Masahiro BWH Boning knife 160mm [14071]

Masahiro BWH Boning Knife 160mm [14071]

Masahiro BWH Boning knife, with a blade length of  160 mm,  is a boning knife featuring a characteristically very narrow blade with a rounded tip, designed for easy maneuvering around bones, between joints, and through tendons and cartilage in raw meat. These features make a boning knife essential for such tasks in any kitchen, and it is more economical than buying pre-boned meat. A knife with a flexible blade is better suited for boning poultry and fish, while a knife with a stiffer blade is ideal for red meat. If needed, a boning knife, especially one with a flexible blade, can also be used for filleting. 

BWH  is a series of knives developed based on the  MV-H line. It also utilizes molybdenum-vanadium, high-carbon stainless steel  MBS-26 , which has undergone a three-stage hardening process to achieve a hardness of  58-59 HRC . Each blade has been perfected by craftsmen with over 30 years of experience, making  Masahiro knives  unprecedentedly sharp.

The handle is made from a wood called  Black Pakkawood , whose numerous layers have been compressed under high pressure and high temperature into a uniform, highly 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.

Masahiro BWH Boning Knife 160mm [14071]

Knives in this series are sharpened on both sides, but unlike most Western manufacturers,  Masahiro sharpens them asymmetrically at  80/20 . This means the cutting edge is shifted to one side of the knife's axis. The advantages of asymmetrical sharpening include a cutting edge that is up to  35%  thinner than a symmetrical blade, making it much sharper.

Steel type:	MBS-26
HRC:	58-59
Handle material:	black pakkawood
Sharpening method:	double-sided, asymmetrical 80/20
Dimensions: