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The Japanese version of the carving knife!
24cm San Maï design blade: 3 layers of steel
Japanese Ginsan steel core (0.95% carbon)
Rockwell hardness 60 HRC: good edge retention
Authentic marking: kanji engraved on the back of the blade
Enju wood handle: light color with shiny effect
Octagonal shape suitable for all - Ambidextrous use
Made in Japan by Tsunehisa
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Wusaki Migaki Japanese knives are designed by the Tsunehisa Japanese cutlery company, a team of true experts. All their know-how is reflected in the design of these unique pieces.
The Wusaki Migaki 24cm sujihiki knife is ideal for slicing meat (leg of lamb, roast, etc.) or fish. It resembles the yanagiba knife but has a symmetrical cutting edge. The sujihiki knife is the Japanese version of the slicing knife.
An efficient blade:
The blade is called San Maï, meaning that it is composed of 3 superimposed layers of steel. In the center is a core of Ginsan steel, a Japanese alloy enriched with carbon (0.95%), making the wire stiffer than average for better edge retention. It is also an alloy with a high chromium content for greater resistance to corrosion.
Its hardness is around 60 HRC on the Rockwell scale, which ensures long-lasting edge retention and easy sharpening. When the need arises, don't hesitate to sharpen your knife with an appropriate Sharpening stone!
This core is then enveloped in a layer of stainless steel that protects it and adds a little suppleness to make the blade less brittle during use. This difference in steel can be seen on the bottom of the blade: a wave runs across the entire cutting surface.
For even greater authenticity, kanji have been engraved on the back of the blade.
A pleasant handle:
The handle is made from enju wood, which has a warm, light color. Made from an Asian species, it is a robust wood with a unique grain. The handle is finished with a glossy effect for a perfect finish.
Its octagonal shape (8 sides) means it can be used by all cooks, right- and left-handed. What's more, it's lightweight and easy to handle, making it comfortable to use even over long periods of time.
Finally, a bonding agent has been injected at the junction of the blade and handle to guarantee the knife's watertightness and hygiene.
How do I care for my knife?
This knife should be washed by hand, without over-watering the handle. Do not use the dishwasher, and do not leave the knife soaking 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!
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