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Make small cuts with this paring knife!
9cm San Maï blade: 3-layer interlocking steel structure
10Cr stainless steel core (1% carbon ) - Durable cutting edge: 60 HRC
Pakkawood handle: elegant red edging and mosaic rivet
Beveled stainless steel tip: excellent balance - Engraved Tiger Kanji
Slightly curved ergonomic shape - Easy, ambidextrous use
Supplied in an elegant box featuring a traditional koi carp
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Choose the versatility and timeless style of this Wusaki knife
The Wusaki Fujiko Black 10Crparing knife is a must-have in any kitchen. It allows you to easily cut and peel small fruits and vegetables. Together with a chef's knife, it is one of the two most widely used knives in the kitchen.
Be careful, however, not to use this knife on foods that are too hard. Squash, frozen foods or even meat with bones are not suitable and could damage your knife.
This small kitchen knife features a worked blade with a structure known as "San Maï". These words mean "3 layers" in Japanese, and are a good indicator of the blade's structure. The blade has a rigid alloy core, which is then surrounded by a layer of softer steel. The latter sandwiches the core, which is why we speak of 3 layers. This process is of great structural interest: the rigid core provides a long-lasting, sharp cutting edge, while the softness of the top layer gives the blade a little flexibility. Please note that we're not talking about flexibility in the pure sense of the word, but rather a suppleness of use that allows the knife to be less brittle. Indeed, the more rigid a wire is, the more sensitive it becomes to shocks encountered in use. With this structure, the two steels complement each other.
Wusaki has chosen10Cr15CoMoV stainless steel for the heart of its San Maï structure. The alloy has a carbon content of 1.05%, well above the average for Western kitchen knives, which is around 0.5%. Its carbon concentration gives the blade a hardness of 60 HRC on the Rockwell scale: the cutting edge remains effective despite cutting.
Another advantage of 10Cr steel is its chromium content of around 15%. As chromium is the element that fights corrosion, your wusaki fujiko black paring knife is said to be stainless, for standard use and maintenance.
The quality 10Cr steel core is covered by a layer of softer stainless steel: the San Maï is created because the 3 layers are there. You can see where the steels meet near the knife's cutting edge. This forms a random wave that runs along its surface.
Finally, a sandblasted finish has been applied to the blade. This elegant finish adds even more character to the blade.
The handle of this wusaki kitchen knife is crafted from black-tinted pakka wood. Pakkawood is a composite material made from laminated wood heated with resin, the whole being compressed. The result is ideal: pakka wood resists changes in temperature and humidity. This material is widely used in the kitchen thanks to its many advantages. Pakka wood is pleasant to use, long-lasting and requires no special maintenance.
The handle slips easily into your palm thanks to its curved shape, and is suitable for both right- and left-handed users. It ensures a pleasant feel and perfect control during use.
A stainless steel bolster links the handle to the blade. A superb mosaic rivet has also been affixed to the center of the pakka, adding to its cachet. The base is also made of stainless steel and is designed to give the knife good balance when held in the hand. The "Tiger" kanji has been engraved on it, adding a final touch of elegance to the knife.
Both ends of the handle feature a fine red border that contrasts elegantly with the black color of the pakka.
Each wusaki fujiko black knife comes in a beautiful protective box. The box features a magnificent traditional koi carp. The box allows you to give the knife as a gift, or to treat yourself, and ensures that it's safe and dry to store once washed.
To care for the knife, wash by hand with mild soap and lukewarm water. Then dry the knife thoroughly and store it free of all traces of moisture. Of course, soaking the knife in the sink and cleaning it in the dishwasher are not recommended.
This paring knife is made in the Guandgong province of Western China. This is the most renowned province for the production of knives and cuttingUtensils, and the manufacturers there have enjoyed a fine reputation for many decades.
All Wusaki Fujiko Black 10Cr knives are available on our site!
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