Masahiro Santoku

The Masahiro BWH Santoku with a blade length of 175 mm is a traditional Japanese knife that is often referred to as the equivalent of a Western chef's knife. The Japanese name of this very popular knife means "three virtues" or "three virtues". This refers to the fact that this knife, whose characteristic appearance resembles a combination of a chef's knife and a cleaver, is very suitable for cutting meat, fish and vegetables. BWH is a series of knives modeled on the MV-H line. Molybdenum-vanadium, high-carbon, stainless steel MBS-26 was also used, which was subjected to a three-stage hardening process until it reached a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of incredible, unparalleled sharpness. The handle was made of wood called Black Pakkawood, whose numerous layers were pressed under high pressure and at high temperature into a uniform, very durable, moisture and water resistant 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. Knives from 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 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. Steel type: MBS-26 HRC: 58-59 Handle material: black pakkawood Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 295 mm Blade length (B): 175 mm Width (C): 45 mm Thickness (D): 2.0 mm Weight: 144 g 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, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. Store your knife on a magnetic bar or in a special knife block. #// #Masahiro BWH Santoku with a blade length of 175 mm is a traditional Japanese knife that is often referred to as the equivalent of a Western chef's knife. The Japanese name of this very popular knife means "three virtues" or "three virtues". This refers to the fact that this knife, whose characteristic appearance resembles a combination of a chef's knife and a cleaver, is very suitable for cutting meat, fish and vegetables. BWH is a series of knives modeled on the MV-H line. Molybdenum-vanadium, high-carbon, stainless steel MBS-26 was also used, which was subjected to a three-stage hardening process until it reached a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of incredible, unparalleled sharpness. The handle was made of wood called Black Pakkawood, whose numerous layers were pressed under high pressure and at high temperature into a uniform, very durable, moisture and water resistant 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. Knives from 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 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. Steel type: MBS-26 HRC: 58-59 Handle material: black pakkawood Sharpening method: double-sided, asymmetric 80/20 Dimensions: Total length (A): 295 mm Blade length (B): 175 mm Width (C): 45 mm Thickness (D): 2.0 mm Weight: 144 g 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, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. Store your knife on a magnetic bar or in a special knife block. #// #Masahiro BWH Santoku with a blade length of 175 mm is a traditional Japanese knife that is often referred to as the equivalent of a Western chef's knife.