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A handmade Yuzo knife for remarkable efficiency!
24cm blade in San Maï structure: 3 alternating layers of steel
Shirogami #2 Japanese steel core, enriched with approximately 1.2% carbon
Rockwell hardness of 61HRC: durable cutting edge
Unpolished blade surface for an authentic Black Nashiji finish
Octagonal-shaped handle for ambidextrous use - Ergonomic design
Made of rosewood with ebony Bolster set with a micarta ring
Handcrafted by Tsurumaki blacksmiths in Japan
Carbon knife requiring meticulous maintenance
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The blade of this Yuzo knife has been designed using the traditional San Mai technique (which means "3 layers" in Japanese). This process requires the creation of a rigid steel core surrounded by a softer outer layer folded in on itself. This technique aims to protect the blade's core while balancing its hardness.
The core of this blade is forged fromJapanese Shirogami #2 steel (also known as White Paper Steel #2), a renowned alloy manufactured by the renowned steelmaker Hitachi. With a high carbon content of up to 1.2%, it is the essential element for increasing the steel's hardness, offering excellent edge retention.
The hardness of this blade reaches 61HRC on the Rockwell scale, testifying to the efficiency of its cutting edge and its long-term durability.
The Shirogami #2 alloy also features an advantageous microstructure, characterized by a "pure" composition in which the micro-carbides are uniformly distributed. This feature gives your blade enhanced resistance to wear and possible micro-cracking.
The San Maï structure of this blade is completed by wrapping the core of the blade with a layer of soft iron folded in on itself, thus forming the two outer layers. This process protects the core and optimizes the hardness of your blade. However, due to the high carbon content, your Japanese knife is still subject to oxidation, requiring meticulous maintenance to avoid corrosion.
Along the cutting edge, you can observe a fine wave with a unique pattern, formed by the superimposition of different layers of steel.
Finally, the blade features a Black Nashiji finish, reminiscent of a rough forged surface. This steel-hardening technique gives your handcrafted knife an authentic, traditional style. This finish has an unpolished blade effect that is particularly appreciated by Japanese chefs, hence the name of the Yuzo Black Nashiji knife range.
The handle of your handcrafted Japanese knife is made from rosewood, a species renowned for its strength and durability. Thanks to its high density, this wood effectively resists humidity and condensation, thus limiting the risk of warping.
The handle is completed by an ebony Bolster, perfectly matching the dark aspect of the rosewood. A white micarta ring adds a touch of finesse, creating a harmonious transition between the two parts of your Japanese kitchen knife.
Octagonal in shape, this handle is designed to fit comfortably in the hands of all cooks, whether left- or right-handed. Its shape guarantees an ergonomic grip, ensuring optimum comfort, especially during prolonged use.
Finally, to ensure a perfect seal, wood putty is added where the blade joins the handle, filling any small gaps and preventing water infiltration.
The Kiritsuke knife is distinguished by its versatility, giving you the ability to make a variety of cuts with ease. Whether you're slicing vegetables, mincing meat or chopping herbs, this knife is an invaluable ally! Its sharp point also enables you to perform tasks requiring great precision. Note that it is not suitable for cutting hard foods such as squash or bones.
Your Yuzo knife was made by master craftsman Kouichi Tsurumaki in Japan, a blacksmith born in the late 40s. Originally specializing in the manufacture of sickles and axes for agricultural work, he then moved into the world of cutlery, where he has acquired considerable expertise. Drawing on decades of experience, he refined his own forging techniques. Over the course of his career, he has forged numerous knives, notably for the Munetoshi brand.
To care for your carbon steel knife, it should be washed exclusively by hand using a non-abrasive sponge and mild detergent, avoiding wetting the handle. Do not use the dishwasher, and do not leave the knife to soak in the sink. After washing, wipe the knife dry immediately, leaving no trace of moisture.
Over time, it is normal for the color of the blade to vary slightly. This natural phenomenon is a reaction of the carbon to the acids contained in the cut food or to the humidity in the air.
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