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The Yuzo Kurogane Damascus 20 cm chef knife is a versatile model designed to meet the demands of everyday kitchen use. It can be used to slice vegetables, chop herbs and work boneless meat with precision and consistency. Its blade length offers excellent cutting amplitude, while maintaining excellent control of gestures, making it a central knife in any cook's equipment.
A damascened blade in VG10 steel for long-lasting sharpness
The blade of this chef's knife is based on a high-quality damascened structure. This technique consists of forging a rigid steel core, then surrounding it with multiple layers of softer steel. This design balances the blade's hardness, while protecting its core and improving its resistance to the stresses encountered when cutting.
The core is made of Japanese VG10 steel, a stainless alloy renowned for its performance in the kitchen. Its composition includes around 1% carbon, combined with vanadium, molybdenum and cobalt. These elements strengthen the steel's structure and enable it to achieve a hardness of around 60 HRC on the Rockwell scale. This level of hardness ensures excellent edge retention over time, while retaining a comfortable ability to resharpen the stone.
Around this core, the blade is wrapped with 69 layers of damascus stainless steel, alternating harder and softer steels. This superimposition enhances the blade's overall strength and wear tolerance, while creating unique wave patterns on the cutting surface.
DLC coating for protection and aesthetics
The blade of the Yuzo Kurogane chef's knife is DLC-coated, for Diamond-Like Carbon. This surface treatment enhances the blade's strength and improves its resistance to moisture. It also reduces the porosity of the steel, facilitating daily maintenance.
Visually, the DLC coating provides a deep, modern black finish. This marked contrast between the dark hue of the blade and the damascus pattern creates an elegant, distinctive look that fully contributes to the identity of the Kurogane range.
An ebony handle for a controlled grip
The handle of this chef's knife is crafted from ebony, a dense, durable wood particularly appreciated for its resistance and stability over time. Its dark color perfectly matches the black finish of the blade, for a sober, elegant whole.
Its octagonal shape ensures a natural, balanced grip. Suitable for both right- and left-handed cooks, it guarantees excellent ergonomics, even during long cutting sessions. At the junction between blade and handle, wood paste is applied to ensure a perfect seal and prevent the ingress of moisture or food residues.
An artisan knife forged in Seki by the Kanetsugu workshop
The Yuzo Kurogane Damascus chef's knife is forged by the Kanetsugu workshop in Seki, Japan. This town is considered one of the historic centers of Japanese cutlery, renowned for centuries for its exceptional swords and knives.
The Kanetsugu workshop perpetuates this ancestral know-how by combining traditional craft techniques with modern control and finishing processes. Each knife is crafted with particular attention to balance, edge regularity and assembly quality, reflecting the rigor and precision of Japanese blacksmiths.
How to care for your Yuzo knife
To preserve the qualities of your Yuzo Kurogane chef's knife, we recommend washing it exclusively by hand with a sponge and mild detergent. Once cleaned, it should be wiped immediately with a clean cloth, then stored in a dry place. It should not be put in the dishwasher or left to soak in the sink, to preserve the blade and handle over time.
