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Wusaki Yasuko VG5 Japanese chef knife 21cm

The most essential knife in your kitchen.

Effortless and precise cuts guaranteed.

149,90 €

More info

A chef knife tailor-made for chefs 

The Wusaki Yasuko VG5 Japanese chef knife 21cm is manufactured in Seki, in Japan, by Sanetsu. You can perform a very wide range of cutting tasks with it such as: chopping and dicing lots of vegetables with a stunning efficiency. It a great all-rounder, which is also designed to slice meat perfectly. With such versatility and reliable performance, this knife is suitable for both professionals and amateur cooks who can now taste the unmatched Japanese manufacture at an excellent money-to-quality ratio.

A sharp edge like no other

The blade is made of 3 steel layers where the hard core VG5 japanese steel is protected in between two layers of softer cladding steel. This San Maï structure gives the best of both worlds: a long-lasting sharp edge with. The high carbon core is the only part of the knife that is involved in cutting, therefore all of the advantages of high carbon steel are located where you need it, on the edge. The cover of the blade is made of stainless steel so will not rust in normal use.

Geared with triple-riveted handle

The handle is manufactured with Pakkawood, which is made from hardwood laminate material and resin composite. This engineered wood is both heat and water-resistant. The handle also features three crossing stainless steel rivets that hold securely the overall structure of the knife. The end result of this premium composition is a very comfortable grip that feels solid and sturdy in your hand. Last but not least, the bolster povides a smooth transition from the blade to the handle, it contributes to better balance and improves control of the knife while using it. It is equally suitable for right-handed and left handed person. 

Built for high-precision cuts

The blade is hand-sharpened with a whetstone, according to different angles very acute on both sides. This technique differs from the traditionnal one usually performed on japanese knives , but you can feel the sharpness from the first cut right out of the box, your food will be diced and sliced perfectly.

For maintenance purposes, we strongly recommend to hand wash your blade using a damp sponge with gentle dish soap after each use. Dry the blade thoroughly immediately with a clean and absorbent cloth to avoid the appearance of rust and other marks over time.couteau de chef japonais wusaki yasuko

The king in the kitchen