These Masahiro knives are made of virgin carbon steel as the name suggests. Not as practical and higher maintenance than stainless steel knives; however, no knife gets as sharp and is as easy to keep sharp as a carbon steel knife. These knives are definitely for the purist and for those who take great pride in keeping their cooking tools in top notch condition. To keep your carbon knives performing to the best of their ability, it would be best for you to learn to sharpen them using a sharpening stone.
These knives will develop a patina over time similar to cast iron cookware, so do not be surprised if they darken. They can also rust if not dried thoroughly after washing. Any rust can easily be removed with a metal cleaner like Barkeepers Friend.
The edge of the carbon steel knives is 80/20 asymmetrical. 80 percent of the edge is ground on the right side of the blade and 20 percent is ground on the left side. This asymmetrical edge is derived from traditional one-sided Japanese knives which are also 80/20 asymmetrical. This traditional Japanese blade design results in a superior blade with a smoother action, placing the pressure on the item being cut rather than against the fingers of the hand you are holding the product with.
The handle is riveted and has a full tang. It is made of laminated wood. The laminate is comprised of thin layers of stained black wood pressed in a matte polycarbide.
Great little blade
Posted by Chef Alan on 24th Mar 2019
Ok, I decided I finally needed a super sharp paring knife to go with my other Masahiro, tired of trying to keep my other knifes sharp,a small paring knife is so useful everyday.
Although I might have preferred a bit smaller blade for a paring knife, perhaps a 90-110 mm, this still fits in my hand. Super thin, stays sharp. I've big hands so I might have preferred if the handle was a tiny bit bigger, but it's a great knife
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