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The Wusaki Fujiko 10CR range is ideal for those looking for high-performance, elegant and durable kitchen knives. These knives, made in the Guangdong province of Western China, are the result of long-standing knife-making expertise. Each model in this range combines quality materials, meticulous design and great functionality, to satisfy professional cooks and passionate amateurs alike.
Wusaki Fujiko 10CR knives are perfect for those looking for versatile, high-performance kitchen tools, whether for slicing vegetables, meat or herbs. Each knife in this range offers a precise, efficient and durable cut, thanks to the quality of its materials and its functional design.
Quality damascus blades for efficient cutting
The knives in the Wusaki Fujiko 10CR range feature damascened blades, a unique process that superimposes several layers of steel to create a blade that is both rigid and flexible. The core of each blade is made of 10Cr15CoMoV stainless steel, known for its high corrosion resistance and exceptional durability. This core is surrounded by 67 layers of damascus, which add flexibility to the blade while contributing to its unique visual appeal.
Damascus creates an undulating surface that not only gives each knife incomparable aesthetics, but also offers functional advantages. This unique structure ensures better distribution of force across the blade, reducing the risk of breakage and enabling smooth, efficient cutting.
10Cr15CoMoV steel core for long-lasting sharpness
The 10Cr15CoMoV stainless steel core is particularly well-suited to delivering a high-performance, long-lasting cutting edge. With a carbon content of 1.05% and a chromium content of 15%, this steel ensures a blade that resists corrosion and retains its sharpness over the long term. This core is a real guarantee of performance for all your cuts, whether for vegetables, boneless meat or herbs.
The cutting edge is worked in a V-shape to ensure effective penetration of food, delivering clean, precise cuts. Hand-sharpening on a leather strip ensures exceptional sharpness that lasts over time.
Wusaki Fujiko 10Cr
Set of 2 Wusaki Fujiko 10CR damascus Chef + Paring knives
In stock
124,90€
€177.90
Olive wood handles for comfort and aesthetics
Wusaki Fujiko 10CR knives feature handles made from olive wood, a prestigious species that offers both great strength and unique aesthetics. Olive wood, appreciated for its density and good resistance to humidity, ensures a comfortable grip and optimal control when cutting. Each handle is unique due to the wood's natural grain, giving each knife a distinctive character.
Olive wood is also antibacterial, making it particularly suitable for use in the kitchen. The handle has been carefully polished for a soft, pleasant feel. What's more, its slightly domed shape hugs the palm of the hand perfectly, ensuring perfect ergonomics for both right- and left-handed cooks.
Versatile knives for fast, precise cutting
The Wusaki Fujiko 10CR range offers a series of knives adapted to different cutting tasks. The nakiri knife, for example, is specially designed for fast cutting of vegetables and herbs. Its high blade enables fluid slicing, making it easy to prepare large quantities, such as chopping bulky vegetables like cabbage or salad.
Whether you're a home cook or a professional, the knives in this range will support you effectively in all your cutting tasks, thanks to their high-quality cutting edge, ergonomic design and meticulous attention to detail. In addition to their performance, they are also distinguished by their elegant aesthetics and refined finish.
The knives in the Wusaki Fujiko 10CR range are delivered in an elegant box, decorated with a Sumo motif, which protects them from shocks and enables them to be stored securely. This box also makes an excellent gift idea for lovers of quality knives.
Caring for your knife
To preserve the quality and durability of your Wusaki Fujiko 10CR knife, it is important to wash it by hand in lukewarm water with mild soap. Avoid wetting the olive wood handle, as water and wood do not mix well. After each wash, carefully wipe the blade and store the knife in a dry place. To avoid damaging the wood and altering the quality of the blade, avoid the dishwasher and prolonged soaking in the sink.
From time to time, you can apply a cloth soaked in olive oil to the handle to protect it and restore its shine.
