Yuzo Black Nashiji 16,5cm Japanese handmade bunka knife

The bunka knife is ideal for making a wide range of cuts! With it, you can prepare a wide range of foods, such as pieces of meat, fruit or vegetables. Its point allows you to perform work requiring precision, just like its small blade. Be careful not to use it on hard foods such as squash, bones, etc.

This Yuzo knife was made by master blacksmith Kouichi Tsurumaki in Japan, a craftsman born in the late 40s. Initially specializing in the design of sickles and axes for agricultural work, he then moved into the field of cutlery, for which he has developed great expertise. His decades of experience have enabled him to develop his own forging techniques. In the course of his career, he has forged many knives, for example, for Munetoshi.

A Japanese craft knife with an effective cutting edge

The blade of this Japanese knife is forged with a typically Japanese San Mai (meaning "3 layers") structure. This technique consists of forging a rigid steel core, which is then covered with a softer outer layer that folds in on itself. As a result, your blade's core is protected and its hardness balanced.

To forge the core of this blade, we selectedJapanese Shirogami #2 steel (also known as White Paper Steel #2), produced by the famous steelmaker Hitachi. This alloy has a high carbon content of 1.2%, an essential element for increasing a steel's hardness (knowing that high hardness confers a high-performance cutting edge). As proof, this knife has a hardness of 61HRC on the Rockwell scale: its cutting edge is long-lasting and efficient.

The micro-structure of Shirogami #2 steel is also an advantage! Indeed, its composition is said to be "pure" because its micro-carbides are evenly distributed. As a result, it is more resistant to the risk of micro-cracking and wear.

To complete the San Maï construction, the core of the blade is covered with a layer of soft iron folded over itself to form the remaining 2 layers: this protects the core while providing optimum hardness. However, with its high carbon content, your handcrafted knife remains oxidizable and therefore requires careful maintenance to avoid corrosion.

The superimposed layers form a fine wave with unique patterns that can be seen all along the cutting edge!

Finally, the blade features a Black Nashiji finish that resembles a rough forged surface. This rendering is achieved by a steel hardening technique that gives the blade an authentic, traditional style. This unpolished blade effect is much appreciated by Japanese chefs! It was this finish that inspired the name of the Yuzo Black Nashiji knife range.

A Yuzo knife with an elegant, timeless handle

The handle of your handcrafted Japanese knife is crafted from rosewood, a strong, durable wood. Its high density makes it resistant to humidity and condensation, and it doesn't warp easily.

To complete the handle, an ebony bolster has been added: it perfectly matches the dark aspect of rosewood. A white micarta ring links the two parts, adding a touch of refinement.

The handle is octagonal in shape to suit all cooks: left- or right-handed! It offers an ergonomic grip for optimum comfort, especially when used for long periods.

Finally, wood putty is added where the blade joins the handle to fill any small gaps and make the whole thing watertight.

Caring for a carbon-enriched knife

To care for your carbon-enriched knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Do not use the dishwasher or leave it to soak in the sink. Wipe dry immediately after cleaning and store in a dry place.

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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