Experience the joy of cooking with a razor sharp knife.
Breathtaking design and long-lasting materials.
The Wusaki Koshiro AUS10 Japanese chef knife 18cm is manufactured in Japan, by Tsunehisa. You can perform a very wide range of cutting tasks with it such as: chopping and dicing lots of vegetables with a stunning efficiency. It a great all-rounder, which is also designed to slice meat perfectly. With such versatility and reliable performance, this 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 resistance 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.
With a timeless and classic style, the Koshiro AUS10 range, will definitely not leave any cooking enthusiasts indifferent. The dark handle offers a beautiful contrast with the light white waves from the damascus blade. Lastly, the logo is subtlely engraved on one side of the blade to add more authenticity to this Japanese masterpiece.
To ensure proper care and maintenance, hand wash the blade, and dry it right after with a clean cloth.