Unagi AUS10 Handcrafted Japanese Sujihiki Knife 24cm

The Japanese knife for slicing meat

The Wusaki Unagi AUS10 24cm sujihiki knife is made in Japan by the craftsmen at the Tsunehisa cutlery workshop. The sujihiki is the Japanese equivalent of the slicing knife, also known as a carving slicer. Its long, slender blade is perfect for cutting pieces of meat into very fine slices, preserving the quality of the flesh.

A remarkably sharp Damascus blade

The blade of this Japanese knife is made of Damascus steel, with a core of Japanese AUS10 steel carrying 1.05% carbon. This core is covered by numerous nickel-enriched steel layers. These create small waves visible on the blade while boosting its resistance to impact. Reaching 60 HRC on the Rockwell scale, the blade delivers a clean, long-lasting edge that's easy to sharpen. The Damascus pattern heightens the knife's authentic character, while also adding a degree of suppleness to the blade.

Oak for a sturdy handle

The handle is made of oak wood, a species highly prized in cutlery for its strength. Resistant to moisture, impact and vibration, it gives you a comfortable grip thanks to its light weight. Designed to suit right- and left-handed cooks alike, it has a black lacquered finish that gives the oak a darker tone. For watertightness and hygiene, a bonding agent is injected between the handle and the blade to fill the gap.

An exceptional cutting tool

The Wusaki knife from the Unagi AUS10 series has an exceptional Damascus pattern. The different layers form a circular pattern, evoking the ripples created by a drop of water falling onto the blade. The harmony between blade and handle creates a result that's both unique and refined. What's more, the logo is delicately engraved on the cutting surface, adding a note of authenticity.

This knife is cared for by hand, avoiding getting the handle too wet. Then wipe it with a soft cloth before storing it.

Slicing meat into fine slices

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.