Masahiro BWH boning knife 160 mm flexible [14072]

Masahiro BWH Boning Knife 160 mm Flexible [14072]

Masahiro BWH with a flexible 160 mm blade is a boning knife featuring a characteristic very narrow blade with a rounded tip, designed for easy maneuvering around bones, between joints, and among tendons and cartilage of raw meat. Due to these features, a boning knife is essential for this type of activity 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 for red meat. If necessary, a boning knife can also be used for filleting, especially those with flexible blades.

BWH is a knife series developed based on the MV-H line. Molybdenum-vanadium, high-carbon stainless steel MBS-26 was also used, which underwent 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 exceptionally sharp.

The handle is made from a wood called Black Pakkawood, whose numerous layers were 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.

Knives in this series are sharpened on both sides, but unlike 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 advantages of asymmetrical sharpening include a cutting edge that is up to 35% thinner than a symmetrical blade, making it much sharper.

Masahiro BWH Boning Knife 160 mm Flexible [14072]

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