Masahiro Mv-h Bunka

Bunkais a general-purpose knife, perfect for typical kitchen tasks. It has a wide profile, a slightly rounded belly and a flat back of the blade. The distinctive inverted tanto profile gives the blade a dexterous and delicate point and a unique and eye-catching aesthetic. This traditional Japanese knife can successfully replace a chef's or santoku knife.

The MV-H series was designed and manufactured with European and American audiences in mind, who use knives in a slightly different way than in Japan. In addition to cutting, knives in the West are also used for chopping. Taking into account the use of this technique, the blades of theMV-Hseries knives are slightly thicker and more durable for heavier work.

The knives from this line are made of a derivative of VG-10, a molybdenum-vanadium, high-carbon, stainless steel called MBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of 58- 59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of incredible sharpness.

Hygienic handle with antibacterial properties, made of a material called polyacetal (POM), characterized by exceptional durability. The handle is secured with three perfectly placed rivets, and there is additional metal reinforcement between it and the blade.

The knives from this series are sharpened on both sides, but unlike most Western producers, Masahirosharpens them asymmetrically 80/20. This means that the cutting edge is moved to one of the sides along the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% thinner compared to a symmetrical blade, making it much sharper.

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with due care.
• Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose).
• Do not use knives for purposes other than food.
• Use wooden or plastic cutting boards for cutting.
• Knives should not be washed in dishwashers as they damage the cutting edge.
• Wash the knife in warm water with dishwashing liquid.
• After washing, wipe the knife dry.