The perfect knife for choping vegetables efficiently.
Your life-long Japanese kitchen partner.
The Wusaki Koshiro AUS10 Japanese nakiri knife 16,5cm is thoroughly made in Seki, in Japan, by Tsunehisa. The nakiri is the perfect japanese knife to cut and chop vegetables with great ease and precision. This iconic Japnese knife is suitable for both professionals and amateur cooks who can now taste the unmatched Japanese manufacture at an excellent money-to-quality ratio.
The cutting core of the blade is made of Japanese AUS10 steel enriched with 1.05% of carbon. 22 layers of folded damascus steel are wrapped around the AUS10 core to make a total of 45 layers. The Damascus cladding layers are softer to ensure both flexibililty to the overall blade and corrosion risistance to the rigid VG10 core. This combination allows this knife to be pleasant and easy to use . Last but not least, the damascus waves pattern give a stunning and eye-catching look which makes each piece unique.
The handle is manufactured with Pakkawood, which is made from hardwood laminate material and resin composite. This engineered wood is both heat and water-resistant. The handle also features three crossing stainless steel rivets that hold securely the overall structure of the knife. The end result of this premium composition is a very comfortable grip that feels solid and sturdy in your hand. Last but not least, the bolster povides a smooth transition from the blade to the handle, it contributes to better balance and improves control of the knife while using it. It is equally suitable for right-handed and left handed person.
The blade is hand-sharpened with a whetstone, according to different angles very acute on both sides. This technique differs from the traditionnal one usually performed on japanese knives , but you can feel the sharpness from the first cut right out of the box, your food will be diced and sliced perfectly.
For maintenance purposes, we strongly recommend to hand wash your blade using a damp sponge with gentle dish soap after each use. Dry the blade thoroughly immediately with a clean and absorbent cloth to avoid the appearance of rust and other marks over time.