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The perfect all-rounder for all your recipes
18cm - Damascus blade: incredible rendering with the different steels intertwined
10Cr (1% carbon) stainless steel core - 60 HRC for long-lasting sharpness
Olive wood handle with two refined red edgings and a silver mosaic rivet
Stainless steel base engraved with the Tiger kanji: it has a positive impact on the knife's balance
Suitable for right- and left-handed users: pleasant grip
Comes in a beautifully decorated box, perfect for gift-giving!
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The Wusaki Fujiko 10Crsantoku knife is both beautiful and efficient. Its shape (typically found in Japan) allows you to vary the cuts you make. In fact, it can be used to cut fruit or vegetables of various sizes, but also to mince meat or chop herbs. Of course, you'll need to take into account the hardness of the food being cut: the blade is not designed for slicing frozen foods, wheels of cheese or squash.
As well as being a real asset for organizing your daily slicing, the wusaki santoku knife makes no compromises on the quality of the materials it's made of!
First, let's talk about its damascened blade. What does this mean? The blade is based on a rather rigid core which is then enveloped by a greater or lesser number of layers of another steel, softer than the previous one. The advantage? Your blade is much more balanced! In fact, a hard core provides a sharper edge that holds up better over the long term, while the outer layers help to adjust this hardness so that the knife is not too brittle when you use it (because the stiffer a wire is, the more sensitive it is to shocks encountered when cutting). Alloys are therefore complementary.
Your santoku knife here features a 10Cr15CoMoV stainless steel blade . With a carbon content of around 1.05%, it's well above the average for Western knives (around 0.5%). This carbon concentration enables the alloy to reach 60 HRC: the blade is therefore efficient, despite the many cuts you make.
In addition to its high carbon content, 10Cr alloy also has a high chromium content. This amounts to 15%, chromium being the element that contributes to corrosion resistance. As a result, the knife is said to be stainless (for standard use and maintenance).
To complete the damascus finish, the core is then surrounded by several layers of mild steel. This balances the rigidity acquired by the core, making the knife "softer" when you cut with it. Damascus, in addition to its real contribution to quality in structural terms, gives the knife an unmistakable look. The superimposition of the steels creates waves on the surface of the blade, giving it real character! The patterns created are unique to each knife.
For an impeccable finish, the blade has been mirror-polished, adding to its cachet, while also making it more resistant to corrosion (since polishing flattens the surface of the steel and makes it less porous to moisture).
The handle of the Fujiko wusaki knife is also emblematic. Made from olive wood, it offers a pleasantly soft touch. This fruity-smelling wood is beautifully grained, and the veins are unique to each knife (this is to be expected, as wood is a living material). Other advantages of olive wood include its density, which makes it less susceptible to warping, and its resistance to humidity.
Both right- and left-handed cooks can use it, as its curved shape makes it ergonomic.
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 marked by a red border to complete the knife's elegance.
Each fujiko wusaki knife comes in a protective box . The elegant box allows you to give it as a gift or store it inside when not in use.
For maintenance, wash by hand in lukewarm water, using 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.
The knife is made in Western China, in the province most renowned for the production of knives and cutting tools: Guangdong. Manufacturers in this area have enjoyed a fine reputation in this field for decades.
Find out more about the full range of Wusaki knives we have to offer!
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