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Choose a santoku knife: the versatile Japanese shape!
16.5cm blade with San Maï structure: 3 alternating layers of steel
Rigid core in carbon-enriched Japanese Ginsan steel (0.95%)
HRC 60 hardness on the Rockwell scale: easy maintenance
Enju wood handle: robust, light-colored wood
Octagonal shape for ambidextrous use
Kanji engraved on the back of the blade: guaranteed authenticity
Made in Japan by Tsunehisa
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Wusaki Migaki Japanese knives are made by Tsunehisa, a Japanese cutlery company. Made up of a veritable team of experts, their know-how is evident in the choice of materials used and the design of the pieces.
The Wusaki Migaki 16.5cmsantoku knife cuts a variety of foods with ease. It is considered the typical all-purpose knife in Japanese cuisine. With it, you can slice, mince, chop or chisel. It's a must-have!
The blade in detail:
The blade is based on a San Maï structure: it is composed of 3 superimposed layers of steel. At its center is a core of Ginsan steel, a Japanese alloy enriched with 0.95% carbon, which makes the wire stiffer than the average blade and thus more durable. This alloy is also enriched with chromium, making it more resistant to corrosion.
This Japanese steel achieves an HRC hardness of around 60 on the Rockwell scale. This rating offers a good compromise between ease of maintenance and edge retention. In addition, the cutting edge can be easily reworked with a Sharpening stone when necessary.
Secondly, this core is enveloped in a layer of softer stainless steel that protects and softens the blade, making it less brittle during use. The difference in alloy can be seen on the bottom of the blade, where a slight wave runs along the entire cutting edge.
For even greater authenticity, kanji have been engraved on the back and the logo is present on the front of the blade.
Migaki knife handle:
The handle is made of enju wood, which is strong but light. It's a species native to Asia, with a warm, light color and unique grain! The handle has a slightly shiny finish.
The handle is octagonal in shape, its 8 sides adapting to all cooks for ambidextrous use. Its grip is optimal and comfortable, even over time.
Finally, a binder has been injected between the blade and the handle to fill the gap and make the whole perfectly watertight and hygienic.
Care instructions :
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!
You'll findthe full range of Wusaki Migaki G3 knives on KnifeLeader!
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