dried immediately and used on suitable cutting surfaces, while twisting cuts, overly hard materials and careless habits should be avoided because they quickly reduce the quality of a highly tuned professional edge.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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