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The knife you need to cut all kinds of foods
Beautiful 20cm damascus blade: an unprecedented result with the different steels mixed together
60HRC hardness: efficient, long-lasting cutting edge - 10Cr stainless steel core (1% carbon)
Olive wood handle with 2 elegant red edgings and a beautiful mosaic rivet
Engraved stainless steel base to adjust the knife's overallbalance
Pleasant grip for both right- and left-handed users
Comes in a beautifully decorated box, ideal as a gift
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The Wusaki Fujiko 10Cr Chef Knife is a highly practical knife for a wide range of cutting applications! In fact, it's the most versatile knife, and the most widely used in the kitchen. It's ideal for mincing meat (without bones), slicing fruit and vegetables, and chopping herbs such as coriander and chives. It's up to you!
Please note, however, that it should not be used on items that are too hard, such as bones (mentioned above), frozen products, thick wheels of cheese...
Your wusaki fujiko knife is fitted with an olive wood handle, which has been sanded and treated to give you a soft, pleasant feel. With its characteristic fruity scent, this wood has beautiful veins that are unique to each knife, as wood is a natural material. Olive wood also has other assets, such as good resistance to humidity and a density that makes it less susceptible to warping.
With its slightly domed shape, it fits intuitively into your palm, whether you're right- or left-handed.
The mosaic rivet in the center of the olive tree adds a touch of originality.
The base of the knife is made of stainless steel, to bring balance to the piece when you hold it in your hand. It is engraved with the Japanese character"Tigre", giving the knife a perfect finish.
Both ends of the handle are marked by a red border.
A stainless steel bolster links the blade to the handle.
Your wusaki knife has a damascened blade. This means that it has been constructed from a rather rigid core, then enveloped in a greater or lesser number of layers of another, softer steel. The advantage of this process is that the blade is more balanced. The rigid core provides a sharp edge that holds up better over time, while the outer layers of mild steel 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). It's the best of both worlds!
Your fujiko chef's knife features a 10Cr15CoMoV stainless steel blade core. This interesting alloy has been enriched with carbon to 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 Rockwell scale: synonymous with a long-lasting cutting edge and good efficiency too.
The chromium content is 15%, the element that contributes to corrosion resistance. In fact, 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: this is where the damascus effect is created. This balances the hardness imparted by the core, making the knife "softer" when you cut with it. Damascus, in addition to its real qualitative contribution in structural terms, also gives the knife a unique style. The superimposition of the 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 making it more resistant to corrosion (since polishing flattens the surface of the steel and makes it less porous).
Each fujiko wusaki knife is supplied in a finely crafted box that protects it from knocks. The box is decorated with a crouching Sumo: you can easily give it as a gift to a knife lover, or store it inside when not in use.
Washing by hand is recommended: use warm water and mild soap. You can then wipe the knife dry and store it in a dry, moisture-free 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.
To complete your cutting equipment, come and discover the rest of the Wusaki Fujiko 10Cr range!
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