Masahiro BWH Chef Wave Edge Knife 180mm [14040]

One of the most exciting things about this knife is the serrated edge, which, combined with the asymmetric, double-bevel sharpening, ensures that the blade remains ready for work for a very long time. The serrations on the edge exert much greater pressure on the product being cut, and the sawing motion allows for effortless cutting. This type of solution has a wide range of applications. It works especially well with products that are soft on the inside and hard on the outside, such as ripe tomatoes, citrus fruits, and bread. A knife with such a blade will appeal to users who are looking for a tool that does not require regular sharpening.

BWH is a series of knives made in the style of the MV-H line. Here, too, molybdenum-vanadium, high-carbon, stainless steel MBS-26 was used, which was subjected to a three-stage hardening process until it reached a hardness of 58-59 HRC. Each blade was perfected by craftsmen with over 30 years of experience, elevating Masahiro knives to a level of incredible, unprecedented sharpness.

The handle is made of wood called Black Pakkawood, whose numerous layers have been compressed under high pressure and high temperature into a uniform, very durable, and moisture- and water-resistant material. The wooden handle with an antibacterial coating is as easy to maintain as plastic and is secured with three perfectly seated and polished rivets.

The knives from this series are sharpened on both sides, but in contrast to most Western manufacturers, Masahiro sharpens them asymmetrically 80/20. This means that the cutting edge is shifted to one side of the knife’s axis. The benefits of using asymmetric sharpening are a cutting edge that is up to 35% thinner than a symmetrical blade, making it much sharper.