17,5cm Wusaki Padouk San Mai Chinese cleaver

The Wusaki knife for a wide range of cuts

This Chinese chef's knife is perfect for a variety of cuts! Its versatile blade lets you slice vegetables, mince boneless meat, crush garlic cloves and chop aromatic herbs. However, avoid using it on excessively hard foods such as squash, bones or frozen foods.

This Wusaki knife features a blade with a San Maï structure, a typically Japanese technique. It consists of forging a blade with a rigid steel core that is covered by a layer of softer steel for optimum balance.

Here, the core of this blade is made of 440C stainless steel, a carbon-enriched alloy. This is the element that increases the steel's hardness: your blade reaches a hardness of 57HRC on the Rockwell scale. The result is a relatively flexible blade that can withstand shocks and bone contact without breaking.

This alloy is also enriched with approximately 17% chromium to offer you greater resistance to corrosion. Careful maintenance is required, however, to avoid any risk of oxidation.

To finish the San Maï, a layer of stainless steel folds in on itself around the core. It balances out its hardness while protecting the core of your blade. You can observe the superimposition of the different layers all along the cutting edge of your kitchen knife.

A sturdy, durable wooden handle

The handle of this stainless steel knife is made from padouk wood, an exotic species from Africa. This wood is highly resistant to humidity, so it won't warp over time. It's a highly durable wood that's appreciated for its reddish-brown hue, offering a warm visual appeal.

The handle is completed by a bolster that links it to the blade. It also features two stainless steel rivets for added strength and reliability.

The handle is round to suit both right- and left-handed cooks! It provides a comfortable grip for ideal use, especially during long cooking sessions.

Made in China, this knife comes in a box for optimum protection!

To care for your knife, you should only wash it by hand with a soft sponge, avoiding wetting the handle. Once cleaned, dry immediately and store in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.

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