Masahiro BWH 140_1104_BB knife set
SKU: 10222
Masahiro knife series, made from patented MBS-26 steel, hardened to 59 HRC. Asymmetrically sharpened, highly aggressive blades. Black Pakka wood European-style handle. Wide selection: from chef's knives to specialized carving knives.
Description
Masahiro BWH 140_1104_BB Knife Set
Masahiro set in a decorative package, consisting of BWH series knives: Chef 210 mm and Utility 150 mm. The Chef's knife is the most popular and frequently used knife for kitchen work, and its smaller variant – the 150 mm Utility knife – perfectly complements it. Moreover, everything packed in a beautiful box makes for an excellent gift set.
The characteristic shape of the Chef's knife, originating from French cuisine, is used for many kitchen tasks, and the name "chef's knife" emphasizes that it is an indispensable tool for every cook. The knife is very light, and the handle fits securely in both small and large hands. Thanks to the perfect balance of the blade and handle, it allows for a rhythmic, highly efficient, rocking motion on the surface when cutting or chopping various products.
Utility knife or general-purpose knife is a smaller version of the chef's knife. Universal use, suitable wherever a chef's knife is too large.
BWH is a series of knives developed based on the MV-H line. Molybdenum-vanadium, high-carbon stainless steel MBS-26 was also used, which underwent three-stage hardening to achieve a hardness of 58-59 HRC. Each blade has been refined by craftsmen with over 30 years of experience, making Masahiro knives incredibly sharp.
The handle is made of wood called Black Pakkawood, whose many layers were compressed under high pressure and high temperature into a solid, very durable, moisture and water-resistant material. The wooden handle with an antibacterial coating is as easy to clean as plastic and is secured with three perfectly placed and polished rivets.
The knives in this series are sharpened on two sides, but unlike most Western manufacturers, Masahiro sharpens them asymmetrically 80/20. This means that the cutting edge is shifted to one side on the knife's axis. The advantages of asymmetrical sharpening are a cutting edge that is up to 35% thinner than a symmetrical blade, making it much sharper.