Unagi AUS10 Handcrafted Japanese Chef's Knife 21cm

For all your cutting needs

The Wusaki Unagi AUS10 chef's knife 21cm is made in Japan, by Tsunehisa. The chef's knife is considered the most versatile knife around: chopping, mincing, cutting, chiseling... on meat, fish, vegetables and fresh herbs! It's practical for everyday use! Perfectly suited to food-service professionals and amateur chefs alike, equip yourself with Japanese quality without giving up practicality and style.

An exceptionally sharp blade

The Unagi knife has a damascened blade. The core of the blade is made of Japanese AUS10 steel with a carbon concentration of 1.05%. The cutting edge is therefore stiffer, with better retention. With a hardness of 60 HRC on the Rockwell scale, sharpening with a stone is easy whenever needed. This core is then wrapped in several layers of nickel-enriched steel, which create the slight contrast between the different layers and allow them to be identified. The damascus, besides being decorative, balances the hardness of the core and adds suppleness to the blade.

A handle that suits everyone

The handle is made of oak wood, a durable species highly valued in cutlery! It's sturdy and resists moisture, shock and vibration. Oval in shape, the handle suits both right- and left-handed users. It's light and perfectly easy to handle for practical use even over a long period. For a flawless finish, the handle is lacquered in black, darkening the oak's natural shade for more character. A binder has been injected between the handle and the blade to fill the gap and make the whole thing watertight and hygienic.

A truly one-of-a-kind look

The damascus blade of the Unagi AUS10 knife is unique. The layers follow one another in a circular shape, as though a droplet had struck the cutting surface, spreading into small ripples across the steel. Every piece is therefore unique. 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.

Perfectly effective!

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.