Masahiro MV Series 10.5 in Gyuto

A Tool of Pure Utility for the High-Output Professional

Forge through heavy prep with the proprietary MBS-26 steel edge that maintains surgical precision through 12-hour shifts. The Masahiro MV 270mm (10.5 in.) Gyuto is the essential Japanese analog to the Western chef's knife, but engineered with a relentless focus on performance over aesthetics. While other Japanese brands prioritize Damascus patterns and flashy finishes, Masahiro directs its resources into metallurgical excellence and edge geometry. This is a knife for the chef who views their tools as an extension of their skill, not a trophy on a rack.

Crafted in Seki City, the sword capital of Japan, every stage of production—from material selection to the final honing—is handled in-house. The MV line is built around Masahiro’s proprietary MBS-26 high-carbon stainless steel. This alloy is sub-zero treated to achieve a Rockwell hardness of 58-59, striking the perfect balance between extreme edge retention and the toughness required to handle the rigors of a commercial kitchen.

Where this knife truly separates itself is the 80/20 asymmetrical grind. Unlike traditional 50/50 bevels, this right-handed edge features a steep taper on the face side and a minimal bevel on the back. This allows the blade to slice with the efficiency of a single-bevel knife while remaining easy to maintain on a whetstone. Every knife is hand-sharpened by veteran blacksmiths and verified using the Gifu Prefectural Product Technology Research Institute’s Honda-Type Paper Cutting Test, ensuring it arrives out-of-the-box ready for the line. The result is a well-balanced, 255g tool that reduces wrist fatigue during long hours of dicing, mincing, and slicing.