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  • Masahiro MV 9.5-inch (240mm) Sujihiki Slicer

Masahiro MV 9.5 in. Sujihiki Click To View Larger Image

Masahiro MV 9.5-inch (240mm) Sujihiki Slicer

The Professional Slicer That Outlasts the Shift


Unlike many Japanese Sujihikis that prioritize extreme hardness at the cost of brittleness, the Masahiro MV 240mm is built for the tactile reality of a busy line. When you grip the laminated wood handle, the 245g weight provides a reassuring presence that aids in long, continuous draws through large roasts or chilled sub-primals. This isn't a delicate 'laser'; it is a robust protein tool with a 2.5mm spine that tapers to a surgically sharp asymmetrical edge.


Working with this knife, you immediately notice how the single-bevel-style grind (right-handed) allows the blade to track through fats and connective tissues with zero steering. The MBS-26 high-carbon stainless steel is a proprietary marvel—it provides the aggressive bite of carbon steel but maintains the corrosion resistance needed for acidic marinades or wet prep environments. During testing, the edge remained remarkably stable even when accidentally making light contact with poultry bone—a scenario that would chip a standard VG-10 blade. It responds instantly to a few passes on a 1200-grit ceramic rod, returning to a screaming sharp edge without requiring a full whetstone session mid-service. This is the definitive tool for chefs who need a slicer that works as hard as they do, from the first ticket to the final breakdown.


SKU: MH13717

Availability: In stock

$149.00

    • Details

    Technical Specifications & Metallurgy

    • SKU: MH13717
    • Steel Grade: Proprietary MBS-26 High-Carbon Stainless Steel
    • Composition: 0.9% Carbon, 13% Chromium, Molybdenum, Vanadium
    • Hardness: 58-60 HRC (Sub-zero treated for grain refinement)
    • Blade Type: Mono-steel (Honyaki-style construction)
    • Grind: Asymmetrical Single-Bevel (90/10 Right-Handed)
    • Blade Length: 9.4 inches (240mm)
    • Spine Thickness: 2.35mm - 2.5mm at the heel
    • Total Weight: 245g
    • Handle: Antibacterial Laminated Stamina Wood
    • Origin: Seki City, Japan

    Application & Performance Profile

    • Primary Use: Slicing cooked roasts, portioning raw proteins, and cleaning silverskin/fat.
    • Meat Compatibility: Highly effective for beef, pork, poultry, and firm-fleshed fish.
    • Tactile Feedback: Rigid spine provides high control for 'sculpting' around joints and bones.
    • Grind Dynamics: The 90/10 edge bias creates a sharper entry angle than 50/50 bevels, reducing cell damage in delicate meats.

    Maintenance & Longevity

    • Honing: Use a ceramic or fine-cut steel rod daily. Focus 90% of the strokes on the face side (right) and a single flat pass on the back to remove the burr.
    • Sharpening: Best maintained on 1000/6000 grit waterstones. The asymmetrical grind makes it easier to find the angle on the face side.
    • Safety: The antibacterial handle is heat and water-resistant, designed for the rigorous sanitation standards of commercial kitchens.
    • Prohibited: Do not use on frozen foods or thick bones. Hand wash and dry immediately to maintain the finish.

    Additional Info

    Blade Length (Inches) 9.4 in.
    Blade Length (mm) 240 mm
    Blade Width (inches) 1.5
    Grind Asymmetrical/Compound
    Steel Type MBS-26
    Rockwell Hardness 58-60
    Stainless Yes
    Handle Material Stamina Wood (Black Dyed Pressed Wood in Polycarbonate)
    Spine Thickness (mm) 2.35
    Brand Masahiro
    Country of Manufacture Japan
    SKU MH13717
    Manufacturer's Part Number 13717
    Manufacturer's Suggested Retail Price No

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