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An ultra-handy all-purpose knife in Japanese colors
15cm San Maï blade - 1% carbon-enriched VG10 Japanese steel core
60 HRC on the Rockwell scale for a long-lasting, high-performance cutting edge
Honoki wood handle with red pakka wood bolster
Oval shape for ambidextrous use - Pleasant grip
Elegant satin-finish blade with engraved kanji
Made in Japan by Tsunehisa
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The Universal knife can be used for medium-sized vegetables or fruit, but also for small pieces of meat that can be minced (without bones). Its 15cm blade is easy to handle, even for novices in the kitchen.
Japanese knives are renowned the world over for their efficiency. The VG10 Honoki knife range is manufactured by a small team of skilled experts, working under the Tsunehisa name.
The blade of this Japanese knife features a Japanese San Mai structure. The blade is thus composed of 3 layers: a rigid core and a layer of softer steel folded in two around it.
Here, the blade is made from a core of VG10 steel, a high-end alloy of Japanese origin. With a high carbon content (around 1%), its hardness rises to 60 HRC on the Rockwell scale, giving it a pronounced edge that holds up over the long term despite use.
This core is surrounded by a layer of softer steel that adds a touch of flexibility to the blade. This steel protects the excellent VG10, making it less fragile and brittle in use. The alternation of steels can also be seen on the bottom of the blade, near the wire.
The blade has an attractive satin finish.
The handle is made of honoki wood, a light wood with very light shades. It has been polished to make it more pleasant to use. Its oval shape makes it suitable for ambidextrous use.
The bolster is made from pakka wood. This is a tough, durable composite material. It is composed of resin and compressed wood, guaranteeing excellent resistance to humidity, temperature variations and impact. Red in color, it provides an attractive contrast between the light-colored handle and the blade.
Wood paste fills the small gap where the blade fits into the handle, making it watertight and hygienic.
For proper care, we recommend gentle hand-washing. You can then wipe the knife with a soft cloth and store it in a dry place. When washing, try to keep the handle as dry as possible, as wood does not like to get wet.
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