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A versatile Japanese knife for all your cutting needs!
24 cm damask blade: alternating layers of steel
Core made of Japanese AUS-10 stainless steel (≃1.05% carbon)
Rockwell hardness: 60 HRC– Long-lasting edge and precise cutting
Outer layers of stainless steel: core protection
Hammeredfinish –Unique damascene patterns
Octagonal ebony handle and bolster
Corian spacer: contrasting red color
Handcrafted by Tsunehisa in Japan
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The Nawame AUS10 handcrafted Wusaki Damascus gyuto knife is a versatile model designed to assist with most of your culinary preparations. With its 24-cm blade, it allows you to slice vegetables, chop herbs, cut meat, or prepare fish with ease. Inspired by the Western chef’s knife while retaining Japanese cutting qualities, the gyuto is often considered the most versatile knife in the kitchen.
Made in Japan by Tsunehisa, this knife reflects renowned artisanal craftsmanship. Each model benefits from meticulous attention to assembly, finish, and overall balance. The Nawame line features carefully selected materials to offer knives that are as pleasant to use as they are to look at. With its hammered damask blade and ebony handle, this model captivates with both its performance and its aesthetics.
This Japanese chef’s knife features a damask structure composed of several layers of steel stacked on top of one another. This construction consists of a stiffer central core surrounded by softer outer layers. This process results in a well-balanced blade that combines cutting quality, comfort, and durability.
At the heart of the blade is AUS-10 stainless steel. This Japanese alloy is renowned for its excellent balance of edge retention, corrosion resistance, and ease of maintenance. Its composition includes approximately 1.05% carbon, an essential element in the manufacture of high-performance cutlery steels. Thanks to this carbon content, the core achieves a hardness of approximately 60 HRC on the Rockwell scale, providing a durable cutting edge that maintains its performance over time.
The blade features a flat grind that promotes smooth cutting while maintaining good overall strength. It also makes sharpening easier when it’s time to maintain your knife.
The outer layers of stainless steel play an essential role in the blade’s overall balance. They effectively protect the AUS-10 core while adding flexibility to the entire blade. Each blade features unique damascene patterns that naturally appear on the surface of the steel during the manufacturing process. These patterns make each knife one-of-a-kind and reflect the craftsmanship involved in the forging process.
The handle of this Wusaki Nawame Ebony AUS10 gyuto knife is crafted from ebony wood. This exotic wood is particularly prized for its high density and excellent long-term stability. Its deep, dark color lends the knife a touch of elegance while highlighting the shimmer of the damask blade. Its pleasant feel also contributes to its comfort during everyday use.
The bolster is also made of ebony to maintain a beautiful visual harmony. A red Corian spacer creates an original contrast between the two elements, adding character to this Japanese knife.
Its octagonal shape ensures a natural, comfortable grip suitable for both right- and left-handed users. Finally, wood putty is applied at the junction between the blade and the handle to prevent water or food residue from seeping in.
Wash your knife only by hand using a soft sponge and a mild detergent. Once cleaned, dry it immediately with a clean dish towel to remove all traces of moisture before storing it.
This knife is not dishwasher-safe and should not be left soaking in the sink. To maintain a sharp edge over the long term, sharpen it regularly using a water stone suitable for Japanese knives.
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