Kiritsuke knife 15cm Japanese artisanal Yuzo Black Nashiji

The Kiritsuke knife is a multi-functional knife that lets you cut a wide variety of foods! Thanks to its efficient blade, you can cut vegetables, chop herbs and mince meat with ease. Its typically Japanese tip allows you to work with greater precision. Do not use on hard foods such as squash or bones.

This Japanese knife was handcrafted by master blacksmith Kouichi Tsurumaki: a Japanese artisan born in the late 1940s. He began his career as a blacksmith making sickles and axes for field work, then turned to cutlery, where he gained decades of experience. Thanks to his long career, he has acquired extensive know-how and continues to use his skills to create high-quality knives. For example, he creates knives for Munetoshi.

An artisan Japanese knife that's practical and high-performance

The blade of your knife is built using the San Mai method, a traditional Japanese technique of forging a rigid steel core wrapped in a softer outer layer. This structure gives the blade strength and flexibility.

The blade core is made fromJapanese Shirogami #2 steel (also known as White Paper Steel #2), produced by the renowned steelmaker Hitachi. With a carbon content of 1.2%, it's the crucial element that increases hardness and gives your knife an effective cutting edge. This alloy has a hardness of 61HRC on the Rockwell scale, ensuring long edge retention and a high-performance cutting edge.

What's more, the microstructure is also an advantage, as its micro-carbides are evenly distributed to improve your craft knife's resistance to wear and micro-cracking.

The blade is then wrapped in a layer of soft iron that folds in on itself, creating the San Maï structure that balances the blade's hardness. However, with its high carbon content, your Yuzo knife is oxidizable and requires regular maintenance to prevent corrosion.

You can admire the layers superimposed along the cutting edge to form a wave of random patterns, unique to each piece!

The blade features a Black Nashiji finish, giving it a rough, unpolished forged appearance, appreciated by Japanese chefs for its authentic character. This result is achieved by using a steel hardening technique that gives your blade a dark, rustic appearance. It is this traditional finish that gives the Yuzo Black Nashiji knife range its name.

The handle of this Kiritsuke knife is made from rosewood, a robust, moisture-resistant species that is difficult to warp due to its high density.

An ebony Bolster completes the handle and adds character to your handcrafted knife. A white micarta ring is added between the two parts to add a touch of refinement.

The octagonal shape of the handle offers an ergonomic grip suitable for both right- and left-handed users. It guarantees comfort of use, even during prolonged tasks.

To make everything watertight, wood paste has been added where the blade fits into the handle.

Caring for a carbon knife

To preserve the quality of your carbon knife, it is essential to wash it by hand with a soft sponge and mild detergent, avoiding wetting the handle. Wipe dry immediately and store in a dry place. Do not use the dishwasher, or soak it in the sink for long periods.

Over time, the color of the blade may change slightly: this is normal! This is a natural reaction of the carbon, caused by the acidity of the food you are cutting or the humidity in the air.

Discover the entire Yuzo Black Nashiji range on KnifeLeader.eu!