The Masahiro BWH Gyuto knife with an 18 cm blade is an indispensable tool for both professionals and home cooks. Its characteristic shape, inspired by traditional French kitchen knives, makes it perfectly suitable for many kitchen tasks. The name “chef’s knife” emphasizes its versatility and importance as a key piece of equipment in every kitchen. The knife’s lightweight construction and ergonomic handle easily adapt to any hand – both small and large. The perfect balance between the blade and the handle allows for efficient slicing in rhythmic, rocking motions, which is especially useful for chopping and slicing. The BWH series was designed in the style of the acclaimed MV-H line. These knives use MBS-26 steel – a high-carbon, molybdenum-vanadium, stainless steel that undergoes a three-stage hardening process, reaching a hardness of 58-59 HRC. Precise sharpening performed by Japanese masters with over 30 years of experience guarantees exceptional sharpness and durability of the blade. The handle is made of durable Black Pakkawood, whose layers have been pressed under high pressure and at high temperature. This durable material, resistant to moisture and water, ensures the handle’s longevity, and its antibacterial coating makes it easy to keep clean. The handle is reinforced with three perfectly set and polished rivets. Thanks to the asymmetrical 80/20 sharpening, characteristic of Masahiro, the cutting edge is up to 35% thinner compared to symmetrical blades, which allows for precise and sharper cuts. This makes the BWH Gyuto knife an indispensable tool in every kitchen.
| Steel Type: | MBS-26 |
| HRC: | 58-59 |
| Handle Material: | black pakkawood |
| Sharpening Method: | double-sided, asymmetrical 80/20 |
| Dimensions: |  |
| Total length (A): | 305 mm |
| Blade length (B): | 185 mm |
| Szerokość (C): | 43 mm |
| Grubość (D): | 2.0 mm |
| Waga: | 138 g |
Useful Information:
- All Masahiro knives are extremely sharp, so we recommend using them with due caution.
- Masahiro knives should not be used for slicing frozen products (except for the series intended for this purpose).
- Do not use the knives for non-food purposes.
- For cutting, use wooden or plastic cutting boards.
- Do not wash knives in dishwashers, which destroy the cutting edge.
- Wash the knife in warm water with dish soap.
- After washing, wipe the knife dry.
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