{"product_id":"couteau-japonais-artisanal-wusaki-sakimaru-bs1-lame-san-mai-30cm-p265","title":"Wusaki Sakimaru BS1 Handcrafted Japanese Knife, San Mai Blade 30cm","description":"\u003ch2\u003eThe Sakimaru: a stunning handcrafted 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 ideal for slicing through large cuts of meat or fish. The blade of the \u003cstrong\u003eSakimaru knife\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eA high-carbon 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 called \u003cstrong\u003eBlue Steel 1,\u003c\/strong\u003e 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. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe \u003cstrong\u003eSakimaru\u003c\/strong\u003e knife is made by \u003cstrong\u003eTsunehisa\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003ch2\u003eA balanced San Mai design\u003c\/h2\u003e\n\u003cp style=\"text-align:justify;\"\u003eTo 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. \u003c\/p\u003e\n\u003cp style=\"text-align:justify;\"\u003eThe \u003cstrong\u003eSan Mai\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eRosewood on an ergonomic oval handle\u003c\/h2\u003e\n\u003cp\u003eThe handle of this \u003cstrong\u003ehandcrafted Japanese knife\u003c\/strong\u003e is made with \u003cstrong\u003erosewood\u003c\/strong\u003e. 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. \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003ehigh-end knife\u003c\/strong\u003e 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.\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 meat into fine strips with an exceptional knife.\u003c\/h4\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"WUSAKI","offers":[{"title":"Default Title","offer_id":51978976461142,"sku":"HLWWUS-SHI-SAKBS1-30","price":279.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1141\/1030\/files\/115986.jpg?v=1788871436","url":"https:\/\/www.wusaki.com\/en\/products\/wusaki-sakimaru-bs1-handcrafted-japanese-knife-san-mai-blade-30cm-p265","provider":"Wusaki","version":"1.0","type":"link"}