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Choose Wusaki efficiency for your daily cutting needs
24cm blade with San Maï structure: 3 layers of mixed steels
Japanese Ginsan steel core (0.95% carbon ) + Stainless steel layer
The top of the blade is delicately hammered for added character
HRC hardness of 59/60 means the edge is easy to maintain
Handle designed in smoked oak wood with a unique grain
Octagonal cut for ambidextrous use
Made by Tsunehisa in Japan
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Wusaki Yoshi kitchen knives are developed by the Japanese cutler Tsunehisa, who has assembled a small team of highly qualified experts in the cutlery sector.
This 24cm Wusaki Yoshi chef's knife features a San Mai blade, i.e. it is based on 3 alternating layers of steel.
At its heart, we have Ginsan steel: this Japanese steel has 0.95% carbon, so that the wire is harder and more rigid, and thus holds its edge better over time. It also has a high chromium content, for greater resistance to corrosion.
All in all, its strength is 59/60 HRC on the Rockwell scale. So you can easily sharpen it, using a stone as soon as you feel you've lost the edge.
A layer of stainless steel then sandwiches this core (hence the 3 layers). This protects the core and makes the alloy more flexible, so it's less brittle when you're cutting. The alternating steels are visible near the cutting edge.
The top of the knife has been delicately hammered. You can see the attractive stencilled patterns, as if drops of water had splashed onto the cutting surface.
Finally, for even greater authenticity, the brand logo and kanji have been engraved on the back of the blade.
The handle of this Japanese kitchen knife is made of smoked oak, a species renowned for its strength and durability. Its high density makes it resistant to shock, vibration and humidity. Baikoku oak has undergone a smoking process and now sports a dark hue that highlights its natural grain and reinforces the character of your chef's knife.
The handle is octagonal in shape to suit the hands of all cooks, left- and right-handed alike. It offers an ergonomic grip for ideal handling, especially during prolonged use.
Wood pulp fills the space between the blade and the handle. The whole thing is watertight and hygienic (no food can get into this little space).
Note that your knife should be washed by hand (without insisting on running water over 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.
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