Masahiro 11046

MSC Paring 120 mm is a universal knife resembling a smaller version of a chef's knife. Its versatile use, suitable wherever the chef's knife is too large, makes it an indispensable element of kitchen equipment. This knife can also be successfully used for peeling vegetables and fruits.

Masahiro MSCare knives designed for home users. You won't find many specialized knives of various shapes here. We will find the necessary and most frequently used knives for working in the home kitchen: a chef's knife, a santok knife and a small universal knife. The offer also includes a traditional Japanese knife for cutting vegetables - nakiri.

MBS-26 steel, which was used to produce knives from this series, is a unique alloy of carbon (0.85-1.00%), chromium (13-15%) and molybdenum, manganese and vanadium. This material owes its unique properties to special heat treatment. The secret of the three-stage process consisting of hardening, cooling at a very low temperature and tempering until a hardness of58-59 HRCis known only to the owner of the company -   Hattorifamily. The steel obtained in this way can be sharpened to an unprecedented level of sharpness, and maintaining high aggressiveness of the cutting edge for a very long period of time is a characteristic feature of Masahiro knives, recognized by users all over the world. MBS-26 belongs to the group of so-called stainless steel, does not react with color or odor change in contact with acidic products. Keeping knives made of this alloy in impeccable, shiny condition is not a problem. Simple washing in lukewarm water with the addition of dishwashing liquid is enough. Just remember to wipe the knife dry after washing.

The handle made of pakkawood has been perfectly profiled and finished, making the held knife seem to be a natural extension of the hand and the work becomes easy and very pleasant .

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.