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Choose a Japanese chef' s knife for everyday use!
Blade in San Maï structure: 3 superimposed layers of steel
1.5% carbon-enriched Aogami Super Japanese steel core
Stainless steel top layers for added protection
65HRC Rockwell: excellent edge retention - Robust
Hammered blade surface and traditional rough-forged finish
Burnt oak handle - Octagonal cut
Handcrafted by Tsunehisa Forge, Japan
Carbon knife: requires careful maintenance
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The chef knife is a true daily ally in the kitchen! Thanks to its versatile blade, you can easily cut all kinds of ingredients: crunchy vegetables, juicy fruit, tender meats... It can be used for a wide range of preparations, from slicing onions and chopping fresh herbs to mincing meat. However, to preserve the blade, it is best to avoid using it on very hard products such as bones or squash.
The Japanese knives in this range are the fruit of the expertise of the Tsunehisa forge, an artisanal cutlery company based in Japan, renowned for the quality of its blades.
This handcrafted Japanese knife features a blade forged using the San Maï technique, meaning "three layers": a typical Japanese process in which a hard steel core is inserted between two layers of softer steel. This design enhances the blade's strength and protects its core, while retaining good flexibility in use!
The center of the blade is made of Aogami Super steel, also known as Blue Super Steel, an alloy developed by Hitachi, a renowned Japanese steelmaker. This steel is renowned for its high-end performance and specific composition.
Aogami Super contains around 1.5% carbon, a high level that gives the steel its high hardness. As a result, the blade achieves a hardness of 65HRC on the Rockwell scale. This means that the cutting edge remains effective for a long time, for a clean, precise cut over the course of many uses!
Another advantage: despite its high hardness, Aogami Super steel remains relatively easy to sharpen, making it easy to maintain the cutting edge when the need arises.
This Japanese chef's knife is equipped with a flat grind, providing a very fine cutting edge, ideal for clean, precise cuts, even on the most delicate foods. The flat grind also offers smoother penetration into food and generates less cutting resistance. It's an excellent compromise between sturdiness and performance!
To strengthen the structure and limit susceptibility to corrosion, the core is encased in a softer stainless steel. The result is a blade with a slight suppleness to reduce the risk of breakage in the event of impact (without making it a flexible blade).
Finally, the blade has a rough forged finish, which emphasizes its handcrafted character. The dark, unpolished appearance, together with the visible hammer marks, gives it a rustic, authentic look, true to the aesthetics of traditional Japanese knives!
The handle of this Yuzo knife is crafted from oak wood from the island of Kyûshû, a local species renowned for its strength. This dense wood is highly resistant to humidity, shock and vibration, making it ideal for intensive use in the kitchen!
To add an original visual touch and further enhance its durability, the end of the handle has been lightly burnt. This aesthetic detail contrasts beautifully with the light color of the wood and underlines the handcrafted look of your Japanese kitchen knife.
Its octagonal shape offers a pleasant, stable grip! Whether you're left- or right-handed, you'll appreciate the comfort and precision of this well-balanced handle, even during long cutting sessions in the kitchen.
Finally, wood putty has been applied to the junction between blade and handle, to fill any small gaps. This process guarantees optimum watertightness and prevents the infiltration of liquids or food particles, for impeccable hygiene.
To prolong the life of your carbon steel blade, we recommend hand-washing only, with a soft sponge and a non-aggressive product. Take care to avoid wetting the handle, and dry the knife immediately after use before storing it in a dry place.
Do not put in the dishwasher or soak in the sink, as this could damage both blade and handle!
Over time, the blade may develop a slight patina: this is a natural phenomenon due to the reaction of carbon to the acidity of food or humidity. This change in color is completely normal and in no way alters the cutting qualities of your gyuto knife!
Discover all Yuzo knives directly on Knifeleader.eu!
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