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A nakiri knife for clean vegetable cuts
17cm blade with San Maï structure - 3 alternating layers of steel
10Cr stainless steel core (1% carbon) - Durable cutting edge at 60 HRC
Blackpakka handle with elegant red edging and mosaic rivet
Bevelled stainless steel base ensures knife balance - Kanji Tigre
Suitable for right- and left-handers: ergonomic curved shape
The knife comes in an attractive box featuring a traditional carp.
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The Wusaki Fujiko Black 10Crnakiri knife is widely used in Japan for cutting vegetables and herbs. Its extra-high blade ensures fast, efficient vertical cuts. And thanks to the shape of its blade, you can easily remove your cut food from your cutting board.
Although this knife is designed for cutting vegetables, it is not intended for squash or other hard foods such as frozen foods or wheels of cheese. The blade could break.
The handle of this Wusaki kitchen knife is made of black pakkawood. This is a composite material made from laminated wood heated with resin, the whole being compressed. Thanks to this design, pakka wood offers excellent resistance to temperature variations and humidity. This material is widely used in kitchens, thanks to its advantages: it is pleasant to use and long-lasting, with no need for special maintenance.
The curved handle fits comfortably in the palm of your hand, whether you're left- or right-handed. It gives you great control over the knife and a pleasant feel when you use it.
A stainless steel bolster links the blade to the handle. You can also see a beautiful mosaic rivet affixed to the center of the pakka, giving it even more character. The base is also made of stainless steel, giving the knife good balance in your hand. Note that it is engraved with the Japanese character "Tiger", which adds a final touch of elegance to your knife.
Finally, two red edgings embellish the ends of the knife, contrasting with the black color of the pakka wood.
The blade of this kitchen knife has been worked with a structure known as "San Maï". These words mean "3 layers" in Japanese, which shows just how the blade looks. The blade features a rigid alloy core surrounded by a layer of softer steel, sandwiching the core (hence the term "3 layers"). This process offers a real advantage in terms of blade structure: the rigid core ensures a sharp, long-lasting cutting edge, while the softer steel in the top layer adds a little flexibility to the blade. Beware, however, that this does not mean that the blade becomes flexible; we're talking here about flexibility of use, which makes the knife less brittle. Indeed, the stiffer a wire, the more sensitive it is to shocks. Alloys therefore complement each other.
Wusaki has chosen10Cr15CoMoV stainless steel for the heart of its San Maï structure. It has a carbon content of around 1.05%, well above the average for Western knives (with a carbon content of around 0.5%). This high carbon concentration gives the alloy a hardness of 60 HRC on the Rockwell scale: the blade remains efficient despite numerous cuts.
Another advantage of 10Cr alloy is its chromium content. At around 15%, it is the element that contributes to the blade's resistance to corrosion. Thanks to chromium, your Fujiko Wusaki knife is considered rustproof, even with standard use and maintenance.
Above the quality core is an additional layer of stainless steel, softer than 10Cr steel. This is how the San Maï is created, as all 3 layers are present. You can see where the steels meet near the cutting edge: it forms a random wave that runs across its entire surface.
Finally, the blade has an elegant sandblasted finish that adds to its cachet.
Each wusaki fujiko black knife comes in its own protective box. The box is elegantly decorated with a traditional koi carp. Thanks to the box, you can easily give the knife as a gift, or simply store it safely and dry once it's been washed.
It should be cleaned by hand with mild soap and lukewarm water. Afterwards, wipe the knife dry to keep it free of moisture. Of course, soaking the knife in the sink or putting it through the dishwasher are not recommended.
The knife was designed in Western China, in the Guandgong province, which is the most renowned for the production of knives and cuttingUtensils. The area's manufacturers have enjoyed a fine reputation in this field for decades.
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