Japanese Artisan kiritsuke Knife 21cm Wusaki Migaki G3

Wusaki Migaki Japanese knives are made by Japanese cutler Tsunehisa. This cutlery company is made up of a true team of experts: their know-how is evident in the choice of materials and the design of the pieces.

The Wusaki Migaki 21cmKiritsuke knife is a traditional Japanese kitchen knife! It looks very much like a chef's knife and is just as versatile. It is useful for meat, fish, fruit, vegetables and herbs. The shape of the Kiritsuke knife blade is reminiscent of the Japanese swords used by samurai.

Blade :

The blade is called San Maï, meaning that it is composed of 3 alternating layers of steel. To begin with, the core is made of Ginsan steel, a Japanese alloy with a carbon content of 0.95%, making the wire stiffer than average, with a long-lasting cutting edge. This steel also has a high chromium content, making it more resistant to corrosion.

Ginsan's HRC hardness is around 60, ensuring a long-lasting edge while being relatively easy to sharpen. Sharpening is easily done with a Sharpening stone when you feel the need.

Secondly, this core is surrounded by a layer of stainless steel, whose role is to protect and soften the blade, making it less brittle during use. This difference in steel can be seen when you look at the bottom of the blade: a small wave runs along the entire cutting edge.

The brand's logo is engraved on the blade, and the back of the blade features beautiful kanji for added authenticity.

Handle:

The handle is made of enju wood, a fairly robust species of Asian origin. The handle has beautiful light shades with a unique veining every time. It has a slightly shiny effect that gives the knife a perfect finish.

The handle is easy to grip, even over long periods of time. The handle is octagonal in shape, with 8 sides for ambidextrous use.

Finally, a binder has been injected between the blade and the handle to fill the gap and prevent liquids or food from entering.

How to care for my knife :

This knife should be washed by hand, without over-washing the handle. The dishwasher should not be used, and the knife should not be left 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!