Kiritsuke knife 18cm Japanese artisanal Yuzo Black Nashiji

This handcrafted Japanese knife was forged by master craftsman Kouichi Tsurumaki: a blacksmith born in Japan in the 1940s. He originally specialized in making sickles and axes for agricultural work. He later entered the cutlery business, where he acquired many techniques and decades of experience. He forged a large number of knives, for example, for Munetoshi.

The Kiritsuke knife is a multi-purpose model that lets you make a wide range of cuts! Chop vegetables, mince meat or chop herbs with ease. What's more, its sharp tip means you can tackle any job requiring precision! However, be careful not to use it on excessively hard foods such as squash, bones, etc.

A handcrafted knife with an authentic blade

This Japanese knife has a typically Japanese San Maï structure. This technique consists of forging a rigid steel core, which is then surrounded by a softer layer of steel that folds in on itself. This protects the core while balancing the blade's suppleness.

The core of this blade is forged from Japanese Shirogami #2 steel (also known as White Paper Steel #2), manufactured by world-renowned steelmaker Hitachi. This alloy has a high carbon content of 1.2%: this is the essential element for increasing the hardness of an alloy, bearing in mind that high hardness provides excellent edge retention.

As a result, the hardness of this Yuzo knife is 61HRC on the Rockwell scale, proof that your blade performs well and that its cutting edge retains its edge for a long time.

As for its micro-structure, the Shirogami alloy is also an advantage! In fact, its composition is said to be "pure", as the micro-carbides are evenly distributed to add resistance to wear and micro-cracking.

To complete the San Maï structure, a layer of soft iron covers the heart of the blade to protect it and make it more supple. However, this handcrafted knife remains oxidizable and requires careful maintenance to avoid corrosion.

You can observe the superimposition of the different layers of steel along the cutting edge: it forms a wave with random patterns that is unique to each piece!

Finally, the surface of this knife boasts a Black Nashiji finish, similar to brute forging. This appearance is achieved through a steel hardening technique that gives the blade an authentic, rustic appearance much appreciated by Japanese chefs. It is this unique finish that gives the Yuzo Black Nashiji knife range its name.

The Yuzo knife with ergonomic handle

The handle of your knife is made of rosewood: a solid, durable wood. Its high density makes it resistant to humidity and prevents warping.

To complete the handle, an ebony Bolster is added, which perfectly matches the dark aspect of rosewood. It is set with a white micarta ring that adds a touch of refinement to the ensemble.

The handle of this handcrafted Japanese knife is octagonal in shape to suit all cooks: left- or right-handed! It offers an ergonomic grip for comfortable use, especially during prolonged use.

Finally, wood putty is added where the blade joins the handle to fill any small gaps. This makes it watertight and prevents water from seeping inside.

Caring for your carbon knife

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

With the passage of time, the color of the blade may vary slightly: this is normal! This is a natural reaction of the carbon caused by the acidity of the food you're cutting or the humidity in the air.

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