Wusaki Fujiko 10CR Damascus 9cm paring knife

The Wusaki Fujiko 10Crparing knife is a must-have in your kitchen, or will soon become one! With its small blade, it's a pleasure to use, not least because it's so easy to handle. With it, you can peel or cut your small fruits and vegetables with precision. In fact, it's one of the most widely used knives in the kitchen.

A damascened blade that's both beautiful and efficient

This kitchen knife features a damascened blade. What does this mean? In fact, a damascened blade has been constructed with a rather rigid core which is then surrounded by a greater or lesser number of layers of another, softer steel. The advantage of this process is that the blade is more balanced. In fact, a hard core produces a more pronounced cutting edge, which holds up better over time, while the outer layers help to adjust this hardness so that the knife is not too brittle in use (because the stiffer a wire, the more sensitive it is to shocks). In fact, we combine the best of two alloys.

The Fujikoparing knife features a 10Cr15CoMoV stainless steel blade core. The latter has a very interesting composition, with a carbon content of around 1.05% (compared with the average for Western knives, which is around 0.5%). Such a high carbon content enables the alloy to reach 60 HRC on the Rocwell scale: synonymous with a long-lasting cutting edge and good efficiency too.

The chromium content is 15%, the element that contributes to corrosion resistance. As a result, the knife is said to be stainless (with standard use and maintenance, of course).

The core is then surrounded by several layers of mild steel, as previously mentioned. This balances the hardness provided by the core, making the knife "softer" in use. Damascus, in addition to its real contribution to quality in structural terms, also gives the knife a unique style. The superimposition of steels creates waves on the surface of the blade, giving it real character! Each knife has its own damascus finish.

Last but not least, the blade has a mirror-polished finish, which adds to its cachet, while also making it more resistant to corrosion (since polishing flattens the surface of the steel and makes it less porous).

Olive beauty for every hand

The handle is a very important element in the composition of the Wusaki Fujiko 10Cr. It is made from olive wood, which has been sanded and treated to give you a soft, pleasant feel in the hand. This fruity-smelling wood has a beautiful grain, which is unique to each knife (wood being a natural material, this is perfectly normal). Other advantages of olive wood include its resistance to humidity and its density, which makes it less susceptible to warping.

Its slightly domed shape allows you to place it comfortably in your hand, whether you're right- or left-handed.

A stainless steel bolster links the blade to the handle. A superb mosaic rivet has also been added to the center of the olive tree, to give it an extra touch of character. Finally, the base of the knife is also made of stainless steel, to bring balance to the piece when you hold it in your hand. It is engraved with the Japanese character"Tiger", giving the knife a perfect finish.

The two ends of the handle are distinguished by red edging, adding a final touch of elegance to the knife.

How to make, care for and store your wusaki knife

The knife is made in Western China, in the province most renowned for knife and cutting tool production: Guangdong. Manufacturers in this area have enjoyed a fine reputation in this field for decades.

Each fujiko wusaki knife is supplied in a top-of-the-range, shock-proof box. The box is decorated, elegant and magnetized: you can easily give it as a gift to a knife enthusiast, or store it inside when not in use.

For care, we recommend hand-washing in lukewarm water with a mild soap. You can then wipe the knife dry and store it in a dry place. When washing, try to keep the handle as dry as possible, as wood doesn't like to get wet. From time to time, you can also wipe the handle with a soft cloth soaked in olive oil, to add shine and protection. Of course, don't put the knife in the dishwasher, or leave it to soak in the sink.

For the best possible care of your kitchen knife, discover our complete range of sharpening stones!