Opt for the ergonomics and timeless style of a Wusaki knife
The Wusaki Fujiko Black 10Crsantoku knife is a practical, multifunctional model. It is somewhat akin to a Western chef knife, as it is capable of efficient chopping, chiseling or mincing. Its blade is slightly rounder than a chef's, making it very effective for chopping, as a natural rocking motion is created when cutting. The small cavities visible along the cutting edge are called "alveoli". These make the blade less adhesive to the food being cut.
Despite its versatility, the knife should not be used on certain types of food that are too hard, such as your frozen foods, wheels of cheese or other squash.
The wusaki fujiko black knife: a high-performance, long-lasting blade
This kitchen knife features a precision-worked blade with a "San Maï" structure. These words mean "3 layers" in Japanese, and give a good indication of how it looks! It features a rigid alloy core, which is then surrounded by a layer of softer steel (sandwiching it, which is why it's called 3-layered). This method has a genuine structural advantage: the rigid core provides a long-lasting, sharp cutting edge, while the softness of the outer layer adds a little flexibility to the blade. Note that we're not referring to flexibility in the pure sense, but rather to a suppleness of use that would make the knife less brittle (because the stiffer a wire, the more sensitive it is to shocks encountered when cutting). Alloys are therefore complementary.
For the heart of its San Maï structure, Wusaki chose 10Cr15CoMoV stainless steel. With a carbon content of almost 1.05%, it is well above the average found in Western knives (which have a content of around 0.5%). This carbon concentration enables the alloy to reach 60 HRC on the Rockwell scale: the blade is therefore efficient even when cutting.
Another advantage of 10Cr alloy is its chromium content. This amounts to 15%, chromium being the element that contributes to corrosion resistance. In fact, the wusaki fujiko knife is considered stainless (for standard use and maintenance).
On top of this quality core, there is an additional layer of stainless steel, which is softer than 10Cr. The San Maï is then created, with all 3 layers present. By the way, the place where the steels meet is visible near the cutting wire: you can see a random wave running across its surface.
The blade benefits from an elegant sandblasted finish, giving it even more character.
An ergonomic, well-balanced handle
The handle of your wusaki kitchen knife is made of black pakka wood . This composite material is a blend of laminated wood heated with resin. The whole is compressed. The result is impeccable: resistance to humidity and temperature variations. It's a material that's often found in the kitchen, for its many advantages. It is durable and pleasant to use, and requires no special maintenance.
With its curved shape, the handle fits perfectly in the palm, whether you're right- or left-handed. The feel is pleasant and the control impeccable.
A stainless steel bolster links the blade to the handle. A superb mosaic rivet has also been added to the center of the pakka, 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.
Both ends of the handle are embellished with a fine red border, whose color contrasts well with the black of the pakka.
Find out more about your wusaki knife
Each wusaki fujiko black knife comes in a protective box . The elegant box is decorated with a pretty traditional carp. The box makes it easy to give as a gift, or treat yourself and store it safely once it's been washed.
To care for it, wash it by hand in lukewarm water, using a mild soap. You can then wipe the knife dry and store it in a dry place. 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.
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