By buying this product you can collect up to
14490
points.
Your cart will total 14490
points that can be converted into a voucher of
€7.25.
For buying this product you should have
289800
points.
Your current number of points is
0 points
.
A versatile knife designed to accompany you in the kitchen
21.5cm San Maï blade: 3 alternating layers of steel
Japanese Ginsan steel core ( 0.95% carbon) + Stainless steel layer
Delicately hammered cutting surface for added character
Easy-to-maintain cutting edge thanks to HRC hardness of 59/60
Octagonal-shaped handle - Ergonomic grip
Elegantly grained smoked oak wood
Made by Tsunehisa in Japan
You might also like
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.
Blade :
A Yoshi knife uses a blade construction known as San Maï, i.e. based on 3 alternating layers of steel. At its heart, we have Ginsan steel: this Japanese steel has 0.95% carbon, to make the wire harder and more rigid, so that it holds its edge better over time. It also has a higher chromium content, for greater resistance to corrosion. These are real assets in the kitchen!
This steel achieves a hardness of 59/60 HRC on the Rockwell scale. So it's easy to sharpen. You can use a Sharpening stone when the need arises.
After that, the Ginsan core is surrounded by a layer of stainless steel that sandwiches it (hence the 3 layers counted). This protects the core and makes the alloy more flexible, so it's less brittle when you're cutting. The alternation of steels is visible near the cutting edge: you can see a small wave of irregular bumps and hollows.
Finally, the knife has been delicately hammered. You can see the pretty stencilled patterns, as if drops of water had splashed onto the cutting surface.
Handle:
This Japanese knife features a handle made from smoked oak wood, a strong, durable, high-density species that is therefore resistant to shock, vibration and moisture. The baikoku oak, which has undergone a smoking process, now has a dark hue that highlights its natural grain, adding character to your handcrafted knife while intensifying its authentic appearance.
The handle is octagonal to provide an ergonomic grip that is suitable for all cooks, whether left- or right-handed. This design favors perfectly controlled handling, particularly appreciated during prolonged use!
The presence of wood pulp between the handle and the blade guarantees an optimal seal, preventing small pieces of food and water from seeping inside.
How to care for your knife :
Your knife should be washed by hand (not under running water on the handle), and the dishwasher should be avoided. Don't leave your 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.
Need a stone for maintenance? Just click here!
You might also like
