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The **Wusaki Yuzo 21 cm** chef knife is a versatile model that embodies Japanese artisanal excellence. Designed for professional chefs and cooking enthusiasts alike, this knife enables you to make a wide range of cuts: chiseling, mincing, mincing vegetables and herbs, or slicing meat. Its 21 cm blade is ideal for everyday use, offering exceptional precision in all your preparations.
Handcrafted by the Muneishi forge, founded in 1955, this knife is the fruit of ancestral know-how handed down through three generations. Each Wusaki Yuzo knife is handcrafted by master blacksmith Kosuke Muneishi, who oversees every stage of production, from forging to sharpening. Thanks to this meticulous workmanship, each knife is unique and of impeccable quality.
Japanese craftsmanship for exceptional quality
Wusaki Yuzo** knives are the fruit of traditional craftsmanship, overseen by the Muneishi family for three generations. Founded in 1955, the Muneishi forge began by producing tools such as axes and machetes, before specializing in kitchen knives. The manufacturing process is entirely manual: each knife is forged, tempered, hammered and sharpened by the blacksmith, guaranteeing unrivalled quality and attention to detail.
Aogami 2 blade for long-lasting, precise sharpness
The blade of the Wusaki Yuzo 21 cm chef's knife is made from **Aogami 2 (Blue #2 Steel)**, a high-quality Japanese steel produced by **Hitachi** steel mills. This steel has a high carbon content of 1.2%, which enhances the blade's rigidity and results in an extremely sharp, long-lasting edge. Thanks to this hardness, the blade retains its sharpness over many uses, reducing the need for frequent sharpening.
The **chromium** (15%) contained in the steel offers excellent corrosion resistance, ensuring that your knife remains rustproof under normal conditions of use and maintenance. This blend of elements creates a superior quality steel, both robust and capable of maintaining a clean edge for effortless cutting.
San Maï structure for optimum strength and flexibility
The blade of the **Wusaki Yuzo** knife is made using the **San Maï** technique, which means that it is composed of **three layers of steel**. The central core, made of Aogami 2 steel, is surrounded by softer layers of steel, enabling rigidity and flexibility to be combined in the same blade. This construction not only improves the knife's impact resistance, but also its longevity. The result is a blade that retains its sharpness while being more flexible and less likely to break on impact.
The **damas** created by this layering also gives the blade a unique visual appearance, with wave patterns visible along the cutting surface, contributing to the knife's aesthetic appeal.
A Pakkawood and Morado handle for perfect comfort
The **handle** of the Wusaki Yuzo 21 cm knife is made from **Pakkawood**, a composite material highly appreciated for its strength and resistance to moisture. This material is made from laminated wood and resin, hot-pressed together, giving it great durability and exceptional strength. Pakka wood is also antibacterial, making it the perfect choice for kitchen use.
The handle is extended with **Morado wood**, a premium exotic wood with warm hues and unique veins. Its ergonomic shape adapts well to the hand, whether right or left, offering optimum comfort during long, intense cutting sessions. A **mosaic rivet** and a **stainless steel butt** finish the handle and ensure the knife's balance, while a **stainless steel bolster** provides the transition between blade and handle for a perfect grip.
Versatile knives for all kitchen cuts
The **couteau de chef Wusaki Yuzo 21 cm** is a versatile model suitable for a wide variety of cutting tasks: you can use it to cut boneless meat, chop fresh herbs, chop vegetables or slice fruit. Thanks to its Aogami 2 blade and artisanal design, this knife is perfect for making clean, precise cuts in all your preparations, whether you're a professional or a cooking enthusiast.
Care and maintenance
The **Wusaki Yuzo 21 cm knife** is sensitive to oxidation due to the carbon content of its blade. We therefore recommend washing it by hand with lukewarm water and mild soap, and drying it immediately after use. Avoid soaking the knife in the sink or putting it through the dishwasher, as this could damage the blade and the wood of the handle. It is also advisable to apply mineral oil to the blade from time to time to protect it from moisture and maintain its shine.
Note that the blade may change color slightly over time, a natural process due to the oxidation of steel. This in no way impairs its performance, but to preserve its shine, it is important to apply mineral oil from time to time.
