Yoshi G3 Oak Handcrafted Japanese Bunka Knife 17cm

A multi-purpose knife with a pointed blade

The Wusaki Yoshi G3 bunka knife 17cm is made in Japan by the Tsunehisa cutlery workshop. It's a remarkably effective tool for cutting, slicing or chopping your meat, fish and vegetables. Its versatility is its main strength, much like a santoku knife or a chef's knife. Its extremely pointed blade delivers real cutting precision. It's sure to earn its place with cooks who love beautiful knives!

A San Maï blade construction

The bunka knife has a Ginsan steel core, an alloy reaching 0.95% carbon to give it a harder, more rigid edge. The Ginsan core is sandwiched between a layer of stainless steel. This gives the blade a San Mai structure, since it uses three alternating layers of steel. This steel reaches a rigidity of 59/60 HRC on the Rockwell scale, a level that ensures excellent edge retention and easy sharpening. The layering is visible on the blade, where you can make out a small wave pattern.

The character and strength of an oak handle

This handcrafted knife is fitted with a superb smoked oak handle, a wood chosen for its ability to absorb impact, its water resistance and its resistance to vibration. The baikoku oak is treated with smoking, a method that gives it its distinctive dark color. This tone brings out even more character in its natural grain. This eight-sided handle gives a comfortable grip for right- and left-handed cooks alike. The wood paste inserted between the handle and the blade gives a remarkable seal, acting as a barrier against water and food residue.

Meticulous finishing

The blade of this Japanese knife also features authentic hammering, whose result can bring to mind drops of water splashing across the cutting surface. Kanji engraved on the steel add a further distinctive touch to this exceptional piece. Whether you're a professional chef or a keen home cook, this handcrafted Japanese knife rises to the highest standards of cutting.

Clean the knife by hand, without getting the handle too wet. Dry the knife with a soft cloth before storing it.

A knife born of authentic Japanese craftsmanship

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.