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A Universal knife for versatile cutting in the kitchen!
13.5cm San Maï blade: superimposed layers of steel
Core in 0.95% carbon-enriched Japanese Ginsan steel
Rockwell hardness of 60HRC: long-lasting cutting edge
Handle made of enju wood with unique veining
Octagonal shape - Ambidextrous and ergonomic
Made in Japan by Tsunehisa cutlery
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The Universal knife is a multi-purpose model for a wide variety of cutting tasks! With its small blade, you can perform precision cutting tasks on fruit or vegetables, for example. You can also use it to cut small pieces of boneless meat!
Wusaki Migaki knives are handcrafted by the Japanese cutlery company Tsunehisa!
The blade of this Japanese knife features a typically Japanese San Mai structure. This consists of forging a rigid steel core which is then covered by a softer, folded-over layer of steel.
The core of this blade is made from Japanese Ginsan steel, an alloy enriched with up to 0.95% carbon. It is this element that makes the cutting edge stiffer than average, giving you a long-lasting edge.
What's more, this alloy has a high chromium content for greater resistance to corrosion. However, this knife remains oxidizable and therefore requires careful maintenance to avoid any risk of oxidation.
Ginsan steel achieves a hardness of around 60HRC on the Rockwell scale, giving it a long-lasting cutting edge. You can use a Sharpening stone on your Japanese kitchen knife to maintain its edge when the need arises.
As previously mentioned, the Ginsan core is coated with a layer of stainless steel to protect it and ensure a better balance in terms of flexibility. You can see the superimposition of the different layers all along the edge, where a fine wave is visible.
The logo on the top of the blade and the kanjis engraved on the back prove the authenticity of your handcrafted Japanese knife.
The handle is made of enju wood, which has light, warm tones. This is a robust Asian wood with a unique grain. Its slightly glossy finish makes it even more elegant.
The handle is octagonal in shape to suit both right- and left-handed cooks. It's lightweight for assured maneuverability and optimum comfort, even during extended kitchen sessions.
Finally, wood pulp has been added where the blade joins the handle to ensure a watertight seal.
This handcrafted knife should only be washed by hand with a soft sponge, avoiding wetting the handle. Once cleaned, it should be dried immediately to remove all moisture and stored in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Find many Wusaki Japanese knives on KnifeLeader.eu!
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