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This chef' s knife makes versatile cuts!
20cm blade with San Maï structure: 3 alternating layers of steel
10Cr (1% carbon) stainless steel core - 60 HRC: long-lasting cutting edge
Pakkawood handle with mosaic rivet + 2 elegant red edgings
Beveled base engraved with Tiger kanji: very well-balanced knife
Easy ambidextrous use with slightly domed handle
Supplied in a superb box decorated with a traditional koi carp
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The Wusaki Fujiko Black 10Cr chef knife is a highly versatile knife. With it, you can slice, chop and chisel with great efficiency. Its blade features a gentle rocker that makes cutting fast and intuitive.
Note, however, that despite its versatility, the knife should not be used with certain types of food, which are too hard: cheese wheels, bones or frozen products.
This knife has a blade worked with a structure called "San Maï". This means "3 layers" in Japanese, and tells us a lot about how the blade is constructed: it has a rigid steel core surrounded by a layer of softer steel, sandwiching the core (hence the 3 layers). This method offers a real advantage in terms of blade structure: the rigid core provides a sharp, durable cutting edge, while the top layer gives the blade a little more flexibility. This does not mean, however, that the blade becomes flexible, but rather that it is less brittle (the stiffer the wire, the more sensitive it is to impact). The different steels are therefore complementary.
The San Maï core blade of this Wusaki chef's knife is made of10Cr15CoMoV stainless steel. It has a high carbon content of around 1.05%, well above the average for Western knives, which is around 0.5%. Such a high carbon content gives the blade a hardness of 60 HRC on the Rockwell scale, which is synonymous with an efficient, long-lasting cutting edge despite a large number of cuts.
The alloy also features an interesting chromium content of almost 15%. Chromium is the element that contributes to a steel's resistance to corrosion, so your wusaki fujiko chef's knife is stainless (under standard conditions of use and maintenance).
A layer of softer stainless steel covers the excellent 10Cr steel core. San Maï is created because there are 3 layers. You can see where the steels meet near the cutting wire: a sort of random wave runs along its surface.
Finally, the blade has an elegant sandblasted finish that gives it even more character.
Your Wusaki Fujiko Black kitchen knife features a handle made from black pakka wood. This is a composite material of laminated wood heated with resin, the whole being compressed. The result is a unique, impeccable material: resistant to humidity and temperature variations. Pakka is widely used in the kitchen, thanks to its many advantages. It guarantees pleasant, long-lasting use and requires no special maintenance.
With its curved shape, the handle fits comfortably in the palm of your hand, and is suitable for both right- and left-handed users. It offers a pleasant grip and great control of the knife.
A stainless steel bolster links the blade to the handle. An attractive mosaic rivet has been added to the center of the Pakkawood, giving it even more cachet. The base of the knife is also made of stainless steel and contributes to the knife's overall balance during use. It features the engraved Japanese "Tiger" character, ensuring a knife with an ideal finish.
Each end of the handle is embellished with a fine red border that contrasts elegantly with the black color of the pakka wood.
Each wusaki fujiko black knife comes in its own protective box. This is an elegant box decorated with a traditional koi carp. The box not only ensures safe storage of the knife after use and cleaning, but also enables you to give the knife as a gift.
To clean your knife, wash by hand with mild soap and lukewarm water. Afterwards, wipe the knife dry before storing it in a dry place, free from all traces of moisture. Of course, soaking your knife in the sink or putting it through the dishwasher are not recommended.
The chef's knife is made in Guandgong, Western China's most renowned province for the production of cutting tools and knives. For decades, manufacturers in this area have enjoyed a fine reputation.
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