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A great knife for cutting vegetables with precision
16.5cm San Maï blade structure: 3 alternating layers of steel
Japanese Ginsan steel core ( 0.95% carbon) + Stainless steel layer
Finely hammered cutting surface for added character
Rockwell strength 59/60 HRC - Easy-to-sharpen cutting edge
Smoked oak wood handle with original veining
Octagonal shape for ambidextrous grip
Made in Japan by Tsunehisa
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Wusaki Yoshi knives are made by Japanese blacksmith Tsunehisa, who has assembled a small team of highly skilled cutlery experts.
Blade :
Designed on a San Maï base, i.e., 3 alternating layers of steel.
In the center, we have a core of Ginsan steel: this Japanese steel contains 0.95% carbon, to make the wire harder and more rigid, and thus hold its edge better over time. It also has a high chromium content, making it more resistant to corrosion, which is appreciated in an environment such as the kitchen. It achieves a hardness of 59/60 HRC on the Rockwell scale, providing a good compromise between ease of sharpening and edge retention. You can simply use a Sharpening stone when the need arises.
Next, the Ginsan core is surrounded by a layer of stainless steel that sandwiches it (hence the 3-layer count). This protects the core and makes the alloy more flexible, so that it becomes less brittle during use. The difference between the steels can be seen on the bottom of the blade: a small wave runs along the cutting edge, marking the change in alloy.
The logo has been engraved on the front of the blade and beautiful kanji have been finely engraved on the back, for even more authenticity. Last but not least, the knife has been hammered in an original way, with attractive stencilled patterns, as if drops of water had splashed onto the cutting surface.
Handle:
The handle is made from oak wood, a strong, durable species that is resistant to humidity, temperature variations and impact. Baikoku oak has been smoked to bring out its grain and authenticity. The result is a unique, natural grain!
It's octagonal in shape to suit right- and left-handed cooks! It also offers you an ergonomic grip, especially for long-term use.
Wood pulp fills the space between the handle and the blade, making it watertight and hygienic (food can't get into this little space).
Care: the knife should be washed by hand (without putting too much pressure on the handle under water), and not put in the dishwasher. Do not leave the knife to soak in the sink. Then, once washed, you can wipe it with a soft cloth before storing it, to remove all traces of moisture. This way, you'll be able to appreciate its original appearance for a long time to come.
Find out more about Wusaki sharpening stones!
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