Masahiro Bwh Chef Dimple

Masahiro BWH Chefwith a blade length of 180 mm is one of the most frequently chosen kitchen knives, both by professional chefs and amateurs. The characteristic shape of the knife, derived from French cuisine, is used for many kitchen tasks, and the name chef's knife emphasizes the fact 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 between the blade and the handle, it allows for rhythmic, very efficient, rocking movement on the surface when slicing or chopping various products.

Dimple means double-sided grooves on the blade that prevent the cut products from sticking to the knife.

BWH is a series of knives modeled on the MV-H line. Molybdenum-vanadium, high-carbon, stainless steelMBS-26 was also used, which was subjected to a three-stage hardening process until it reached a hardness of58 -59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of unprecedented sharpness.

The handle is made of wood called Black Pakkawood, whose numerous layers have been pressed under high pressure and at high temperature into a uniform, very durable, moisture and water resistant material material. The wooden handle with an antibacterial coating is as easy to care for as plastic, and is secured with three perfectly placed and polished rivets.

The knives from this series are sharpened on both sides, but unlike most Western producers, Masahiro sharpens them asymmetrically span80/20. This means that the cutting edge is moved to one of the sides along the knife axis. The benefits of using asymmetric sharpening include a cutting edge that is up to 35% thinner compared to a symmetrical blade, making it much sharper.

Useful information:

• All Masahiro knives are extremely sharp, so we recommend using them with due care.
• Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose).
• Do not use knives for purposes other than food.
• Use wooden or plastic cutting boards for cutting.
• Knives should not be washed in dishwashers as they damage the cutting edge.
• Wash the knife in warm water with dishwashing liquid.
• After washing, wipe the knife dry.