By buying this product you can collect up to
15690
points.
Your cart will total 15690
points that can be converted into a voucher of
€7.85.
For buying this product you should have
313800
points.
Your current number of points is
0 points
.
A complete set of 3 Wusaki kitchen knives!
Set of 3 knives: chef 20cm + office 9cm + universal 12cm
San Maï structural blades: 3 superimposed layers of steel
10Cr stainless steel core (1% carbon) for long-lasting sharpness - 60 HRC
Pakkawood handles with mosaic rivet and fine red edging
Beveled stainless steel butts engraved with Tiger kanji - Good balance
Easy, ambidextrous use: slightly convex ergonomic shape
Supplied in an elegant box decorated with a traditional carp motif
You might also like
Cutting becomes child's play with the Wusaki Fujiko Black 10Cr 3-piece knife set! It includes a 9cm paring knife, a 12cm utility knife and a 20cm chef's knife, giving you great versatility. With these 3 knives, you can slice, chop and chisel a wide range of foods!
However, be careful not to use these knives on hard foods such as frozen foods, meat with bones or squash. This could damage the blades.
These knives feature a worked blade with a "San Maï" structure, meaning "3 layers" in Japanese. This gives a good indication of its construction: it contains a core made of a rigid alloy which is then surrounded by a layer of softer steel that sandwiches it, hence the 3 layers. This method is of great structural interest, as the core ensures a long-lasting, razor-sharp cutting edge, while the softness of the outer steel lends the blade a degree of flexibility. However, we're not talking here about flexibility in the true sense of the word, but rather a suppleness of use that would enable knives to be less brittle (the harder a wire is, the more sensitive it is to the shocks it encounters when cutting). The two alloys combine to offer you the very best.
The San Maï structure is made from10Cr15CoMoV stainless steel. Wusaki chose this steel because it contains almost 1.05% carbon, well above the average for Western knives, which is around 0.5%. Such a high carbon content enables the blades to reach 60 HRC on the Rockwell scale: despite cutting, they remain high-performance.
The chromium content of 10Cr steel is another advantage. At around 15%, it is the element that ensures resistance to corrosion. Thanks to it, we can say that your wusaki fujiko knives are rustproof (with standard use and maintenance).
Above this high-quality core is a layer of softer stainless steel. The San Maï is created because all 3 layers are present. You can see where the steels meet at the cutting edge: a random wave runs across the surface of the blades.
Finally, the blades have been given an elegant sandblasted finish that only accentuates their character.
The handles of these wusaki kitchen knives are made of black pakka wood. This is a composite material containing laminated wood heated with resin, which is then hot-pressed. The result of this process is ideal: pakkawood resists changes in temperature and humidity. In the culinary world, pakkawood is widely used for its many advantages. Requiring no special maintenance, it is pleasant to use and long-lasting.
The curved handles are suitable for right- and left-handed use, and fit perfectly into the palm of your hand. You'll enjoy great control of your knives and real comfort of use.
The link between blades and handles is provided by a stainless steel bolster. In the center of the pakka, you'll find a superb mosaic rivet. This enhances the character of your knives. Last but not least, each knife features a bevelled stainless-steel base for a well-balanced use. The "Tiger" kanji is engraved on the bases, completing the design of the knives.
Note the fine red edging on each end of the handles, contrasting elegantly with the black pakkawood.
The 3 wusaki fujiko black knives are delivered in a superb protective box decorated with a traditional koi carp. This elegant box not only allows you to give the knives as a gift or simply treat yourself, but also ensures secure, dry storage of the knives.
As for care, these knives should be hand-washed with a sponge and mild soap. Be sure to dry them thoroughly before storing them, leaving no trace of moisture. Of course, they should not be left to soak in the sink or put in the dishwasher.
These knives are made in Guandgong province in Western China. This province is best known for producing knives and other cutting Utensils, and manufacturers in the area have enjoyed a fine reputation for many decades.
All Wusaki Fujiko Black 10Cr knives are waiting for you on our site!
You might also like
