Unagi AUS10 Handcrafted Japanese Bunka Knife 17.5cm

A knife for all your vegetables

The Wusaki Unagi AUS10 bunka knife 17.5cm is made in Japan by knifemaker Tsunehisa. It's a versatile knife, much like the santoku knife. Its pointed blade recalls that of a katana! It suits professionals and amateur chefs alike who want to equip themselves with Japanese quality without giving up practicality.

An ultra high-performance blade

The core of the blade on the Unagi knife is made of Japanese AUS10 steel with a carbon concentration reaching 1.05%. This core is then wrapped in several layers of nickel-enriched steel, highlighting the different layers with a slight contrast. The hardness ultimately reaches 60 HRC, giving this alloy a rigid cutting edge with better long-term retention while staying easy to sharpen. This knife has a damascened blade; primarily decorative, the damascus also balances the hardness of the core and lends suppleness to the blade.

A handle with real character

The handle is made of oak wood, a material valued in cutlery for its durability. It's a sturdy wood that's particularly resistant to moisture, shock and vibration. The grip is ideal since the handle stays light and perfectly easy to handle. Between the blade and the handle, a binder has been added to make the knife perfectly hygienic and watertight. The handle is lacquered in black: the natural shade of the oak is therefore slightly darkened. It's suited to ambidextrous use.

A one-of-a-kind design

The Wusaki Unagi AUS10 knife has a truly unique damascus pattern, since the layers follow one another in a circular shape. You'd almost think a drop of water had landed on the blade, spreading afterward into small ripples. The blade and handle together form an original, elegant piece. Finally, the logo is finely engraved on the cutting surface, for a strong sense of authenticity.

Wash your knife by hand, taking care not to run too much water over the handle, then use a soft cloth to dry it before storing it.

Japanese quality in your kitchen

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.