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Choose a Yuzo universal knife for all your cutting needs!
13.5cm blade in San Maï: superposition of 3 layers of steel
1.5% carbon-enriched Aogami Super Japanese steel core
Upper layers in stainless steel - optimum protection
65HRC Rockwell hardness: excellent edge retention
Hammered blade surface with traditional rough-forged finish
Burnt oak wood handle - Octagonal cut
Made by Tsunehisa Cutlery, Japan
Carbon knife: requires careful maintenance
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The utility knife is a versatile tool, perfect for everyday use! Thanks to its small blade, it's ideal for precision tasks, whether cutting fruit, vegetables or meat. However, it is important not to use it on excessively hard foods, such as squash or bones.
All the knives in this range are made in Japan by Tsunehisa Cutlery, guaranteeing real craftsmanship!
The blade of your Japanese knife features a San Maï structure, a traditional Japanese technique. This consists of forging a hard steel core, enveloped by a softer, folded-over layer of steel. This method ensures optimum balance, while offering extra protection to the core of the blade!
The core of this blade is made of Aogami Super steel, also known as Blue Super Steel. This high-grade Japanese steel is produced by the world-renowned steelmaker Hitachi.
Aogami Super (AS) steel is rich in carbon, with a content of up to 1.5%. This element plays an essential role in increasing the hardness of an alloy, enabling the blade to maintain an excellent, long-lasting cutting edge. With a hardness of 65HRC on the Rockwell scale, this blade guarantees outstanding cutting performance and enhanced durability!
Despite this hardness, Aogami Super steel remains relatively easy to sharpen with a stone, simplifying regular maintenance of your handcrafted Japanese knife. Its "flat" shape makes it even stronger! Overall, a flat edge is aesthetically pleasing and easy to reproduce when sharpening.
To reinforce core protection, a softer layer of stainless steel is applied. This not only protects the blade against corrosion, but also adds a certain suppleness to make it less brittle in use, without making it flexible.
The blade is also distinguished by its rough-forged finish, which lends it an authentic, traditional charm, with a uniquely dark appearance. Finally, hammering patterns give your Japanese kitchen knife added character and an extra aesthetic touch.
The handle of this rough-forged knife is made from oak from the island of Kyûshû. This species is renowned for its sturdiness and resistance to shock, vibration and humidity, making it unlikely to warp due to condensation.
The end of the handle has been carefully burned, further enhancing its solidity while offering a distinctive visual contrast, much appreciated for its unique aesthetic.
The octagonal shape of the handle ensures a comfortable, ergonomic grip, suitable for both right- and left-handed users. This shape offers ideal maneuverability, particularly useful for prolonged cutting!
Finally, to ensure a perfect seal between blade and handle, wood paste has been meticulously applied to seal small gaps, preventing the infiltration of water or food residues.
To care for your carbon knife, it's crucial to wash it exclusively by hand, using a soft sponge and a non-aggressive detergent. Be careful not to get the handle wet when cleaning. Once washed, dry the blade immediately and store the knife in a dry place, away from moisture.
It is essential not to put your knife in the dishwasher or let it soak in water.
Over time, the blade may change color slightly, which is perfectly normal. This natural patina results from the reaction of carbon with the acidity of food and humidity.
Discover other Yuzo Japanese craft knives on Knifeleader.eu!
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