Yuzo Black AS burnt oak 17cm japanese handmade bunka knife

A high-performance, long-lasting blade in Aogami Super steel

This bunka knife features a blade designed using the traditional Japanese San Mai method: a technique that involves superimposing three layers of steel. At the heart of the blade is a hard core, surrounded by an outer layer of softer steel that folds in on itself. This protective envelope gives the blade added strength, while preserving its robustness. Thanks to this artisanal method, your Yuzo Japanese knife boasts an optimal balance, combining the strengths of both types of steel.

For this blade, the core is made fromJapanese Aogami Super steel, also known as Blue Super Steel. This raw material is produced by the renowned steelmaker Hitachi, a company internationally recognized for its many advances in the field of alloys.

Aogami Super (AS) steel is rich in carbon, with a high content of 1.5%. This characteristic gives the blade great rigidity for greater durability. What's more, a high-carbon alloy offers excellent edge retention over time. With such a high carbon content, this blade achieves a hardness of 65HRC on the Rockwell scale, proof of its ability to make effortless cuts over a long period of use. This practical alloy is also easy to sharpen when required.

As previously explained, for the creation of the San Maï, the Aogami Super steel core is wrapped in a layer of stainless steel. This outer layer gives the blade increased resistance to corrosion, while maintaining a certain flexibility. This kitchen knife does not become flexible, but it is slightly more resistant to impact and less breakable.

Last but not least, this blade has a rough forged finish that gives it a traditional character. Its surface is unpolished, giving it a distinctive dark look. What's more, the blade is hammered, adding an extra touch of character to its authentic design.

Ergonomic handle for optimum handling

The handle of your Yuzo Japanese knife is made of oak wood from the island of Kyūshū. This choice is based on the durability of this species, which stands the test of time. For this reason, it is often used in furniture design. Oak is particularly resistant to moisture, shock and vibration, enabling it to retain its original shape over the long term.

The end of the handle has been burnt, giving it a darker hue. This technique further enhances its strength, while giving it a distinctive style that is much appreciated by chefs. The contrasting colors add a touch of elegance to the whole.

The handle is octagonal in shape with eight sides, offering great versatility to both right- and left-handed cooks. Its lightness and maneuverability make this handcrafted knife a pleasure to use, even for long cuts.

Wood putty is used to ensure an optimum seal against moisture and any small food residues that might infiltrate. This method fills the small gaps where the blade meets the handle.

A practical Yuzo Japanese knife

The bunka knife is a versatile model, ideal for a wide variety of cuts. It is perfect for preparing a variety of foods such as meat, fruit and vegetables. Thanks to its fine point, it offers great precision, making meticulous work easier.

To preserve the quality of your carbon knife, it is essential to wash it by hand using a sponge and mild detergent. Do not soak it in the sink, and do not put it in the dishwasher. As this knife is oxidizable due to its carbon content, it is imperative to protect it from moisture. Avoid getting the handle wet.

When using this knife, wipe the blade regularly to avoid prolonged contact with the acidity of food.

As time goes by, the color of your blade may change slightly: this is normal! This is a natural reaction caused by the acidity of the food you're cutting or the humidity in the air.

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