Discover the kitchen knives from Wusaki Kanjo AS collection! These knives are entirely made in Japan from A to Z. From the forging of the steel to the final sharpening of the blade, these knives are created by artisans with an expertised that comes from the know-how of old blacksmiths of traditional Katana swords. The blade of every Wusaki Kanjo AS knife has a San Mai construction, which means that it is made of 3 overlapping steel layers. The core of the blade is made of Blue Super Steel from the Hitachi steelworks. This steel has a special composition enriched with a high carbon percentage of 1.5%. Such high level of carbon makes the blade ultra hard (around 65 HRC in the Rockwell scale), which allows a highly acute sharpening that helps the blade to keep a sharp edge for quite a long time. Hence, this knife does not need to be honed so often to remain sharp. This is indeed a high-end steel that is highly appreciated in the Land of the Rising Sun.

The core is surrounded by a layer of soft stainless steel to protect it from corrosion. This layer also makes the blade less rigid, and thus less fragile against strokes. The demarcation of the different steel layers is visible on the blade's surface near the cutting edge.

Each of the knives of this range is sharpened by hand with a whetstone using a very acute angle. This is why the penetration of the blade into the foods is precise and does not tear up the internal fibres of the food.

Moreover, the upper part of the blade's surface is hammered, and the dimples created by the hammering are different on every knife. This means that there no two knives that exactly the same.

The handle is made of hard honoki wood (magnolia), which has been polished to ensure a pleasant grip. The shape of the handle is octagonal, and it adapts perfectly to all cooks. The handle is completed by a black bolster that makes an elegant link with the blade.

Equip your kitchen with the Wusaki Ebony VG10 knives and be witness of their exceptional quality. They'll help you with your daily food cuts throughout several years.