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Masahiro MV Knives
The MV series are Masahiro's top of the line knife series, and I am buying it directly from Masahiro in Japan. The quality of Masahiro's top of the line series can be seen at the edge. The left side of the blade is flat. The right side is beveled to the edge of the knife and then polished. The blade is "finished" by putting an edge that is so thin on the right side it is nearly imperceptible. This modern Japanese blade design results in a superior blade with a smoother action, placing the pressure on the item being cut rather than against the fingers of the hand you are holding the product with. Made of Molybdenum Vanadium Stainless Steel. The handles on Honyaki Series are riveted full tang with thin layers of black dyed wood pressed in a clear (but not shiny) polycarbide. The taper runs from the spine all the way to the edge and is so precise that the final grind is almost imperceptible. This raises the edge to a whole new level of sharpness.
Left Handed Knives: Why are they so expensive? An old Japanese superstition tags left handed as "shifty" causing the majority to learn to use their right hand. Low demand means final production is finished by hand.
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Masahiro MV 7-inch (180mm) Gyuto
The Professional Standard for High-Volume Precision When the rush hits, you need a tool that doesn't just cut—it performs. The Masahiro MV 180mm (7 in.) Gyuto is widely recognized in the industry as the benchmark for professional stainless steel cutlery. Unlike mass-produced western knives, the Masahiro MV is crafted from proprietary MBS-26 high-carbon stainless steel. This alloy is subjected to a rigorous sub-zero treatment, ensuring a Rockwell hardness of 58-60 that holds a refined edge significantly longer than standard European steels. Designed for the high-intensity professional environment, this Gyuto excels in versatility. At 180mm, it is the 'Goldilocks' size—long enough for substantial proteins and thick-skinned vegetables, yet nimble enough for fine dicing and mincing. The asymmetrical single-sided grind is the secret to its performance; by tapering the blade to a finer edge on the primary side, Masahiro achieves a level of sharpness that rivals traditional carbon steel while remaining completely rust-resistant. Hygiene is never an afterthought. The handle is constructed from laminated reinforced wood (Stamina Wood) treated with specialized antibacterial agents. It is ergonomically balanced to prevent hand fatigue during repetitive tasks, making it the go-to choice for line cooks and prep chefs who demand consistency from the first prep container to the final service. Learn More$112.50
