Masahiro knives stand out for their construction from a single layer of MBS-26 high carbon stainless steel, akin to VG-10. This stainless steel undergoes a meticulous process, involving three stages of tempering and quenching at sub-zero temperatures, achieving a hardness of 58-60 HRC. While slightly softer than VG-10 models, this process imparts greater flexibility to the knife.

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