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The typical Japanese vegetable knife!
16.5cm blade with San Maï structure: 3 alternating layers
Rigid core in Japanese Ginsan steel (0.95% carbon )
Hardness 60 HRC: good edge retention, easy to sharpen
Marked authenticity: kanji engraved on the back of the blade
Enju wood handle: light color, glossy effect
Octagonal shape for ambidextrous use
Made in Japan by Tsunehisa
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Wusaki Migaki Japanese knives are made by the Tsunehisa Japanese cutlery company, a group of true experts! Their know-how is evident in the pieces they offer.
The 16.5cm Wusaki Migakinakiri knife is ideal for cutting fruit and vegetables. It features a wide rectangular blade, a typical Japanese shape! With it, you can work with precision and attention to detail.
Blade :
It's called San Maï, meaning it's made of 3 alternating layers of steel. The core is made of Ginsan steel, a Japanese alloy with a carbon content of 0.95%: the wire is therefore stiffer than average for a long-lasting cutting edge. It is also a steel with a high chromium content, making it more resistant to corrosion.
Ginsan's HRC hardness is around 60: this ensures long-lasting sharpness and is easy to sharpen. It's easy to sharpen with a Sharpening stone whenever you feel the need.
This core is then surrounded by a layer of stainless steel that protects and softens the blade, making it less brittle in use. You can see this difference in steel when you look at the bottom of the blade: a small wave runs along the entire cutting edge.
The brand's logo is featured on the blade, and the back of the blade is embossed with beautiful kanji for added authenticity.
Handle:
The handle is made of enju wood, a robust Asian species. The handle features light shades with a unique grain pattern. It has a slightly shiny effect that gives the knife a perfect finish.
The knife remains light and easy to handle for long-lasting use. Its octagonal shape (8 sides) is suitable for both right-handed and left-handed users.
A bonding agent is injected to fill the small gap at the junction between the blade and handle, making it watertight and hygienic.
Care :
This knife 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!
Complete your Migaki G3 range by discovering all the knives in the range by clicking here!
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