Indispensable knife for your kitchen.
Authentic quality from true Japanese expertise .
The utility knife 15cm of the Wusaki Kanjo AS series is made in Japan; a country known worldwide for its vast expertise in the manufacturing of high quality knives. The blade is forged by hand in the city of Takefu with ancient methods that were used by blacksmiths from previous generations. You can thus be sure that this is an authentic piece of cutlery of excellent quality. Its excellent cutting performance as well as its traditional design will dazzle you.
Made of Blue Super Steel, the blade of this knife is truly a masterpiece. This Japanese steel is produced by Hitachi steelworks, and it is enriched with 1.5% of carbon, which makes the blade ultra hard (65 HRC). With such high level of hardness, the blade's edge remains sharp for a long time (a home cook will have to hone it no more than 2 or 3 times per year). Even after daily usage, the blade remains sharp and delivers a remarkable 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.
The handle of this knife is 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. The handle has an octagonal shape that 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, the handle is connected to the blade through a black bolster.
Hammered by hand, the external stainless steel layer of the blade has tiny dimples on its surface, which are unique to each knife. The hammering is not so deep because the blade is quite thin to ensure precise cuts that penetrate with ease your foods (a deeper hammering would have needed a thicker blade).
Moreover, the blade is sharpened on a whetstone by an expert at a very acute angle that enhances even more the cutting performance of the knife.
Last but not least, the traditional Japanese look 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 washing the knife. It 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 cut with this knife.