Kiritsuke knife 21cm japanese artisanal Yuzo Black Nashiji

A handcrafted Japanese knife with quality materials

The blade of this Yuzo knife has been designed with a typically Japanese San Maï (meaning "3 layers") construction. This process consists of manufacturing a rigid steel core, which is then surrounded by a softer outer layer that folds in on itself. This protects the blade's core and balances its hardness.

The core of this blade is made ofJapanese Shirogami #2 steel (also known as White Paper Steel #2), an alloy produced by the famous steelmaker Hitachi. It has a high carbon content of up to 1.2%: this is the crucial element for increasing a steel's hardness, since high hardness confers excellent edge retention.

The hardness of this blade, for example, is 61HRC on the Rockwell scale, proving that its cutting edge is effective and retains its sharpness for a long time.

The Shirogami #2 alloy also boasts an advantageous micro-structure: its composition is said to be "pure", since its micro-carbides are evenly distributed. Your blade is therefore more resistant to wear and the risk of micro-cracking.

Finally, on the San Maï structure, the core of the blade is surrounded by a layer of soft iron that folds in on itself to form the two remaining layers: the core is protected and hardness is optimal. However, with its high carbon content, your Japanese knife is still oxidizable and therefore requires careful maintenance to avoid corrosion.

All along the cutting edge, you can see the different layers alternating to form a fine wave with patterns unique to each piece!

Finally, the blade features a Black Nashiji finish, similar to a rough forged surface. This is a steel hardening technique that gives your handcrafted knife that authentic, traditional look. This unpolished blade effect is much appreciated by Japanese chefs! It's this finish that gives the Yuzo Black Nashiji knife range its name.

The handle of your Japanese knife is made of rosewood: a strong, durable wood. The wood's high density makes it resistant to humidity and condensation, making it difficult to warp.

An ebony Bolster is added to complete the handle: it perfectly matches the dark aspect of rosewood. A white micarta ring links the two parts, adding a touch of finesse.

With its octagonal shape, this handle adapts to the hands of all cooks, whether left- or right-handed! It guarantees an ergonomic grip for optimum comfort, especially during prolonged use.

Finally, wood filler is added where the blade meets the handle to fill any small gaps. This prevents water from seeping in and makes the whole unit watertight.

Choose a versatile Japanese knife

The Kiritsuke knife is a multi-purpose model that lets you make a wide range of cuts! With it, you can slice your vegetables, mince your meat or chop your herbs with ease. Its tip enables you to perform work requiring precision. Be careful not to use it on hard foods such as squash, bones, etc.

Your Yuzo knife was forged by master craftsman Kouichi Tsurumaki in Japan, a blacksmith born in the late 40s. Initially specializing in the manufacture of sickles and axes for field work, he then moved into the world of cutlery, for which he has developed considerable expertise. With his decades of experience, he was able to develop his own forging techniques. Throughout his career, he has forged numerous knives, for example, for Munetoshi.

Our tips for maintaining a carbon knife

To care for your carbon 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. After washing, wipe dry immediately for moisture-free storage.

Over time, the color of your blade may change 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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