Masahiro MC-80 chef's knife 18 cm

Masahiro MC-80 chef's knife 18 cm: carbon steel sharpness with a stainless exterior

Want the sharp feel only carbon steel gives, but without all the maintenance? The Masahiro MC-80 has a core of hard carbon steel with stainless steel on the outside. That gives a knife that cuts very well but handles a busy everyday kitchen. With an 18 cm blade it is light and nimble.

The knife is built on the san mai principle, with three layers of steel. The core is high carbon steel hardened to give a very sharp edge. On each side the core is protected by a layer of stainless steel. You get the cutting performance of carbon steel without the whole blade rusting. The edge itself is still carbon steel and must be dried after use. The handle is moisture resistant wood fixed with rivets and gives a warm, secure grip.

Features

• Carbon core: Gives a very sharp edge that lasts.
• Stainless exterior: Protects the core so the whole blade does not rust.
• 18 cm blade: Light and nimble, good if you find large knives heavy.
• Riveted wooden handle: Moisture resistant with a good grip.
• Versatile: For vegetables, meat and fish.

How to use

1. Rinse and dry the knife before first use.
2. Use a wooden or plastic cutting board to protect the edge.
3. Wash by hand straight after use and dry completely, carbon steel rusts if left wet.
4. Wipe the blade with a thin film of cooking oil if the knife will not be used for a while.
5. Store the knife dry in a knife block, on a magnetic strip or with an edge guard.

Specifications

FAQ Frequently asked questions