The wooden scales rise above the tang at the top of the blade to create a small groove. The advantage is that it is easier to sharpen and retains it's edge exceedingly well. This means that a little extra care should be taken to dry the knife after use in salt water to avoid rust. The STAINLESS steel is MBS-26 which features a Rockwell hardness of 59. This makes the knife more durable for removing fish heads and collars without damage to the edge. Please note that the steel is different from the MV knives listed on this page in that they have not been ice-quenched.
Low demand means final production is finished by hand. Left Handed Knives: Why are they so expensive? An old Japanese superstition tags left handed as "shifty" causing the majority to learn to use their right hand. This raises the edge to a whole new level of sharpness. The taper runs from the spine all the way to the edge and is so precise that the final grind is almost imperceptible.
#MASAHIRO IKUNA FULL#
The handles on Honyaki Series are riveted full tang with thin layers of black dyed wood pressed in a clear (but not shiny) polycarbide. Made of Molybdenum Vanadium Stainless Steel. This modern 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 blade is "finished" by putting an edge that is so thin on the right side it is nearly imperceptible. The right side is beveled to the edge of the knife and then polished. The quality of Masahiro's top of the line series can be seen at the edge. The MV series are Masahiro's top of the line knife series, and I am buying it directly from Masahiro in Japan.
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