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A set of 2 essential kitchen knives!
Set of 2 knives - 1 chef 20cm + 1 office 9cm
San Maï blades: structure of 3 interlocking layers of steel
10Cr stainless steel core (1% carbon) - Long-lasting edge: 60 HRC
Pakka handles with refined red edging and mosaic rivets
Bevelled stainless steel butts engraved with Tiger kanji: good balance
Easy ambidextrous use: slightly convex ergonomic shape
Supplied in a superb box decorated with a traditional koi carp
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Thanks to the Wusaki Fujiko Black 10Cr 2-piece knife set, you'll be able to make everyday cuts with ease! The set includes a 9cm paring knife and a 20cm chef's knife, the two most commonly used knives in the kitchen. You can use them to cut boneless meat, fruit, vegetables, boneless fish and aromatic herbs. Chisel, mince and slice with ease!
Note that despite their versatility, these kitchen knives should not be used for cutting excessively hard foods. Squash, wheels of cheese or frozen foods could damage them.
The knives in this set both feature a worked blade with a "San Maï" structure. These words mean "3 layers" in Japanese and clearly indicate how the blade is constructed. 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 real structural interest: the rigid core ensures a sharp, long-lasting cutting edge, while the softness of the upper layer lends a slight suppleness to the blade. Please note, however, that we are not referring here to pure flexibility, but rather to a suppleness of use that makes the knife less susceptible to breakage. The stiffer a wire is, the more likely it is to break due to shocks encountered during cutting. Here, alloys complement each other.
To make the heart of the San Maï structure, Wusaki chose10Cr15CoMoV stainless steel. This steel has a carbon content of around 1.05%, well above the average for Western knives, which is around 0.5%. This carbon concentration gives the alloy a hardness of 60 HRC on the Rockwell scale: the blades remain high-performance despite use.
Another advantage of 10Cr steel is its chromium content. This is close to 15% and contributes to corrosion resistance. As a result, your wusaki fujiko black knives are considered to be rustproof, under standard maintenance and use.
A layer of softer stainless steel has been added on top of this quality core. The 3 layers of steel are there, the San Maï is created. You can see where the steels meet near the cutting wire: a random wave runs across its surface.
The blades also have a superb sandblasted finish that adds even more character.
Your wusaki kitchen knives feature a handle made of black pakka wood. This is a composite material containing laminated wood heated with resin. The whole is compressed to make an ideal material: it resists humidity and temperature variations. Because of its many advantages, pakkawood is often used in the kitchen. It doesn't require any special maintenance, and is pleasant to use and long-lasting.
The handles fit easily into your palm thanks to their curved shape, making them suitable for both right- and left-handed users.
They are complemented by a stainless steel bolster that links them to the blade. You can also appreciate the superb mosaic rivet in the center of the pakka wood, which adds a touch of character to the knives. Note also the stainless steel base, which balances the knives during use. The engraved " Tiger" kanji adds to the knives' elegance.
Each end of the handle has a fine red border that contrasts elegantly with the black hue of the pakka.
The two wusaki fujiko black knives are delivered in a protective box decorated with a traditional koi carp. This pretty box makes a great gift idea for a loved one, or simply for yourself! It's also practical for keeping knives safe and dry.
In fact, they should be cleaned by hand in lukewarm water, using a sponge and mild soap. Wipe your knives dry before storing. Putting them in the dishwasher or soaking them in the sink is not a good idea.
The knives are made in Western China, in the province of Guandgong. This province is the most renowned for knife and cuttingUtensils manufacturing. In fact, manufacturers here have enjoyed a fine reputation for decades.
And don't forget your Wusaki cutting board to use with your knives!
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