Yuzo Black Nashiji 13,5cm Japanese handmade ko-bunka knife

A Japanese master blacksmith for authentic craftsmanship

This versatile ko-bunka knife is perfect for a multitude of cuts! Its blade lets you effortlessly cut a wide range of foods, including fruit, vegetables and pieces of meat. Its pointed tip and small size help you work with great precision. However, be careful not to use it on too hard foods such as squash or bones.

This handcrafted knife was designed by master craftsman Kouichi Tsurumaki, a Japanese blacksmith born in the late 40s. Initially specializing in the manufacture of sickles and axes for agricultural work, he has since developed remarkable expertise in the field of cutlery. With decades of experience, he has forged a large number of knives for Munetoshi, for example.

A Japanese knife made of quality materials

The blade of this handcrafted Japanese knife features San Mai construction, a typically Japanese method. This construction consists of a rigid steel core surrounded by a softer, folded-over outer layer. This protects the core while balancing its flexibility.

The core of this blade is made from Japanese Shirogami #2 steel, also known as White Paper Steel #2, manufactured by the renowned steelmaker Hitachi. This material has a high carbon content, reaching 1.2%: this is the essential element for increasing hardness, since high hardness confers a high-performance cutting edge.

As a result, this blade has a hardness of 61HRC on the Rockwell scale, guaranteeing excellent cutting edge retention as well as efficient cutting performance.

What's more, its microstructure is "pure" because its micro-carbides are evenly distributed: this offers enhanced resistance to wear and micro-cracking.

To complete the San Maï structure, a layer of soft iron is folded over the core to form the two outer layers, ensuring optimum hardness balance. However, due to the high carbon content of Shirogami steel, it is subject to oxidation, as is the outer layer.

The superimposition of these different layers creates a unique pattern along the cutting edge, forming a fine wave with random patterns.

The blade of this handcrafted knife features a Black Nashiji finish, giving the impression of a rough forged surface. This characteristic is achieved through a steel hardening technique that gives the blade an authentic, traditional appearance, greatly appreciated by Japanese chefs. It is this unique finish that inspired the name of the Yuzo Black Nashiji knife range.

The handle of this Japanese knife is made from rosewood, a robust and durable species. With its high density, it is resistant to humidity and condensation to prevent warping.

To add a touch of elegance, an ebony bolster complements the dark wood, while a white micarta ring adds a touch of refinement.

The handle is octagonal in shape for an ergonomic grip, suitable for both right- and left-handed users. It guarantees optimum comfort even during prolonged use.

Wood paste has been added where the blade joins the handle. This makes it watertight and prevents food from slipping inside.

How to care for your carbon knife

To care for your carbon knife, it's essential to wash it by hand only, using a non-abrasive sponge and a mild detergent, and avoiding getting the handle wet. The dishwasher is out of the question, as is soaking in the sink. Once washed, wipe dry immediately and store in a dry place.

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

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