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The Yuzo Japanese paring knife for precision work!
8cm blade, San Maï construction: 3 alternating layers of steel
Japanese Aogami Super steel core: high carbon content (1.5%)
Surrounded by layers ofstainless steel for enhanced protection
Rockwell hardness of 65HRC: efficient cutting edge
Forged finish and hammered blade surface - Authentic
Octagonal-shaped handle - Made of burnt oak wood
Made by Tsunehisa cutlery in Japan
Carbon-enriched knife: see our tips in description
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The paring knife is a multifunctional model that's very useful in everyday use! With its small blade, you can perform precision work on your fruit, vegetables or meat. Be careful not to use it on too hard foods such as squash, bones, etc.
The Japanese knives in this range are all designed by Tsunehisa Cutlery in Japan.
The blade of your handcrafted Japanese knife features a San Maï structure: a Japanese technique that consists of forging a rigid steel core wrapped in a layer of softer, folded-over steel. This method gives the blade optimum balance and enhanced protection for its core.
For the core of this blade,Japanese Aogami Super steel (also known as Blue Super Steel) was chosen. This steel is produced by the world-renowned steelmaker Hitachi.
Aogami Super (AS) steel has a high carbon content, reaching 1.5%. Carbon is a key element in increasing the hardness of an alloy, and high hardness contributes to excellent edge retention over time. With a hardness of 65HRC on the Rockwell scale, this blade offers a high-performance cutting edge for long-lasting sharpness!
Despite its high hardness, Aogami Super steel remains easy to sharpen with a stone, making regular maintenance of your handcrafted Japanese knife a breeze.
A layer of softerstainless steel is then added around the core to protect it and balance out its hardness. This layer provides greater resistance to corrosion while conferring a certain flexibility. It is important to note that this knife is not really flexible, but becomes less brittle with use.
Finally, the surface of the blade has a rough forged finish, giving it a special authenticity. Unlike a polished finish, it retains a dark, traditional look. What's more, the blade has been delicately hammered, adding an extra touch of character!
The handle of this Japanese kitchen knife has been crafted from oak wood from the island of Kyûshû. Renowned for its durability and resistance to shock, vibration and humidity, this species is not easily deformed by condensation.
The end of the handle has been deliberately burnt, adding extra strength to your handcrafted Japanese knife. This technique creates a successful visual contrast, much appreciated for its unique aesthetic.
The handle of this artisan knife is octagonal in shape, offering a comfortable grip suitable for all cooks, whether right- or left-handed. This ergonomic shape ensures optimum maneuverability, particularly when making long cuts.
Finally, to guarantee a watertight seal between blade and handle, wood paste has been carefully applied to fill the small gaps. This prevents the ingress of water or small pieces of food.
To preserve the quality of your carbon knife, it is essential to clean it exclusively by hand, using a soft sponge and mild detergent. Be sure to avoid wetting the handle during cleaning. After washing, dry the knife immediately and store it in a dry place, avoiding dampness.
It is important not to put your knife in the dishwasher or let it soak in the sink.
Over time, a slight variation in the color of the blade may occur - this is normal! This is a natural reaction of carbon to the acids present in cut food and to ambient humidity.
Discover the rest of the Yuzo Black AS knife range on KnifeLeader.eu!
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