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The Wusaki Fujiko Black 10CR range is ideal for those looking for a high-performance, durable and elegant kitchen knife. Each knife in this range is designed to meet the requirements of demanding cooks, whether professional or amateur. Thanks to their meticulous design and high-quality materials, these knives deliver a clean, precise cut, while adding a touch of refinement to your kitchen.
Wusaki Fujiko Black 10CR knives are ideal for cutting fruit, vegetables, boneless meats and herbs. Their 10Cr15CoMoV stainless steel blade and ergonomic pakka wood handle make these knives indispensable tools for all your daily culinary preparations.
10Cr15CoMoV steel blade for long-lasting sharpness
The knives in the Wusaki Fujiko Black 10CR range are equipped with a 10Cr15CoMoV stainless steel blade. This material is enriched with carbon (1.05%) to guarantee high rigidity and exceptional edge durability. The 15% chromium content also enhances corrosion resistance, making these knives stainless and suitable for everyday use in the kitchen.
The blade is designed using a San Mai process, a traditional Japanese technique that superimposes a rigid steel core with layers of softer steel. This structure creates a balanced blade that cuts cleanly and precisely, while offering the flexibility needed to prevent the knife from breaking under light impact.
The result is a knife with a sharp edge that retains its effectiveness over the long term, perfect for fast, fine cuts in fruit, vegetables, herbs and more. The blade finish is elegant, with visible patterns on the surface created by the superimposition of different layers of steel, adding a distinctive visual to each knife.
San Mai process for a balanced structure
The San Mai process, used to manufacture the knives in the Wusaki Fujiko Black 10CR range, is based on the superimposition of several layers of steel. The rigid core of 10Cr15CoMoV steel is enveloped by softer steel, creating a perfect balance between rigidity and flexibility.
This process has a number of advantages: firstly, it delivers a more precise cut thanks to the rigidity of the core, while offering greater impact resistance thanks to the softer outer layers. This ensures a longer-lasting cutting edge and prevents the knife from becoming brittle.
What's more, the damascus pattern visible on the surface of the blade gives each knife a unique design, making it as beautiful as it is effective.
Wusaki Fujiko Black 10Cr
Knife set of 2 Wusaki Fujiko Black 10CR Chef + Paring knives
In stock
79,90€
€114.90
Ergonomic Pakka wood handle for a perfect grip
The handle of the Wusaki Fujiko Black 10CR knives is made of pakka wood, a composite material highly appreciated for its strength and resistance to humidity. Pakka wood is a hot-pressed blend of laminated wood and resin, making it particularly durable and suitable for intensive use in the kitchen.
The shape of the handle has been specially designed to ensure a comfortable, ergonomic grip. It hugs the palm of the hand perfectly, offering a pleasant feel and excellent control when using the knife. Whether you're right- or left-handed, this knife will give you optimum grip.
An attractive mosaic rivet in the center of the handle, accompanied by two red edgings on the ends, adds an extra touch of elegance to each knife. The stainless steel base contributes to the knife's balance, making it easy to handle and ensuring precise, stable cutting.
Essential kitchen knives for everyday cutting
Wusaki Fujiko Black 10CR knives are versatile tools that will find a place in every kitchen. The paring knife, with its small blade, is perfect for peeling and slicing fruits and vegetables, while the chef's knife, with its longer blade, is ideal for larger and more varied cuts.
Each knife comes in an elegant box decorated with a koi carp motif, which protects the knife from knocks while offering a neat presentation. Perfect for storage, or as a gift for a culinary enthusiast.
Care and maintenance
To preserve the quality of your Wusaki Fujiko Black 10CR knife, we recommend washing it by hand in lukewarm water with mild soap. After each use, wipe carefully with a soft cloth and store in a dry place. Avoid getting the pakka wood handle wet, as prolonged moisture can affect its durability. Dishwashing and soaking in the sink are not recommended to ensure the longevity of your knife.
