Masahiro Bwh Santoku Wave Edge

One of the most exciting things about this knife is theserrated edge which, combined with the asymmetric, double-sided sharpening, keeps the blade ready to work for a very long time time. The serrations on the edge apply much more pressure to the product being cut, and the sawing motion allows for trouble-free cutting. This type of solution is widely used. It works particularly well with products that are soft on the inside and hard on the outside, such as ripe tomatoes, citrus fruits, and bread. A knife with such a blade will appeal to those users who are looking for a tool that does not require regular sharpening.

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 -59HRC. 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% 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.