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A handcrafted Japanese knife that will surprise you with its versatility
16.5cm blade with damascus structure (composed of several layers of steel)
Japanese Ginsan steel core: approx. 0.95% carbon
Hardness 59/60 HRC Rockwell: precise, long-lasting cut
Hammering on the top of the blade: reduces food adherence
Mirror finish with character - Efficient flat cutting edge
Ebony handle with black buffalo horn bolster
Octagonal cut for ambidextrous use
Handcrafted in Japan by Tsunehisa Cutlery
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The Wusaki Kuronawa G3 damascus santoku knife is a handcrafted Japanese knife designed to accompany all everyday cutting tasks with fluidity and precision. It is ideal for everyday tasks such as cutting vegetables, herbs and berries. Its 16.5 cm blade offers excellent control while adding versatility to medium-sized foods.
It is manufactured by the Japanese company Tsunehisa.
The blade has an excellent damascened structure, obtained by superimposing several layers of steel one on top of the other. Its core is made ofJapanese Ginsan steel (G3), a stainless alloy renowned for its carbon content of around 0.95%, offering an excellent compromise between long-lasting sharpness and ease of maintenance. This core is surrounded by softer stainless steel to balance it out.
The heat treatment applied achieves a hardness of 59/60 HRC on the Rockwell scale, ensuring good edge retention and comfortable sharpening when required.
The hammering on the upper part of the blade creates fine cavities that limit the adherence of food when cutting, making the cut smoother. The whole is enhanced by a mirror finish, which highlights the damask pattern and promotes glide, while theflat cut guarantees a clean, even cut.
The handle is made from ebony, a dense, naturally moisture-resistant wood. Its deep shades give the knife an elegant, sober aesthetic.
Its octagonal shape, typical of Japanese handles, offers a stable, intuitive grip, suitable for both right- and left-handed users. This geometry enhances blade control and reduces fatigue during prolonged use.
The black buffalo horn bolster reinforces the junction between handle and blade. Hand-trimmed, it contributes to the knife's overall balance and underlines the care taken by Tsunehisa cutlery in its finishing touches.
Always wash your knife by hand with a soft sponge and mild soap. Wipe dry immediately after use to avoid any traces of moisture. Don't put it in the dishwasher, or soak it in the sink.
Store it in a case, block or on a magnetic bar, away from water. To maintain its sharpness, use a whetstone suitable for Ginsan steel, maintaining an even angle.
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