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Choose the Yuzo chef' s knife for efficient, long-lasting sharpness!
18cm San Maï blade: alternating 3 layers of steel
Japanese Shirogami #2 steel core, enriched with approximately 1.2% carbon
61HRC Rockwell hardness: excellent edge retention
Traditional Black Nashiji finish - unpolished blade surface
Carved octagonal handle - Made of rosewood
Ebony bolster and white micarta ring - Elegant
Hand-forged by Tsurumaki craftsmen in Japan
Carbon knife: see maintenance below
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This Japanese chef knife is a multifunctional model that lets you make a wide variety of cuts! With it, you can slice fruits and vegetables, mince meats and chop herbs with ease. Just be careful not to use it on hard foods such as squash, frozen foods or bones.
This handcrafted Japanese knife was made by artisan Kouichi Tsurumaki in Japan: a blacksmith who was born in the late 1940s. When he began his career, he specialized in making sickles and axes for agricultural work. Several years later, he began making Japanese kitchen knives and acquired a wealth of knowledge. Today, he has decades of experience and has developed his own forging techniques. He has forged a large number of Japanese knives over the course of his career, including Munetoshi knives.
This chef's knife features an 18cm blade that has been manufactured with a typically Japanese San Maï (meaning "3 layers") structure. This process consists of manufacturing a core of rigid steel, which is then enveloped by a layer of softer steel folded on itself to form the remaining 2 layers. This technique balances the blade's hardness while protecting the core at its center.
The core of this blade is made from Japanese Shirogami #2 steel (also known as White Paper Steel #2), produced by the internationally renowned steelmaker Hitachi. This alloy has a high carbon content of 1.2%: this is the essential element for increasing hardness, since high rigidity confers a long-lasting, high-performance cutting edge.
The hardness of this Japanese kitchen knife is 61HRC on the Rockwell scale. This means excellent edge retention and an efficient cutting edge!
In terms of its micro-structure, Shirogami #2 steel has a "pure" composition, as the micro-carbides that make it up are evenly distributed. As a result, your blade is more resistant to the micro-cracks that can occur when cutting, as well as to wear and tear.
Finally, the core of the blade is covered by a layer of soft iron to ensure better protection. However, due to its high carbon content, this handcrafted Japanese knife is subject to oxidation and therefore requires careful maintenance to avoid corrosion.
You can observe the superimposition of the different steels along the edge: it forms a fine wave with random patterns. They are unique on every Yuzo knife!
The blade surface of your handcrafted Japanese knife features a Black Nashiji finish, resembling rough forging. This is a traditional finish obtained by hardening the steel, and it's what gives your handcrafted knife its authentic look! This unpolished blade effect is much appreciated by Japanese chefs. It is this unique finish that has given this range of Japanese knives its name.
The handle of your knife is made from rosewood, a strong, durable wood. With its high density, this wood is resistant to humidity and is difficult to warp despite condensation.
The handle is accompanied by an elegant ebony bolster. This is connected to the handle by a white micarta ring, which contrasts perfectly with the rest of the knife.
With its octagonal shape, this Japanese knife can be used by all cooks, right- and left-handed alike! It features an ergonomic grip for perfectly controlled handling, particularly when used for long periods.
Finally, wood putty is added where the blade joins the handle to fill any small gaps. This makes the whole unit watertight, preventing small pieces of food and water from seeping through.
To care for your carbon-enriched knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink!
Over time, the blade of your knife may change color slightly, which 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 a wide selection of handcrafted Japanese knives on KnifeLeader.eu!
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