Wusaki Ebony VG10 Santoku Knife 17cm ebony handle

All Wusaki kitchen knives are manufacured in small cutlery factory in the north of Canton, the capital city of the Guangdong province in Western China. This province is historically known for its know-how in the making of knives. It must be noted that even though they are made in China, the expertise of Wusaki is based on the professional, European standards, which is proven by the undeniable excellent quality of its kitchen knives.

The Wusaki Ebony VG10 knife range offers the most important types of knives used in the ktichen. For example, the santoku knife in this page is a must-have for the fans Japanese-style blades. This knife stands out for its versatility as it can be used for working with almost every type of food, which is why it is often considered a great alternative to a chef knife.

A blade like no other

This santoku knife has a scalloped blade with a length of 17cm. The dimples on the blade surface make the steel surface less "sticky", which reduces the amount of food that remains on the blade after being cut. The slightly round shape of the blade helps create a pendulum effet during your cuts, which is ideal when working with vegetables.

With Japanese VG10 steel core, this blade is characterised for a remarkable hardness that enables it to remain sharp for a long time. The core has 1% of carbon content that allows the steel to reach a hardness rating of 60 HRC in the Rockwell scale. Thanks to this high level of hardness, the blade does not require to be sharpened as often as most kitchen knives out there.

The core is then wrapped by 67 layers of soft and hard steel creating thus what is commonly known as a damascus blade. The combination of soft and hard steel layers give the blade an optimal balanace between rigidity and flexibility. On top of that, the different steel layers create original patterns on the blade's surface that embellish the overall knife's look.

Its V-shaped edge easily penetrates into your food ingredients without wrecking its internal fibres. The final sharpening was done by hand using a leather band whilst holding the blade at a total sharpening angle of 30° (15° on each side of the blade). The result is remarkable: an ultra sharp blade right out of the box!

Last but not least, the blade also has a polished surface with a mirror effect that gives theat final touch of elegance to your knife. Nonetheless, your should know that the polished surface is not just a matter of aesthetics but also of quality as it makes the blade more resistant to corrosion because it makes the steel less porous.

The handle that makes the difference

Made of ebony that has been sanded and treated to be suitable for use in the kitchen, the handle is a pleasure to hold in your hand. The dark tone of the wood perfectly contrast the steel of the blade. The veinings present on each handle are unique, so no two knives are the same.

Its octagonal shape allows a comfortable grip that adapts well to left and right handed cooks, as well as small and big hands. To make them easier to maneuver, the handles of all Wusaki knives are a bit longer than the average handle, and the one in this santoky knife is not the exception.

Taking care of this masterpiece

You should always wash this knife by hand. You should do it with lukewarm water and mild soap whilst trying to wet the handle as least as possible, because wood is not a good friend of humidity. Then, immediately dry your knife using a soft cloth, and finally, store it in a safe place free of humidity. 

Important to know: the knife is sold with a blade that is slightlu oily. This is normal as the oil protects the steel of the blade. All you need to do is to rinse it off before using the knife of the first time.

Check out all the other knives available in the Wusaki Ebony VG10 series here on MyChefKnives!