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Santoku Knife cm. 18 Masahiro MSC Series

€190.00 €155.74
Availability: In stock
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This santoku Knife with blade cm. 16,5 of Masahiro is a masterpiece of Masahiro technology. The popular Masahiro series "MSC" will surprise you with the sharpness of the cut, the manageability and the elegance. Using a special stainless steel, the excellent temper of the craftsmen, developed by the knowledge of the blacksmiths of Seki City, the city of cutlery, have made three knives with the best sharpness and longevity of the blade. The original stainless steel blade (MBS-26) has 0.9% carbon and 13% chromium, molybdenum, vanadium. The carbon contained in the stainless steel allows this Masahiro MSC Series knife set to have exceptional sharpness! Hardness of steel: HRC 58-59 Hardening performed below zero. Handle material: Laminated reinforced wood impregnated with resin to improve durability and water resistance. It also contains an antibacterial agent that is effective against Escherichia coli. Blade length cm. 16,5
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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