Unagi AUS10 Handcrafted Japanese Chef's Knife 18cm

Versatility and performance

The Wusaki Unagi AUS10 chef's knife 18cm is made in Japan, by Tsunehisa. Thanks to its versatility, you can cut, mince, chop and chisel your meats, fish, vegetables and aromatic herbs. It's a knife designed to be highly practical every day! It's perfectly suited to food-service professionals and amateur chefs who want to equip themselves with Japanese quality without giving up practicality and style.

An exceptionally effective damascus blade

The core of the Unagi knife's blade is made of Japanese AUS10 steel with a carbon concentration reaching 1.05%. This composition makes the cutting edge stiffer, with better retention. The HRC hardness is therefore 60 on the Rockwell scale: keeping its edge sharp with a whetstone will be easy. This core is then wrapped in several layers of nickel-enriched steel. These layers create a slight contrast between them, allowing them to be identified. The result is a highly decorative damascened blade that balances the hardness of the core and adds suppleness to the blade.

A handsome dark handle

The handle is made of oak, a durable wood species highly valued in cutlery. It's sturdy, resisting moisture, shock and vibration. Oval in shape, the handle suits both right- and left-handed users. It's light and very easy to handle, making it comfortable to use even over time. For the finish, you'll notice that the handle has been lacquered in black, which at the same time darkens the natural shade of the oak. Finally, a binder has been injected between the handle and the blade to fill the gap and make the whole thing watertight and hygienic.

A unique knife

The damascus blade of the Unagi AUS10 knife is unique: the different layers form a circular shape, as though a droplet had gently landed on the cutting surface. 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.

A must-have in your kitchen equipment!

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.