Long-lasting sharpness and unique precision.
Add a touch of Japanese style to your kitchen!
The chef knife 21cm of the Wusaki Kanjo AS range is made in Japan; a country known worldwide for its know-how in the making of top quality knives. The blade is fordge by hand in the city of Takefu using ancient methods developed by blacksmiths from previous generations. Hence, we can guarantee you that this an authentic piece of cutlery of high quality. Its excellent cutting performance will dazzle you as much as its traditional design.
With a core made of Japanese Blue Super Steel, the blade of this knife is truly a masterpiece. This steel is produced by Hitachi steelworks, and it is enriched with 1.5% of carbon, which makes the blade super rigid (65 HRC). Thanks to such high hardness, the edge of the blade remains sharp for a long time (a home cook will have to hone it no more than 2 or 3 times per year). Cut after cut, the blade remains sharp and delivers an excellent cutting performance. Another advantage of this steel is that it is easy to hone, which is not common for blades that are this hard. The core is wrapped by a layer of stainless steel that enhances the blade's resistance to corrosion and makes it less rigid.
This Wusaki Kanjo AS knife has a handle made of hard honoki wood (also known as magnolia) of great quality. It is made in the Niigata province, which is proof of its authenticity. Its octagonal shape adapts to left and right handed cooks. The wood has been polished to have a surface that is soft to touch and thus ensure a pleasant grip. Finally, a black bolster makes the link between the handle and the blade.
The external layer of stainless steel is hammered by hand, which creates dimples on the surface that are unique to each knife. The hammering is not so deep, which makes it possible to keep a thin blade that is able to make precise cuts that penetrate with ease (given that a deeper hammering would have needed a thicker blade).
Furthermore, the blade is sharpened on a whetstone by an expert that uses a very acute angle. This enhances even more the cutting performance of the edge.
Last but not least, the traditional style of the knife is appareciated by countless cooks. It is a piece of Japanese art for your kitchen.
The knife must be washed by hand and dried immediately with a soft cloth. Store it in a safe place free of humidity. Avoid as much as possible to wet the handle, even when you are washing the knife. It is important to point out that is is possible that the surface of the blade close to the edge changes its colour after some time. This is absolutely normal, and it doesn't represent any risk for the foods that you cut.