21cm Wusaki Nawame AUS10 damascus japanese chef knife

A chef 's knife forged in Japan

Discover the 21cm Wusaki Nawame AUS10 damascus chef's knife, a blend of traditional Japanese know-how and high-performance stainless steel. Versatile par excellence, this wusaki knife is perfect for all your preparations: slicing vegetables, meat, fresh herbs or fish with precision.

Forged in Japan by Tsunehisa cutlery, it benefits from rigorous craftsmanship. Each piece reflects the attention paid to finish and overall balance. Its damascened, hammered aesthetic immediately catches the eye, while its technical design ensures a clean, long-lasting cut.

Tsunehisa works with a number of Japanese artisan workshops specializing in the forging of kitchen knives. It selects high-performance steels such as AUS-10 and combines them with traditional finishes such as damascus or hammering.

A high-performance 21cm damascus blade

The 21cm blade adopts a damascus structure composed of a rigid core surrounded by several softer layers of stainless steel. This multi-layer construction combines mechanical strength and stability over time, while creating unique wavy patterns on every single blade.

The core is made of AUS-10 stainless steel, a Japanese alloy containing around 1.05% carbon. This high carbon content ensures a precise cutting edge. The blade reaches a hardness of 60HRC, guaranteeing good wire retention and excellent cutting comfort in everyday use.

External layers of stainless steel enhance protection against oxidation and wear. The hammered finish adds a distinctive artisanal touch and helps to limit food sticking. The symmetrical grinding ensures a balanced cutting edge, suitable for both right- and left-handed users.

A burnt oak handle with authentic character

The handle is crafted from oak wood, a dense species appreciated for its stability and sturdiness. Its natural resistance to humidity and temperature variations makes it a reliable material for regular use in the kitchen, standing the test of time.

The end is deliberately burnt using a Japanese-inspired method, reinforcing the surface of the wood while revealing a marked visual contrast. The octagonal shape ensures an ergonomic, stable grip. The octagonal shape ensures a stable, ergonomic grip and good cutting control. The junction between the blade and the handle is carefully filled to prevent water or food residues from seeping in.

Summary of Wusaki Nawame knife features and benefits

• 21cm blade: great versatility in the kitchen
• Stainless steel damascus structure: strength and unique aesthetics
• AUS-10

core

• (1.05% carbon): fine, long-lasting cutting edge
• 60HRC

hardness

• : very good edge retention
• Hammered finish: reduced adherence of food
• Burnt oak handle: strength and stability
• Octagonal shape: comfort for right- and left-handed users
• Traditional Japanese design : a real plus in your kitchen

Advice on use and care

Wash your handcrafted Japanese knife exclusively by hand, using a soft sponge and a mild detergent. Dry immediately after cleaning to preserve the quality of the wood and steel.

Do not use a dishwasher or leave to soak in the sink. For optimum sharpness, sharpen with a water stone suitable for Japanese steels.

Opt for authenticity and explore our complete selection of wusaki knives to enhance your equipment!