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This knife is perfect for making thin slices of fish.
27cm San Maï construction blade: 3 alternating layers of steel
Japanese Ginsan steel core with high carbon content (0.95%)
60 HRC on the Rockwell scale to maintain its cutting edge
Enju wood handle: light color and unique veining
Octagonal shape to suit all cooks
Made in Japan by Tsunehisa
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Made by the Japanese cutlery company Tsunehisa, Wusaki Migaki Japanese kitchen knives are long-lasting pieces, produced from quality materials.
The blade is San Maï, i.e. it is constructed from 3 layers of steel: a core sandwiched by a layer of softer steel (hence the three layers). The core is made of Ginsan steel, a Japanese alloy with a high carbon content (0.95%). This element makes the wire stiffer and keeps it sharp longer.
With a good chromium content too, the knife resists corrosion well.
Ginsan steel has a hardness of 60 HRC on the Rockwell scale, providing a good balance between edge longevity and ease of sharpening. When the need arises, don't hesitate to use a Sharpening stone to take care of your edge.
The core of the blade is finally surrounded by a layer of stainless steel that protects and softens it, making it less brittle during use. The difference in steel can be seen at the bottom of the blade: a small wave runs across the entire cutting surface.
The kanji on the back of the blade adds to its authenticity.
The handle of this handcrafted knife is made from enju wood, a species with a light, warm hue. This wood is a robust Asian species with a unique grain pattern: every knife will be different. The handle is finished with a light gloss effect.
It is octagonal in shape, with 8 sides to suit both right- and left-handed cooks. Lightweight and easy to handle, it is comfortable to use for a long time.
Finally, a bonding agent has been injected at the junction of blade and handle to guarantee the knife's watertightness and hygiene.
This Japanese knife is designed for skilful slicing of meat and fish (without hard parts, of course). Its long, slender blade enables even, fine slices to be made from large pieces.
It should be washed by hand, without over-watering the handle. The dishwasher should not be used, and the knife should not be left to soak in the sink. Once washed, simply wipe with a soft cloth and store, checking for any remaining traces of moisture. This will ensure that your knife retains its original appearance!
Would you like to discover other Wusaki knife ranges? Don't hesitate to click here!
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