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The must-have santoku knife in the kitchen!
16.5cm Damascus blade: several alternating layers of stainless steel
AUS-10 stainless steel core : approx. 1.05% carbon
Stainless steel outer layers for added protection
60HRC Rockwell hardness: excellent edge retention
Unique damask pattern and hammered cutting surface - Original
Handle made of burnt oak - Robust
Octagonal shape for ergonomic grip
Handcrafted by Tsunehisa Cutlery, Japan
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Discover the Wusaki Nawame AUS10 damascus 16.5 cm handmade Japanese santoku knife, the fruit of a marriage between classic Japanese techniques and modern, top-of-the-range steel. Forged in the Japanese tradition, this santoku knife combines finesse, sturdiness and elegance to satisfy a wide range of everyday uses!
This Japanese santoku knife is the result of meticulous craftsmanship by Tsunehisa Cutlery, a Japanese company renowned for the quality of its products. The workshop brings together a small team of experienced craftsmen, entirely dedicated to the design of top-of-the-range Japanese kitchen knives.
The blade of your Japanese kitchen knife features a damascened structure: a rigid steel core is covered by several layers of softer steel. This multi-layer forging process not only adds strength and resilience to the blade, but also creates a wave pattern unique to each Wusaki knife.
The core of this blade is made ofAUS10 stainless steel, a high-quality Japanese alloy containing around 1.05% carbon. This gives your blade a hardness of 60HRC on the Rockwell scale, offering excellent cutting performance and long-lasting durability. It's a steel often favored in modern Japanese cutlery for its balance between hardness and ease of maintenance.
To complete the structure of your damascus knife, various softer layers ofstainless steel are added to balance hardness and strengthen your blade. They create a damascus pattern that reveals true forging expertise and testifies to meticulous craftsmanship!
Your blade also benefits from a hammered finish, a technique that creates fine, original patterns on the surface. This finish reduces the adherence of food to the blade during cutting, improving the fluidity of the gesture and the precision of the cutting edge.
The entire blade is ground to a symmetrical bevel for a flat edge, guaranteeing a clean, precise cutting edge from the very first cut!
The handle of this handcrafted Japanese knife is crafted from oak wood. This dense, robust wood is traditionally used in joinery for its remarkable stability over time. It offers excellent resistance to moisture, shock and deformation, making it ideal for everyday use in the kitchen.
Its end has been carefully burned, using an ancestral Japanese method, to reinforce its natural resistance while adding a singular aesthetic touch. This treatment provides an elegant visual contrast, much appreciated by amateur and professional cooks alike.
The handle is octagonal in shape, perfectly suited to both right- and left-handed use. Its lightness and balanced shape ensure a comfortable grip, even during prolonged use.
Finally, the gaps between the blade and the handle are filled with wood putty, ensuring a watertight joint that prevents any infiltration of moisture or food residues.
16.5 cm blade: perfect versatility in the kitchen
AUS10 stainless steel: a compromise between durability and performance
60HRC
: assured cutting stability
Damascus: aesthetics and strength
Hammered finish : reduces food adherence
Oak wood handle : durable and comfortable
Japanese craftsmanship: quality and authenticity
To care for your damask knife, it is essential to wash it only by hand with a sponge and mild detergent. Once washed, dry immediately and store in a dry place. Do not put in the dishwasher or leave to soak in the sink.
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