Masahiro MV-H knives are produced by Masahiro Co., Ltd. in Seki, Japan. Masahiro together with Masamoto and Misono form an elite group of the most prestigious brands in Japan commonly known as the three M’s. Among the numerous ranges of knives produced by Masahiro, the MV-H range is the top of the line. It is indisputably the best range from one of the best factories in Japan.
FEATURES As is the case with any knife, the edge is the most important feature. In the case of the MV-H, the edge is 80/20 asymmetrical and is polished to a mirror finish. What we mean by 80/20 asymmetrical is that 80 percent of the edge is ground on the right side of the blade and 20 percent is ground on the left side as in the diagram below. This asymmetrical edge is derived from traditional one-sided Japanese knives which are also 80/20 asymmetrical. The 80 percent side on the MV-H is only 1/8” high as compared to 3/4” high on a traditional Japanese knife, but the idea is the same. The idea being that an asymmetrical edge is approximately 35% thinner than a 50/50 straight edge. If comparing the 80/20 edge to a beveled edge, there will be no comparison. The beveled edge will feel like you are cutting with a stick when compared to the Masahiro.
The Masahiro knives are amazingly light weight, yet perfectly balanced.
The handle is a composition plastic handle which is remarkably durable and much more practical and longer lasting than a laminated wood handle. The composite handle is resistant to bacteria which keeps the knife very hygienic in daily use. The handles are a three rivet design and use a very wide full tang almost as wide as the handles themselves. This provides plenty of room for the rivets and still allows room for the handle to cover the tang for an incredibly smooth rounded handle that feels great in your hand.
CONSTRUCTION The MV-H range is made from MBS-26 high carbon stainless steel. This MBS-26 is proprietary to Masahiro; however, it comes from the VG family like VG-10 that the Kasumi Damascus knives first used. The MBS-26 stainless steel is treated by three stages of quenching, sub-zero treating and tempering until the steel reaches a hardness of 58-60 HRC. Masahiro believes this is the ideal hardness for a kitchen knife with the features of the MV-H range.
