Wusaki Yoshi G3 oak japanese sujihiki knife 24cm

Wusaki Yoshi kitchen knives are developed by Japanese cutler Tsunehisa. He is part of a team of highly qualified cutlery experts.

This 24cm Wusaki Yoshi sujihiki knife features a San Mai blade, i.e. it is based on 3 alternating layers of steel.

Let's go into more detail:

The core of the knife is made of Ginsan steel: this Japanese steel has 0.95% carbon, to make the wire stiffer, and thus hold its edge better over the long term. It also has a high chromium content, for greater resistance to oxidation.

The result is a hardness of 59/60 HRC on the Rockwell scale. So you can easily sharpen it, using a stone as soon as you feel you've lost a little cutting capacity.

A layer of stainless steel then surrounds the Ginsan (hence the 3 visible layers). This protects it and makes the alloy more flexible, so it's less likely to break when you use it. The alternating steels are visible near the cutting edge.

Delicate hammering can be seen at the top. You can also see some attractive stencilled patterns, as if drops of water had splashed onto the cutting surface.

This handcrafted knife features a handle made from smoked oak, a robust species renowned for its long-term durability. Thanks to its high density, this wood is highly resistant to shock, vibration and humidity, preventing deformation even with condensation.

Baikoku oak has undergone a smoking process, giving it a dark color that highlights its natural grain. This technique gives your handcrafted Japanese knife character while intensifying its unique grain, adding an extra touch of authenticity.

The handle of your Japanese kitchen knife is octagonal in shape for an ergonomic grip suitable for all cooks: left- or right-handed. It ensures perfectly controlled handling, particularly appreciated during prolonged use.

To guarantee optimum watertightness, wood putty is used to fill the space between the handle and the blade. This prevents the ingress of water and small foods.

Please note that your knife should be washed by hand (but not too firmly under water on the handle), and not put in the dishwasher. Also, don't leave the knife to soak in the sink. Then, once washed, you can wipe it with a soft cloth before putting it away, so that no trace of moisture remains. This way, you'll be able to appreciate its original appearance over time.

A wide selection of Wusaki stones also awaits you on our site!