Knives

The Masahiro MV 6 in. (150mm) Left Handed Sakabone is a thicker and heavier blade which makes it appropriate for poultry, sucklings, chining and various butcher. A single edge knife along 2/3 of the blade. Up by the heel of the knife it is double ground and slightly dull for breaking though bones without chipping the blade. The Sakabone(Hankotsu) knife blade is made to be sturdy and tough, designed for separating meat from bones. The Sakabone is used to butcher hanging carcasses, and is held with the blade edge facing downwards in a reverse knife grip. With the durable edge and blade, Sakabone knife is useful knife and often used for cutting a fish, a chicken. The thumb can also be wrapped over the butt of the handle, which helps to prevent the hand slipping forwards on to the blade during piercing / stabbing cuts. Even if the hand does slip, the first third of the blade at the heel end is often not sharpened to prevent this type of injury, and is also useful for scraping. When cutting hanging meat, the cut is normally made using a downwards pulling motion. Westerner Chef's like this knife for tasks such as boning out strips, ‘Frenching’ racks, and cutting chops. The relatively narrow blade of the Hankotsu has an gently curved cutting edge, which is angled relative to the blade spine and also the center line of the handle. This works well for cutting hanging carcass, but depending on the item being cut, the knife does not always give enough knuckle clearance to cut directly over a cutting board. The blade edge terminates in a ‘reverse tanto’ tip / ‘clipped point’, which is perfect for piercing through skin and between joints or ribs. The thickness of the blade is a compromise between being strong and tough enough for heavy-duty cuts, whilst still being thin enough to fit in between the joints and ribs of carcasses. This blade geometry results in a stout but agile knife that is able to turn quickly when cutting around and along bones, and is also sharp enough for trimming connective tissue and fat, or for portioning meat. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More