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A small Japanese knife that combines finesse and character!
13.5cm blade with damascened structure: superimposed layers of stainless steel
Japanese Ginsan stainless steel core (~0.95% carbon)
Hardness: 59/60 HRC - Precise, durable cutting
Hammering on top of blade: anti-adherence
Mirror finish - Flat seam
Ebony handle: robust and elegant
Octagonal shape - Black buffalo horn bolster
Handcrafted in Japan by Tsunehisa Cutlery
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The Wusaki Nawame G3 damascus all-purpose Japanese knife is a compact, high-performance piece of craftsmanship! It's designed for everyday precision tasks: slicing onions, chopping herbs or slicing berries becomes a fluid, natural gesture. With its 13.5cm blade, it slips easily between foodstuffs and adapts perfectly to small work surfaces.
Crafted in Japan by Tsunehisa, this kitchen knife combines traditional Japanese techniques, modern aesthetics and noble materials. It perfectly embodies the Wusaki spirit: to offer cutting utensils that are efficient, durable and elegant.
The blade of Wusaki's handcrafted Japanese knife has a damascened structure. Its core is made of Japanese Ginsan steel(also known as G3), a stainless alloy with around 0.95% carbon, offering excellent cutting performance and good resistance to humidity. This modern steel is prized in Japanese cutlery for its compromise between cutting performance and ease of maintenance.
This blade achieves a hardness of 59/60 HRC on the Rockwell scale, enabling it to retain a long-lasting sharp edge without sacrificing its ability to be sharpened with precision. The core is then enveloped in several layers of softer stainless steel, which protect it and add flexibility in use, making it more resistant to micro-shocks when cutting. These layers create an elegant damask pattern, unique to each piece.
The upper part of the blade is hammered, a process that creates fine cavities. These reduce food adherence, enabling a smoother cutting action, particularly on watery vegetables or thin slices of meat.
All of this is enhanced by a mirror finish, which accentuates the beauty of the damascus while providing a very pleasant gliding sensation in the hand. The blade'sflat cutting edge ensures a clean, straight cut right from the outset.
The handle of this all-purpose Japanese knife is made of ebony, a dense exotic wood resistant to humidity, heat and temperature variations. Highly appreciated for its deep color and durability, ebony gives the knife a noble, traditional character.
Its octagonal shape, typical of Japanese cutlery, ensures a stable grip suitable for all cooks, whatever your cutting style. This ergonomic profile reduces fatigue, even during prolonged use.
The black buffalo horn bolster adds a sober, elegant aesthetic touch while reinforcing the junction between handle and blade. The fit is made by hand with wood paste, a testament to the high standards Tsunehisa cutlery sets for every manufacturing detail.
Wash your knife by hand only, without soaking it in the sink. Use a non-abrasive sponge and mild soap, then wipe dry immediately after use. Do not use a dishwasher, aggressive cleaning products or standing water.
Store your knife in its box, a case, a magnetic bar or a suitable block, away from moisture. To maintain its sharpness, use a whetstone suitable for Ginsan steel, maintaining a constant angle when sharpening.
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