The Masahiro BWH Cleaver is a solid, heavy cleaver, ideal for processing raw meat, chopping bones and cartilage, and mincing hard products. Its massive construction also makes quick chopping of vegetables and fruits easier. It is an indispensable tool in every professional and home kitchen set. Knives from the BWH series were modeled after the MV-H line and are made of high-carbon, stainless MBS-26 steel, enriched with molybdenum and vanadium. Thanks to a three-stage hardening process, they achieve a hardness of 58-59 HRC, which ensures excellent sharpness and durability. Each piece is precisely finished by craftsmen with over 30 years of experience, which guarantees the highest quality craftsmanship. The handle made of Black Pakkawood is moisture and water-resistant, compressed into a uniform, durable material. The wooden handle with an antibacterial coating is easy to care for, just like plastic, and its stability is ensured by three perfectly set and polished rivets.
| Steel type: | MBS-26 |
| HRC: | 58-59 |
| Handle material: | black pakkawood |
| Sharpening method: | double-beveled |
| Dimensions: |  |
| Overall length (A): | 254 mm |
| Blade length (B): | 135 mm |
| Width (C): | 97 mm |
| Thickness (D): | 4.0 mm |
| Weight: | 504 g |
Useful information:
- All Masahiro knives are extremely sharp, so we recommend using them with due caution.
- Masahiro knives should not be used for cutting frozen products (with the exception of a series dedicated to this purpose).
- Do not use the knives for non-food purposes.
- Use wooden or plastic cutting boards for slicing.
- Knives should not be washed in dishwashers, as they damage the cutting edge.
- Wash the knife in warm water with dish soap.
- After washing, dry the knife thoroughly.
- Store the knife on a magnetic strip or in a special knife block.
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