Yuzo Black Nashiji 12cm japanese handmade Utility knife

This Universal knife is ideal for a wide range of cutting tasks! Use it to prepare your fruit and vegetables, or to carry out small cutting jobs. Its efficient blade is small enough to cut with precision. Be careful not to use it on hard foods such as squash or bones.

This Yuzo knife was hand-forged by master craftsman Kouichi Tsurumaki. He is a Japanese blacksmith born in the late 40s who has been working in the cutlery industry for several decades, even though he originally specialized in creating sickles and axes for field work. This experience gave him a wealth of knowledge and enabled him to develop techniques that he still uses today. For example, he creates knives for Munetoshi.

A Japanese knife in high-quality Shirogami steel

Your handcrafted knife features a blade with a typically Japanese San Maï (meaning "3 layers") structure. This construction consists of a rigid steel core which is then covered by a softer layer that folds in on itself. This provides protection for the core of your blade, while giving it greater flexibility.

For this Japanese knife, the steel selected for the core is Shirogami #2 (also known as White Paper Steel #2), produced by the famous steelmaker Hitachi.

This alloy has a high carbon content of 1.2%: this is the essential element that increases the hardness of a steel, since high hardness gives your knife better edge retention. In fact, on the Rockwell scale, Shirogami #2 steel has a hardness of 61HRC, making it a durable and efficient cutting edge.

In terms of its micro-structure, this Japanese steel has a "pure" composition, as its micro-carbides are evenly distributed. This increases resistance to wear and micro-cracking.

To complete the San Maï structure, a layer of soft iron that folds in on itself covers the core to form the 2 remaining layers. These ensure a more balanced hardness. However, due to its high carbon content, Shirogami steel remains oxidizable and therefore requires careful maintenance. The same applies to the top layer.

You can observe the superimposition of the different layers along the cutting edge, where they form a fine wave with random patterns for a unique result on every piece!

The blade of your handcrafted knife features a Black Nashiji finish, giving the impression that the surface has not been polished, as with rough forging. This effect is achieved using a steel hardening technique that gives your blade a dark, rustic appearance. The result is authentic and traditional, much appreciated by Japanese chefs! It's this unique finish that gives the Yuzo Black Nashiji knife range its name.

A handcrafted knife with a sturdy handle

The handle of your handcrafted Japanese knife is made of rosewood, a robust and durable species. This wood has a high density, making it resistant to humidity and condensation, and very difficult to warp.

To complete the handle, an ebony bolster is added. It blends perfectly with the dark wood for a handle with character. A white micarta ring links the two parts, adding a touch of finesse to the whole.

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

Finally, wood putty has been added where the blade meets the handle to fill in the small gaps. This prevents food from slipping inside, and makes the whole thing watertight.

Caring for your carbon-enriched knife

To care for your carbon-enriched knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. The dishwasher is out of the question, and don't leave it soaking in the sink! Wipe dry after cleaning to keep it in a dry place.

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're cutting or the humidity in the air.

Find the full Yuzo Black Nashiji range on KnifeLeader.eu!