Japanese knife crafting par excellence.
Built for high-precision cuts.
The Wusaki Yoshi G3 Japanese chef knife 21,5cm is incredibly well made in Japan, by the famous blacksmith house Tsunehisa. It offers many advantages: a long-lasting sharpness and a comfortable grip with a magnificent design to go along. Its wide blade allows enough knuckle clearance in order for you to perform all your cuts with an outstanding efficency.
The blade has a San Maï structure, which translates as three flat things. The central core (cutting edge) is made with a hard Japanese steel called Ginsan, enriched with 0.95% of carbon. This alloy allows the edge to reach a level of hardness of 59/60 HRC which makes it durable and also easy to resharpen. The external layers are made up of a milder and more pliable steel to give the blade enough shock resistance and also to prevent it from shattering which is a common problem with blades made of pure hard steel.
The Honoki wooden handle brings lightness to the knive. The polished wood offers a very comfortable and secure grip when performing any type of cut. Its oval shape suits both left-handed and right-handed users. The bloster is made of black Pakkawood, a very coveted and sought-after engineered wood mostly for its high resistance and durability. Indeed, it is made from impregnated wood veneers and composite resin, this combination gives added resistance to humidity, fluctuations in temperature and shocks. Last but not least, the bolster is filled up with wood paste to make it water-resistant and hygienic.
This knife was hammered which explains the pitted patterns that could remind drops of water splashing onto the surface of the blade. These gorgeous patterns vary from one another which means that each piece is unique. Lastly, the Kanjis subtly engraved brings even more anthenticity to the knife.
To ensure proper care and maintenance, hand wash the blade, and dry it right after with a clean cloth.