Wusaki Migaki G3 Handcrafted Japanese Paring Knife 8cm

A small, manageable, incisive blade

The Migaki G3 paring knife has a small 8cm blade that proves highly effective for precision cutting on small foods. It lets you cut, mince or peel them with ease and speed. This small, practical knife is one of the essentials to have in your cutting kit.

A typically Japanese San Mai construction

The blade is made using a process called San Mai. The inner part of the blade is made of a Japanese alloy, Ginsan. This steel has a high carbon content, reaching 0.95%. This high content considerably hardens the edge, which becomes sharper and holds its edge longer. Each side of the core is then covered with a layer of stainless steel, which protects it against the knocks and impacts the blade encounters. The layering of the steels is visible on the blade, where you can make out small waves near the edge. With a hardness of 60 HRC on the Rockwell scale, the blade keeps its edge over time and needs sharpening only infrequently.

Enju wood for comfort and elegance

The handle is crafted from enju wood, a species characterized by a light, very harmonious tone. This Asian wood is both rigid and light. It has different grain on every knife, making yours a one-of-a-kind piece! The handle is firmly joined to the blade, all the more so as a bonding agent is injected to fill the gap between the two parts. This keeps the wood watertight and the knife hygienic. A glossy finish is applied to the handle at the very end of production, adding an even more striking contrast with the blade.

A knife of high traditional value

This traditional Japanese knife stands out for the understated elegance of its design, the quality of its materials and the formidable sharpness of its edge. To add to its character, the artisans have added the brand's logo to the front of the blade, and discreet kanji on the back.

Your knife should be cleaned by hand, avoiding submerging the handle in water too much. Then dry it with a soft cloth and store it somewhere dry.

Japanese craftsmanship 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.