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The Wusaki Yuzo BS2 range embodies excellence in handcrafted cutlery. Each knife in this range is crafted with meticulous attention to detail and quality. Made by the Muneishi forge, this knife is a precision model, offering exceptional sharpness thanks to superior materials and traditional craftsmanship. The handcrafted production of these knives involves complex processes, from forging to tempering, hammering to sharpening, carried out by expert blacksmiths to guarantee tools that are both high-performance and long-lasting.
The knives in the Wusaki Yuzo BS2 range are ideal for professional and passionate cooks looking for robust, high-performance, authentic tools. Whether for chopping, mincing or mincing, these knives will accompany you efficiently in all your cutting tasks.
Craftsmanship for exceptional knives
Wusaki Yuzo BS2 knives are the fruit of artisan know-how handed down from generation to generation at the Muneishi forge, founded in 1955 by Hirotaka Muneishi. Production is carried out entirely by hand by master blacksmith Kosuke Muneishi, who supervises all stages of manufacture: from forging and tempering to hammering and sharpening. This artisanal manufacturing process guarantees not only top-quality knives, but also unique pieces, each with its own particularities.
Aogami 2 blade for a long-lasting, precise edge
The blade of these handcrafted knives is made from **Aogami 2**, a Japanese steel renowned for its ability to maintain a clean, precise edge. Aogami 2, produced by Hitachi steel mills, has a high carbon content of 1.2%, higher than the average of steels used in Western cutlery, resulting in a hardness of 60-62 HRC on the Rockwell scale.
This high carbon content provides a sharp, long-lasting edge, ideal for clean, efficient cutting. In addition, the steel is enriched with chromium, which improves corrosion resistance and increases longevity. The rough-forged finish adds a rustic, authentic touch, particularly appreciated by Japanese chefs, while ensuring the blade's great sturdiness.
San Maï process for optimum strength and flexibility
The blade of the Wusaki Yuzo BS2 knife is made using the **San Maï** technique, which involves the use of three layers of steel. The core of the blade is made from a rigid steel (Aogami 2), surrounded by layers of softer steel. This combination results in a blade that is both hard and resistant, but also more flexible to prevent cracking or breaking.
The San Maï process not only improves cutting performance, but also adds flexibility to the blade, which is crucial to maintaining edge quality while increasing durability. What's more, this technique creates an attractive demarcation between the different layers of steel, visible on the bottom of the blade, and contributes to the unique aesthetics of each knife.
Pakkawood and Morado handle for unrivalled comfort
The handles of Wusaki Yuzo BS2 knives are made from **Pakkawood**, a tough, moisture-resistant composite material made from laminated wood and compressed resin. This material is highly valued in the cutlery industry for its durability, comfort and antibacterial properties.
Pakkawood is accompanied by **Morado wood**, an exotic wood renowned for its strength and warm hues, which vary from knife to knife. This premium wood adds a touch of elegance to the handle, while offering a comfortable grip and optimal control during use. The handle's ergonomic shape makes it easy for both right- and left-handed users to grip.
Caring for your knife
To preserve the quality of your Wusaki Yuzo BS2 knife, we recommend washing it by hand in lukewarm water with a mild detergent. Avoid soaking the knife in the sink, and do not put it in the dishwasher, as this could damage the wood of the handle and the blade. After each use, carefully wipe the blade with a soft cloth to remove all traces of moisture.
The knife may also vary slightly in color over time, which is a normal evolution of alloys. To keep the blade in good condition, we recommend that you periodically feed it with mineral oil to protect it from oxidation.
