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Japanese precision for your vegetables!
16.5cm blade with stainless steel multi-layer damask structure
Japanese Ginsan steel at the heart of the blade: approx. 0.95% carbon
Hardness 59/60 HRC Rockwell: good edge retention
Unique hammering: reduced food adhesion + superb visual appeal
Characteristicmirror finish - Flat seam
Ebony handle + black buffalo horn bolster
Ambidextrous octagonal shape: pleasant in the hand
Handcrafted in Japan by Tsunhisa Cutlery
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A handcrafted Japanese knife designed to enhance the cutting of vegetables every day! The Wusaki Kuronawa G3 damascus nakiri knife is made in Japan by Tsunehisa. Its traditional design, combined with high-performance materials, makes it a great ally when it comes to precision cutting of vegetables, fresh herbs and fruit (without the core, of course). Thanks to its 16.5cm rectangular blade, it favors a clean, even vertical motion.
The 16.5cm blade features a damascened stainless steel structure, created by superimposing several layers of steel. This process improves cohesion while creating a distinctive wavy pattern on the blade's surface. The core is made of Japanese Ginsan (G3) steel, a stainless alloy containing around 0.95% carbon. This composition ensures a precise cutting edge.
The Ginsan core is wrapped in softer stainless steel, contributing to the overall balance of the blade. In fact, the outer layers balance the hardness of the core to prevent it from becoming too brittle. Heat treatment raises the hardness to 59/60 HRC Rockwell, ensuring good edge retention while retaining stone-accessible sharpness.
Innovative hammering forms fine cavities on the upper part of the blade, limiting the adherence of food when cutting. The mirror finish enhances the damask pattern and improves glide, while theflat cutting edge guarantees a clean, even cut for vegetables.
The handle is made from ebony, a dense wood renowned for its natural resistance to humidity. Its deep hue contrasts perfectly with the metallic lustre of the blade.
Octagonal in shape, it is suitable for both right- and left-handed users. This geometry promotes a stable grip and good control. The overall balance limits fatigue during prolonged use.
The black buffalo horn bolster reinforces the junction between blade and handle.
Hand-wash your Japanese knife with a soft sponge, using a neutral soap. Dry immediately after cleaning to avoid any traces of moisture on the surface. Do not use the dishwasher or soak it in the sink. For sharpening, use a stone suitable for Ginsan steel, maintaining an even angle. You can store it in its box, in a knife block or on a magnetic bar.
Tsunehisa cutlery collaborates with various Japanese workshops to offer meticulously crafted knives. It selects renowned steels such as Ginsan and favors traditional assemblies with noble wooden handles. Impeccable finishing and meticulous assembly testify to a genuine respect for traditional Japanese techniques.
See our full selection of sharpening stones to equip yourself properly!
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