Wusaki Craftsmanship

Choosing a Wusaki knife means choosing a durable, high-performance piece, built to withstand hard use. Knives across all our ranges are designed to suit both culinary professionals and passionate home cooks.

Advantages like these come from a careful, deliberate choice of materials that go into making our knives. Let’s take a closer look at two of our signature ranges, for example:

The Steel:

Steel is the foundation of a knife: it determines its core quality, its very essence. To meet the needs of every cook, Wusaki offers steels with genuinely compelling capabilities.

Damascus 10Cr Series:

Knives in this highly visual range feature a premium steel core known as 10Cr. This particular steel has a carbon content of 1% (compared to an average of 0.5%), which increases its hardness and makes it more rigid. As a result, it is a very hard steel, with a hardness rating of 60 HRC on the Rockwell scale, whereas most kitchen knives fall between 50 and 58 HRC. Such hardness helps the edge hold and perform better over time under similar use. This lets you enjoy the knife’s cutting quality for longer. However, despite its carbon content (which resists oxidation poorly), 10Cr is, in a sense, a hybrid steel (in other words, a very modern one), since its chromium content is also high and contributes to its corrosion resistance. It is therefore much easier to maintain than a pure carbon steel (which cannot tolerate any contact with moisture at all). It is also resistant to chemical attack. You can maintain its edge with a good whetstone.

Pakka X50 Series:

Knives in this range feature a blade made from German steel, X50CrMoV15, with a Rockwell hardness between 56 and 58 HRC. This is a steel that no longer needs to prove itself in the kitchen, since it is used in knives from many of today’s leading cutlery brands. It has the advantage of offering an ideal balance between edge retention and ease of maintenance. It offers little resistance to sharpening, so you can achieve an optimal result very quickly. It is also resistant to corrosion thanks to its chromium content of 15%. It is a safe bet in cutlery, and it suits a very wide range of users!

The Handles:

The two materials chosen to make the handles for these ranges of Wusaki knives each bring their own advantages that won’t leave you indifferent.

Olive Wood:

The handles on the Damascus VG10 knives are made from natural olive wood, sanded to give a wonderfully soft feel with every grip. It has a unique grain that gives each piece its own character, along with a fruity scent unlike any other. Its shape has been designed to fit naturally into your hand, making it instantly intuitive to hold.

Olive wood was chosen for how well it stands the test of time, its comfortable surface and the prestige it brings. It’s a truly beautiful wood.

Pakkawood:

This composite material looks like wood, but is made of laminated wood and resin compressed under heat. This makes it very sturdy, a real asset in the kitchen, where materials are put through their paces. It holds up better against moisture, knocks and bacteria. It also better resists temperature changes. Its deep, dark color gives it a distinctive look!

It’s an excellent choice, for example, for heavy everyday use. It’s robust and functional, and its straight shape fits every hand.

The Finishes:

Finishes matter a great deal at Wusaki. Having a knife that is both beautiful and well made makes every use more enjoyable. Blades are polished, hammered or Damascus-forged, handles are sanded or varnished, and some ranges feature a butt cap engraved with great care. The Wusaki experience even carries through to the choice of protective boxes, which for some ranges are rigid and lined with foam to hold the knives securely in place. This also makes them easy to give as gifts!

Each of the materials mentioned above has been the subject of careful thought, to meet the needs of as many people as possible. At Wusaki, we bring you quality, straight and simple!