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The ultimate all-purpose knife!
24cm San Maï blade structure: 3 alternating layers
0.95% carbon-enriched Japanese Ginsan steel core
60 HRC on the Rockwell scale: ease of sharpening
Authentic: kanji engraved on the back of the blade
Enju wood handle: light color and unique grain
Octagonal shape for ambidextrous use
Made in Japan by Tsunehisa
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Manufactured by the Tsunehisa cutlery company, Wusaki Migaki Japanese knives feature all the know-how of its team of experts.
Versatile, the Wusaki Migaki 24cm chef's knife is useful in all circumstances: cutting meat, fish, vegetables, aromatic herbs... That's why it's the most widely used knife in the kitchen, because it lets you do it all! Its efficiency makes cutting effortless.
Blade details :
The blade is called San Maï, meaning that it is constructed from 3 alternating layers of steel. The core is made of Ginsan steel, a Japanese alloy enriched with 0.95% carbon, making the wire stiffer than average for a long-lasting cutting edge.
Its chromium content is also high, this time to enable the knife to better resist corrosion.
Ginsan steel has a hardness of around 60 HRC, enabling it to maintain a compromise between edge retention and ease of sharpening. When the need arises, don't hesitate to sharpen your knife with an appropriate Sharpening stone!
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.
On the back of the blade, pretty kanji have been engraved, adding authenticity to the knife!
Handle details :
The handle is made of enju wood, a warm, light shade of wood. This wood is a robust Asian species with a unique grain. 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 the blade and handle to guarantee the knife's watertightness and hygiene.
Care and maintenance :
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 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!
See our selection of handcrafted Japanese knives on KnifeLeader!
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