Masahiro Bwh Nakiri

Masahiro BWH Nakiriwith a blade length165 mmis a multi-purpose tool, which can be used for chopping, slicing and dicing or finely chopping fresh products. The knife has the shape of a narrow cleaver, it also resembles a traditional Japanese Usuba knife, but unlike the single-sided Usuba , the Nakiri knife is sharpened on both sides. The very thin cutting edge passes through the cut products without the slightest resistance. The weight of the knife, although small, is enough to cut into the depths of tomatoes, onions and other vegetables or fruits. The large surface of the blade is also often used to transfer cut products from the cutting board directly to a frying pan, pot or other vessel.

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.
• Store your knife on a magnetic bar or in a special knife block.