Wusaki Migaki G3 Handcrafted Japanese Utility Knife 15cm

A manageable, precise blade

The Migaki G3 utility knife has a small 15cm blade that proves highly effective for precision cuts on your food. It lets you cut, mince or peel with ease and speed. This utility knife is practical, and it's one of the must-haves in any cutting kit.

A typically Japanese San Mai technique

The blade is made using a method called San Mai. The inner part of the blade is made from a Japanese alloy, Ginsan. This steel has a high carbon content reaching 0.95%. This significant level considerably increases the hardness of the edge, whose sharpness grows and lasts longer. Each side of the core is then covered with a layer of stainless steel that provides protection against the shocks and various impacts the blade may encounter. The layering of the steels is visible on the blade, where you can make out small waves close to the cutting edge. With 60 HRC on the Rockwell scale, the blade holds its edge over time and needs infrequent sharpening.

Enju wood for elegance and practicality

The handle is made from enju wood, a species marked by a light, harmonious tone. This Asian wood is both rigid and lightweight. It shows different grain on each piece, making your knife one of a kind! The handle is firmly joined to the blade, all the more so as a binder is injected to fill the gap between the two parts. This ensures the wood stays watertight and the knife stays hygienic. A glossy finish is applied to the handle right at the end of manufacture, to add an even more striking contrast with the blade.

A knife with an authentic design

This traditional Japanese knife stands out for the simplicity of its design, the quality of the materials used, and the remarkable effectiveness of its edge. To give it more character, the craftsmen have added the brand logo to the front of the blade, and discreet kanji on the back.

Your knife should be cleaned by hand, avoiding submerging the handle too much in water. 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.