Yoshi G3 Handcrafted Japanese Chef's Knife 18cm

Genuine craftsmanship

The Wusaki Yoshi G3 18cm Japanese chef's knife is made by the Tsunehisa cutlery workshop in Japan. It brings together plenty of strengths: excellent cutting performance and a comfortable grip, all in a strikingly elegant package. As a chef's knife, it's built to be versatile, handling a wide range of cuts. There's no reason to wait to equip yourself with genuine Japanese quality through this useful, good-looking gyuto knife.

A resilient, high-performance edge

Built on a San Mai structure, the blade is made up of 3 alternating layers of steel. At its center sits a Ginsan steel core, a Japanese steel with a carbon content of 0.95% that gives the edge extra hardness and rigidity for lasting sharpness. This core is then wrapped in a layer of stainless steel for added protection and greater flexibility. The difference between the two steels can be seen running along the edge as a faint wave line. Hardness sits at 59/60 HRC on the Rockwell scale, which makes the blade easy to sharpen while still holding its edge well.

A durable oak handle

This Japanese knife features a smoked oak handle, a wood species resistant to impact, vibration and moisture. Baikoku oak goes through a smoking process that gives it a dark tone, which brings out its natural grain and authentic look. The octagonal handle provides an ergonomic grip suited to left- and right-handed cooks alike. Wood paste between the handle and the blade ensures a tight seal, keeping food particles and water from working their way inside.

A clean, authentic design

The blade of this knife has been finely hammered, and you can see small pitted patterns on its surface, like droplets splashing across the cutting face. Each piece is therefore unique! Finally, kanji characters have been discreetly engraved, adding even more authenticity to this Wusaki knife.

Care for your knife by hand, without running too much water over the handle, then wipe it dry with a soft cloth before storing it.

Japanese expertise in your kitchen

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.