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The versatile Yuzo knife for everyday cutting!
24cm San Maï structure blade: 3 superimposed layers of steel
1.5% carbon-enriched Japanese Aogami Super steel core
Covered with several layers ofstainless steel - Protection
Rockwell hardness of 65HRC: excellent edge retention
Hammered blade surface and rough forged finish - Traditional
Burnt oak handle - Octagonal shape
Made by Tsunehisa cutlery in Japan
Carbon knife: see our care instructions below
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This Kiritsuke knife is a versatile model that's practical for everyday use! You can use it to cut a wide variety of foods, including meat, fruit and vegetables. With its kiritsuke tip, you can be more precise when cutting! Do not use on hard foods such as squash, bones, etc.
The Japanese knives in this range are made by Tsunehisa cutlery in Japan.
Your artisan knife features a blade with a typically Japanese San Maï (meaning "3 layers") structure. This technique consists of forging a rigid steel core surrounded by a softer, folded-over steel layer. This provides greater strength: your blade is balanced and its core is protected!
The core of this blade is forged fromJapanese Aogami Super steel (also known as Blue Super Steel). It is produced by the world-renowned steelmaker Hitachi.
Aogami Super (AS) has a high carbon content of up to 1.5%. This is the element that increases the hardness of an alloy, since high hardness confers excellent edge retention over time. As proof, the hardness of this blade is 65HRC on the Rockwell scale: your blade has a long-lasting cutting edge and a high-performance cutting edge!
What's more, this steel is easy to sharpen when necessary, which is very practical!
Next, a softer layer of stainless steel surrounds the core to protect it and balance out its hardness. The latter provides better resistance to corrosion while giving it more "flexibility". The knife does not become truly flexible, but it does become less brittle with use.
Finally, the surface of this blade has a rough forged finish that adds authenticity. It has not been polished to retain a dark, traditional look. The blade has also been hammered for added character!
The handle of this Japanese kitchen knife is made from oak wood from the island of Kyûshû. This durable wood is highly resistant to shock, vibration and humidity. As a result, it doesn't easily warp in the face of condensation!
The end of the handle has been burnt to add extra strength to your handcrafted Japanese knife. This creates a highly successful contrast that is much appreciated!
The handle is octagonal in shape to suit the hands of all cooks, right- and left-handed alike! It offers an ergonomic, comfortable grip for optimal handling, especially when making long cuts.
Finally, wood filler has been added to fill the small gaps where the blade meets the handle. This ensures a watertight seal and prevents any water or food particles from seeping through.
To care for your carbon knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Once washed, wipe dry immediately and store in a dry place.
Do not use the dishwasher, and do not soak it in the sink!
Over time, the color of the blade may change slightly: this is normal! This is a natural carbon reaction caused by the acidity of the food you're cutting and the humidity in the air.
Discover the Yuzo brand of knives on KnifeLeader.eu!
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