{"product_id":"couteau-japonais-artisanal-wusaki-sakimaru-bs1-lame-san-mai-p237","title":"Wusaki Sakimaru BS1 Handcrafted Japanese Knife, San Mai Blade 24cm","description":"\u003ch2\u003eThe Sakimaru: a premium handcrafted Japanese knife\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eWusaki \u003ca href=\"\/en\/collections\/sakimaru-bs1-knives\"\u003eSakimaru BS1\u003c\/a\u003e knife\u003c\/strong\u003e is especially well-suited to cutting large pieces of meat or fish. The blade of the \u003cstrong\u003eSakimaru knife\u003c\/strong\u003e is remarkably thin and long: this distinctive feature lets it slice through food in one continuous motion. The fineness of its edge helps preserve the texture and fibers of the food. Slices come out even, thin and consistent. Its slender shape and the blade's slight curve echo traditional Japanese swords. In Japan, chefs use it in particular for preparing sashimi.\u003c\/p\u003e\n\u003ch2\u003eA forged, carbon-enriched blade\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe \u003cstrong\u003eWusaki Sakimaru knife\u003c\/strong\u003e is fitted with an \u003cstrong\u003eAogami 1\u003c\/strong\u003e blade. This is a Japanese steel also known as \u003cstrong\u003eBlue Steel 1,\u003c\/strong\u003e produced by the prestigious Japanese steelmaker Hitachi. With 1.3% carbon in its composition, Aogami stands apart from stainless steel and is fully considered a carbon steel. This high carbon content gives it an impressive hardness reaching 63 HRC! The result is a blade with long-lasting cutting quality that only needs infrequent sharpening. Aogami 1 is a costly alloy that calls for genuine expertise to work with. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe \u003cstrong\u003eSakimaru\u003c\/strong\u003e knife is the work of \u003cstrong\u003eTsunehisa\u003c\/strong\u003e, a small group of Japanese craftsmen who are experts in steelworking. This carefully selected steel is an oxidizable material, which therefore requires meticulous care. Advice on this is detailed at the end of the page. The blade also features a rough forged finish, giving it an authentic style naturally very popular with cooking professionals in Japan.\u003c\/p\u003e\n\u003ch2\u003eA \"San Mai\" structure for clean cuts\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eTo design the blade, the craftsmen created what is known as a \"San Mai\" structure. These two words mean \"3 layers\" in Japanese, which in theory should already give you a clue. A hard steel core is clamped between two layers of a less rigid alloy. Only the Aogami cutting edge rises above the two soft steel plates to come into contact with the food being cut. The soft steel is added to offset the very high hardness of the central alloy, preventing the blade from becoming brittle. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe \u003cstrong\u003eSan Mai\u003c\/strong\u003e structure optimizes the blade's balance between rigidity and flexibility: it stays formidably sharp over time, while resisting shocks and repeated use. The craftsmen's work is also directly visible on the blade, where small waves testify to the layering of the steels. Beyond considerably improving the blade's performance, the San Mai structure reflects age-old know-how that gives the knife a rather special aura.\u003c\/p\u003e\n\u003ch2\u003eA rosewood handle and meticulous care\u003c\/h2\u003e\n\u003cp\u003eThe handle of this \u003cstrong\u003ehandcrafted Japanese knife\u003c\/strong\u003e is made of \u003cstrong\u003erosewood\u003c\/strong\u003e. This very dense wood species stands out for its dark tone and sturdiness. It holds up well against moisture and impact. Its oval shape is an advantage, since beyond offering a comfortable grip, it makes the knife perfectly suited to both right- and left-handed users. The bolster connecting it to the blade is made of pakka wood, a very solid material combining layered wood and resin, hot-pressed together. \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003ehigh-end knife\u003c\/strong\u003e needs to be cared for carefully to preserve its qualities over time. It is recommended to clean it by hand and avoid letting it soak in the sink. The dishwasher, meanwhile, should be avoided entirely. Once clean, be sure to wipe it dry and let it become fully dry before putting it away. For extra protection, you can apply a mineral oil to the blade between uses.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0963\/1141\/1030\/files\/4_516de722-2f3f-4cdb-84ca-aa29d4a0af56.png\" alt=\"couteau sakimaru\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSlice beautiful cuts of meat with a stunning handcrafted knife.\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"WUSAKI","offers":[{"title":"Default Title","offer_id":51978969776470,"sku":"HLWWUS-SHI-SAKBS1-24","price":219.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1141\/1030\/files\/115985.jpg?v=1788871432","url":"https:\/\/www.wusaki.com\/en\/products\/wusaki-sakimaru-bs1-handcrafted-japanese-knife-san-mai-blade-24cm-p237","provider":"Wusaki","version":"1.0","type":"link"}