By buying this product you can collect up to
26989
points.
Your cart will total 26989
points that can be converted into a voucher of
€13.49.
For buying this product you should have
539800
points.
Your current number of points is
0 points
.
Japanese efficiency for your cutting needs!
21cm blade, multi-layer stainless steel damask structure
Japanese Ginsan steel core: approx. 0.95% carbon
Hardness 59/60 HRC Rockwell: balance between cutting and maintenance
Hammering on top: unique aesthetics
Mirror finish - Flat cutting edge seam
Ebony handle + black buffalo horn bolster
Traditional octagonal shape for ambidextrous use
Handcrafted in Japan - Tsunehisa cutlery
You might also like
Designed for efficiency and everyday recipes, the Wusaki Kuronawa G3 damascus Japanese chef's knife accompanies your movements with precision and fluidity. Made in Japan by Tsunehisa, it blends traditional aesthetics with the need for modern performance. Its versatile 21cm blade is ideal for everyday cutting: vegetables, herbs, fruit or boneless meat. This handcrafted chef's knife is a reliable ally for cooking with regularity and pleasure!
The 21cm blade features a damascened structure, obtained by superimposing several layers of steel. This process enhances overall strength while creating a unique wavy pattern visible on the blade's surface. The core is made of Japanese Ginsan steel (G3), a stainless alloy enriched with approximately 0.95% carbon. This composition ensures an effective cutting edge with good hold.
This Ginsan is then surrounded by softer stainless steels that balance the whole and contribute to the blade's strength. Heat treatment achieves a hardness of 59/60 HRC, guaranteeing good edge retention and comfortable sharpening when required.
The top hammering creates slight cavities that limit the adherence of food when cutting. The mirror finish enhances the damascus and promotes glide, while theflat grinding ensures clean, even penetration.
Theebony handle is renowned for its strength and stability against humidity. This dense wood has a dark hue that reinforces the elegance of the whole and provides a refined contrast with the damask blade. The whole becomes timeless.
Its octagonal shape is suitable for both right- and left-handed users. This geometry enhances control and provides a pleasant grip, even when cutting repeatedly.
The carefully fitted black buffalo horn bolster consolidates the junction between blade and handle. It contributes to the solidity of the whole.
Wash your Wusaki Japanese knife by hand with a soft sponge and the same soap. Dry immediately after cleaning to avoid any traces of moisture. Dishwashing and prolonged soaking are not permitted. Use a wooden or soft synthetic board to protect the wire. For sharpening, use a stone suitable for Ginsan steel, maintaining a regular angle.
Tsunehisa develops knives in collaboration with various Japanese workshops. It uses high-performance steels such as Ginsan and pays particular attention to finishing and the assembly of traditional handles. This approach enables us to offer consistent knives, designed for regular, long-lasting use.
Discover our entire selection of Japanese knives and find the model to suit your cutting style!
You might also like
