Masahiro Honesuki 145mm MBS-26

Product description

This Japanese boning knife was made by Masahiro , one of the most respected manufacturers of professional kitchen knives in Japan. Masahiro is known for its emphasis on functionality, durability and consistent quality, making their knives widely used in professional kitchens and butcher shops.

The blade is made of original MBS-26 stainless steel, which Masahiro developed specifically for kitchen knives. This steel offers a very good combination of sharpness, corrosion resistance and long edge life. The knife maintains stable performance even with intensive use and is easy to maintain.

The shape of the boning knife is designed for precise separation of meat from bones, working with game and detailed butchering tasks. The ergonomic handle made of laminated reinforced wood fits well in the hand and provides a secure grip even during prolonged work. The knife is suitable for professional butchers, chefs and demanding home users.

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Knife category

This knife belongs to the category of standard Japanese knives , designed for regular and long-term use. It is not a limited edition or a handmade one-of-a-kind piece.

Knife type: Honesuki / boning knife
Country of origin: Made in Japan

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Knife specifications

Total length: approx. 264 mm
Blade length: approx. 145 mm
Weight: approx. 150 g
Package dimensions: approx. 57 × 295 × 22 mm
Focus: double-sided

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Materials used

Blade: MBS-26 stainless steel (original Masahiro alloy)

Handle: laminated reinforced wood

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Blade features

MBS-26 stainless steel offers a good balance between sharpness and corrosion resistance.
The blade is suitable for precise work with meat and bones.
Double-sided grinding allows for use by both right- and left-handed users.

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Recommendations for new knives

Even if the knife is sharp from the factory, the true potential of the blade will be revealed after the first fine sharpening on a water stone.
We offer knife sharpening - or we will be happy to recommend suitable sharpening stones depending on the method of use.

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Knife maintenance recommendations

After each use, rinse the knife, dry it and store it in a dry place.
Regular fine grinding will help maintain long blade life and stable cutting performance.

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Warning – stainless steel knives

Although MBS-26 stainless steel is corrosion resistant, we recommend always drying the knife after use.
Prolonged exposure to moisture or contact with salt can lead to stains that do not affect functionality, but do affect appearance.

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Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting frozen foods or extremely hard ingredients.