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The Chinese chef' s knife for every hand!
San Maï blade structure: 3 superimposed layers of steel
440C stainless steel core - strong and efficient
Rockwell hardness of 57HRC
Handle made of padouk wood: moisture-resistant
Rounded shape for ambidextrous use
Features 2 rivets and stainless steel bolster
Supplied in a box
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This Chinese chef' s knife is ideal for a variety of cuts! Its versatile blade can be used to slice vegetables, mince boneless meat, crush garlic cloves and chop aromatic herbs. However, avoid using it on very hard foods such as squash, bones or frozen foods.
This Wusaki knife features a blade in San Maï structure, a traditional Japanese technique. This method consists of forging a blade with a rigid steel core, surrounded by a layer of softer steel for optimum balance.
The core of the blade is made of 440C stainless steel, a carbon-enriched alloy, increasing the blade's hardness to 57HRC on the Rockwell scale. This composition gives the blade relative flexibility, enabling it to withstand shocks and bone contact without breaking.
Enriched with around 17% chromium, this blade offers excellent corrosion resistance. However, careful maintenance is necessary to prevent oxidation.
To complete the San Maï structure, a layer of stainless steel folds around the core, balancing hardness and protecting the heart of the blade. You can admire the superimposition of the different layers all along the cutting edge of your kitchen knife.
The handle of this stainless steel knife is made of padouk wood, an exotic African species renowned for its high resistance to humidity, thus preventing warping over time. This durable wood is also appreciated for its warm reddish-brown hue.
The handle is completed by a bolster connecting the blade, and is reinforced by two stainless steel rivets for added strength, guaranteeing the knife's reliability.
Its rounded shape is designed to suit both right- and left-handed cooks, offering a comfortable grip ideal for long kitchen sessions.
Made in China, this knife is presented in a box for optimum protection!
For maintenance, wash the knife by hand only with a soft sponge, avoiding wetting the handle. Dry immediately after cleaning and store in a dry place. Do not put in the dishwasher or soak in the sink.
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