Wusaki Sakimaru BS1 Handcrafted Japanese Knife, San Mai Blade 30cm

The Sakimaru: a stunning handcrafted knife

The Wusaki Sakimaru BS1 knife is ideal for slicing through large cuts of meat or fish. The blade of the Sakimaru knife stands out for its thinness and length: this feature lets it cut through food without interruption. The fineness of its edge perfectly preserves the texture and fibers of the food. Slices come out consistent, thin and uniform. Its curve and slender silhouette echo traditional Japanese swords. In Japan, chefs use it mainly for preparing sashimi.

A high-carbon blade

The Wusaki Sakimaru knife is fitted with an Aogami 1 blade. This is a Japanese steel also called Blue Steel 1, developed by the excellent Japanese steelmaker Hitachi. With 1.3% carbon, Aogami is an alternative to stainless steel and is entirely regarded as a carbon steel. This high carbon content gives it an impressive hardness of 63 HRC! The result is a blade with a long-lasting edge that only needs infrequent sharpening. Aogami 1 is one of the most prestigious alloys, and it takes sharp expertise to work with it.

The Sakimaru knife is made by Tsunehisa, a unit bringing together a handful of Japanese craftsmen who are experts in steelworking. This carefully chosen steel is an oxidizable alloy, which therefore requires careful maintenance. Advice on this is given at the end of the page. The blade also benefits from a rough forged finish that gives it a character full of authenticity. This traditional look is highly valued by Japanese chefs.

A balanced San Mai design

To develop the blade, the craftsmen created what's known as a "San Mai" structure. These two terms mean "3 layers" in Japanese, and should normally give you a hint. A hard steel core is surrounded by two plates of a softer alloy. The Aogami cutting edge extends beyond the two soft steel layers to come into contact with the ingredients being cut. The soft steel is added to bring balance against the extreme hardness of the central alloy, thereby keeping the blade from becoming brittle.

The San Mai structure means an optimal balance between rigidity and flexibility: the blade stays incredibly sharp over time, while remaining sturdy through repeated use. The craftsmen's touch is also visible on the blade itself, where small ripples recall the layering of the alloys. Beyond improving cutting performance, San Mai is a legacy of an age-old technique that gives this knife an indescribable aura.

Rosewood on an ergonomic oval handle

The handle of this handcrafted Japanese knife is made with rosewood. This dense wood species stands out for its dark look and sturdiness. It holds up well against moisture and impact. Its oval shape is an advantage, offering a comfortable grip for right- and left-handed users alike. The bolster ensures continuity with the blade: it is made of pakka wood, a resistant material combining layered wood and resin, hot-pressed together.

This high-end knife requires careful maintenance to preserve its qualities over time. It is advised to wash it by hand and to avoid letting it soak in the sink under any circumstances. The dishwasher should be avoided in every case. Once clean, it should be fully wiped dry before being put away. For extra protection, applying a mineral oil to the blade between uses is a good habit to adopt.

Slice meat into fine strips with an exceptional knife.

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.