Masahiro BWH Boning Knife 15 cm

The Masahiro BWH Boning knife with a 15 cm blade is a unique Japanese knife, designed for precise boning, carving, and many other applications that require a short, strong blade. It is perfect for working with meat, allowing for easy separation of meat from bone and cutting in difficult places, such as joints or ribs. The knife comes from the BWH series, which is based on the technology of Masahiro MV-H knives. The blade is made of high-quality molybdenum-vanadium MBS-26 steel, which, thanks to a three-stage hardening process, achieves a hardness of 58-59 HRC. Each piece is precisely sharpened by artisans with over 30 years of experience, which provides the knives with unprecedented sharpness and durability. The knife’s handle is made of Black Pakkawood, which is a composite wood with exceptional durability. It is resistant to moisture, water, and mechanical damage, and thanks to its antibacterial properties, it is also hygienic and easy to clean. The handle is secured with three rivets, and there is an additional metal reinforcement between the blade and the handle, which ensures the solidity of the construction. Masahiro BWH knives are sharpened asymmetrically in a ratio of 80/20, which makes the cutting edge 35% thinner compared to traditional symmetrical knives. This design ensures even better cutting precision and greater sharpness.

Steel Type:	MBS-26
HRC:	58-59
Handle Material:	black pakkawood
Sharpening Method:	double-sided, asymmetrical 80/20
Dimensions:
Total length (A):	253 mm
Blade length (B):	144 mm
Width (C):	29 mm
Thickness (D):	2.5 mm
Weight:	135 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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