This Japanese knife forged by Masahiro has a cutting quality that will delight professionals and knife enthusiasts.

Its 20 cm blade allows cutting a large number of large foods while minimizing movements.

The blade, made of MBS-26 steel, a robust steel, has been complemented with 0.9% carbon: the result is a knife as tireless as it is sharp, with a hardness of ~59-60°HRC on the Rockwell scale.

The handle of this knife is made of POM, a material widely used because POM is antibacterial and resistant to water and heat, while being soft to the touch.

Indeed, this knife is sharpened with a double bevel, in 80/20.

Made in Seki.