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A versatile, high-performance chef knife for all your cutting needs!
21cm blade in San Maï structure: superposition of 3 layers of steel
Japanese Aogami Super steel core: high carbon content (1.5%)
Wrapped in several layers ofstainless steel - Protection
65HRC Rockwell hardness: excellent edge retention
Forged finish and hammered surface - Authentic
Octagonal burnt oak handle
Handcrafted by Tsunehisa Cutlery, Japan
Carbon-enriched knife: requires careful maintenance
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The chef knife is a versatile model, ideal for everyday use! It makes it easy to cut a variety of foods, including meat, fruit and vegetables. So you can chop your herbs, mince your meat or slice your vegetables with ease! We recommend not using it on hard foods such as bones or squash.
The Japanese kitchen knives in this range are made by the Tsunehisa cutlery factory in Japan.
This handcrafted Japanese knife features a San Maï (meaning "3 layers") structure: a Japanese technique consisting of forging a central core of hard steel, wrapped around two layers of softer steel. This method gives the blade balance and durability, while protecting the core!
The core of the blade is made of Japanese Aogami Super steel (also known as Blue Super Steel), produced by the world-renowned steelmaker Hitachi, renowned for its quality alloys.
Aogami Super (AS) steel contains a high carbon content of around 1.5%, which considerably increases the alloy's hardness. High hardness ensures excellent edge longevity: in fact, the hardness of this blade reaches 65HRC on the Rockwell scale, guaranteeing a long-lasting cut and outstanding edge performance!
This steel also remains easy to sharpen, which is very practical when a sharpening session is required.
A softer layer of stainless steel surrounds the core to offer extra protection, balancing out the blade's hardness. This layer of stainless steel improves corrosion resistance and offers a certain suppleness that makes the blade less fragile in use, without making it truly flexible.
Finally, the surface of the blade has a rough forged finish, adding a touch of authenticity. Unpolished, it retains a dark, traditional look, while the hammer marks add even more character.
The handle of this Yuzo knife is made of oak from the island of Kyûshû. This wood is highly resistant to shock, vibration and humidity, and resists condensation well, reducing the risk of warping!
To further enhance this handcrafted knife, the end of the handle has been lightly burned, adding a much-appreciated touch of aesthetic contrast.
The octagonal handle is designed to suit all cooks, whether right- or left-handed. It offers an ergonomic and comfortable grip, guaranteeing excellent maneuverability even during long cutting sessions.
Finally, wood putty has been applied to fill the small gaps between the blade and the handle, ensuring an optimal seal that prevents any infiltration of water or food residues.
To care for your carbon knife, wash only by hand with a sponge and mild detergent, taking care not to wet the handle. After washing, dry immediately before storing in a dry place away from moisture.
Avoid the dishwasher at all costs, and never leave the knife to soak in the sink!
Over time, it is normal for the blade to change color slightly. This natural patina is a reaction of the carbon to the acidity of food and ambient humidity. This in no way prevents the use of your gyuto knife!
Explore the entire Yuzo knife collection on Knifeleader.eu!
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