The Tojiro MV series single bevel blades aimed clearly at the entry level market. At a very affordable price, you can get a decently built single bevel knife with proper hollow grind and sandblast Kasumi blade, while being hassle free as the blade is stainless. The combination of these features have already made this line a unique product at this price, and I found it hard to find a comparable product.
The MV in the name refers to Molybdenum and Vanadium, two alloying elements that have various effect to the properties of the steel. The addition of these two elements are mainly for more wear resistance, allowing a longer lasting sharpness. But since MV steel is a generic term and the specific grad of the steel is not clear, I would only assume this is a entry to intermediate level steel considering the price of this line.
Who would need these knives? I believe mostly entry level chef who want a single bevel knife but runs a busy kitchen, the stainless nature of this line stands out as there are not much maintenance required. Or if you are a home cook, who happens to be interested in making sushi and fish butchering with deba, Tojiro MV will make a good way to get into the traditional single bevel knife without investing a load of cash into a carbon steel blade.
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Tojiro
