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Choose originality and efficiency with this Japanese knife
Damascened blade with a core of VG10 Japanese steel containing 1% carbon
Hardness of 60 HRC, ensuring a long-lasting sharp edge
Excellent resistance to corrosion and wear
Hammered upper surface—mirror-polished finish
Handle made of charred oak with a unique contrast
Wood resistant to moisture and warping
Unique octagonal shape that feels comfortable in the hand
Made in Japan by Tsunehisa
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Made in Japan by Tsunehisa Cutlery, the Wusaki Yaketa VG10 chef's knife combines traditional craftsmanship with a design tailored for everyday cooking. Its 20-cm blade is suitable for a wide range of tasks: cutting boneless meats, slicing vegetables, or chopping herbs. Versatile and comfortable to handle, it is an efficient tool for preparing a variety of recipes.
The Wusaki Yaketa VG10 chef’s knife features a damask blade built around a central core of VG10 stainless steel, with a carbon content of approximately 1%. This structure combines a rigid core with several layers of steel on either side, creating a damascene pattern visible on the blade.
VG10 steel offers a good balance between hardness, cutting precision, and corrosion resistance. Its carbon content helps achieve a sharp edge that remains effective with repeated use. The outer layers add flexibility to the blade and help prevent the central core from becoming brittle.
The blade features a mirror-like polish, which makes it easier to clean and enhances its resistance to oxidation. Its hammered finish adds texture to the surface. The indentations created by this finish also reduce food from sticking during cutting, allowing for smoother operation.
The handle is made of oak, a wood prized for its sturdiness and good impact resistance. This wood feels natural in the hand and gives each knife a warm, inviting appearance.
Its charred end creates a unique gradient of hues while enhancing the handle’s visual character. The wood’s tones may vary from one piece to another, making each knife unique.
With its octagonal shape, the handle is suitable for both right- and left-handed cooks. Its eight sides provide a stable grip and allow for natural blade control while cutting. Its lightweight design ensures comfortable use, even during extended preparation sessions.
Wash your knife by hand after each use, using a soft sponge and a suitable dish soap. Avoid the dishwasher, harsh detergents, and prolonged soaking, as these can dull the blade and damage the wooden handle.
Do not allow water to pool on the oak, especially near the charred end. After washing, immediately dry the blade and handle with a soft cloth. Then store the knife in a dry place, ideally on a magnetic strip, in a knife block, or in a blade guard.
Use it on a wooden cutting board or one made of a soft material. Avoid glass, stone, or ceramic surfaces, which can quickly damage the edge.
Tsunehisa is a Japanese cutlery brand specializing in knives for everyday kitchen use. Its work is rooted in the Japanese cutlery tradition, with a focus on the selection of steels, blade construction, and handle finishing.
Check out our selection of Japanese knives to complete your kitchen collection!
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