Masahiro BWH Boning knife 16 cm

The Masahiro BWH Boning knife with a 16 cm blade is designed for deboning meat. It is characterized by a very narrow blade with a rounded tip, which facilitates precise maneuvering around the bones, joints, tendons, and cartilage of raw meat. Thanks to these properties, the boning knife is an invaluable tool in every kitchen, serving as a cheaper alternative than buying ready-deboned meat. For deboning poultry and fish, a knife with a flexible blade will work best, while for red meat, it is better to choose a knife with a stiffer blade. A knife with a flexible blade can also be used for filleting when needed. The BWH series is modeled on the MV-H line and is made of high-quality MBS-26 stainless steel, which contains molybdenum and vanadium. The three-stage hardening process gives the steel a hardness of 58-59 HRC, which ensures the exceptional sharpness of the knives. Each blade is perfected by artisans with over 30 years of experience, which guarantees perfect quality. The knife’s handle is made of Black Pakkawood, which is very durable, moisture- and water-resistant. Thanks to the high-pressure pressing process, this material combines aesthetics with functionality. The antibacterial coating and easy-to-clean surface of the handle make the knife comfortable to use and long-lasting. The high-quality setting of the three rivets further emphasizes the solidity of the construction. The knives in this series have a double-sided blade, but unlike most Western manufacturers, Masahiro uses an asymmetrical 80/20 sharpening. This means that the cutting edge is shifted to one side of the blade. Thanks to this solution, the edge is up to 35% thinner than a symmetrical blade, which makes the knife significantly sharper.

Masahiro BWH Boning 16 cm knife, ideal for deboning meat. Precise blade with a rounded tip, high-quality MBS-26 steel, Black Pakkawood handle.