Masahiro BWH Knife Gyuto 27 cm

Masahiro BWH Gyuto is one of the most versatile kitchen knives, popular among both professional chefs and cooking enthusiasts. Inspired by the classic chef's knife, it is an essential tool in every kitchen. Its wide, rounded blade, perfectly balanced between the handle and the blade, provides comfort and precision during work. Thanks to its lightness and ergonomic handle, the knife fits perfectly in the hand, both for people with small and large hands. It enables efficient, rhythmic work, ideal for slicing, chopping, and carving.

The BWH series was created based on the MV-H line, offering even greater durability and excellent sharpness. The knife is made of molybdenum-vanadium steel MBS-26, subjected to a three-stage hardening process, ensuring hardness at the level of 58-59 HRC. Each blade is precisely ground by experienced craftsmen, resulting in exceptional sharpness and tool longevity.

The handle of the BWH knife is made of Black Pakkawood, a material made from several layers of wood pressed under high pressure. This makes the handle extremely durable, moisture-resistant, and easy to clean. Additionally, the handle is equipped with an antibacterial coating and mounted on three solid rivets, ensuring stability and comfort of use.

BWH Knife Gyuto features an asymmetrical sharpening 80/20, making the cutting edge 35% thinner and sharper than traditional symmetrical blades, resulting in exceptional cutting precision.

Steel type:	MBS-26
HRC:	58-59
Handle material:	black pakkawood wood
Sharpening method:	double-sided, asymmetrical 80/20
Dimensions:
Total length (A):	410 mm
Blade length (B):	270 mm
Width (C):	54 mm
Thickness (D):	2.5 mm
Weight:	262 g

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with due caution.
• Do not use Masahiro knives to cut frozen products (except for the series designed for this purpose).
• Do not use knives for purposes other than food preparation.
• Use wooden or plastic cutting boards for cutting.
• Do not wash knives in dishwashers, which damage the cutting edge.
• Wash the knife in warm water with dishwashing liquid.
• After washing, dry the knife thoroughly.

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