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A small Japanese knife for great precision!
8cm blade: San Maï construction: alternating 3 layers of steel
Japanese Aogami #2 steel core: 1.2% high carbon content
62HRC Rockwell for excellent edge retention
Mild iron top layers - Forged finish
Handle made entirely of ebony - Solid
Octagonal shape for ambidextrous grip
Handcrafted in Japan
Carbon-enriched knife: requires careful maintenance
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The Yuzo Shinju BS2 artisanal Japanese ko bunka knife follows in the tradition of Japanese cutlery, combining ancestral know-how and technical excellence! Its 8 cm blade offers a compact format ideal for small jobs requiring precision!
The blade is built using a San Maï structure, a traditional Japanese technique involving the insertion of a hard steel core between two layers of softer steel.
The core of the blade is made of Aogami #2 (or Blue Paper Steel 2), a highly-regarded Japanese steel enriched with approximately 1.2% carbon. This alloy achieves a hardness of 62HRC on the Rockwell scale, guaranteeing excellent edge retention and a clean cut for a long time. Appreciated by Japanese craftsmen, Aogami #2 offers a good balance between cutting performance, ease of sharpening and the ability to develop a beautiful patina over time.
The outer layers of soft iron add suppleness and resistance to micro-shocks. Finally, the rough forged finish visible on the upper part of the blade testifies to its artisanal manufacture. This authentic texture also reduces food adherence, facilitating smooth, precise work.
The handle of your handcrafted Japanese knife is crafted from ebony wood, renowned for its exceptional density and natural resistance to humidity. This noble material has been prized for centuries for its durability and aesthetic appeal. Its intense dark hue provides an elegant contrast with the raw blade, for a highly refined visual effect. The smooth, slightly satiny feel of ebony wood enhances comfort during prolonged use.
Carved in an octagonal shape, this handle follows the standards of traditional Japanese knives. This ambidextrous shape is perfectly suited to both right- and left-handed users, while offering a secure and stable grip, even during repeated or meticulous gestures.
The transition between blade and handle is carefully made with wood paste, guaranteeing impeccable hygiene. Every detail has been thought out to combine ergonomics, solidity and durability, in line with the demands of cooking enthusiasts!
Wash this Japanese knife by hand only, with a soft sponge and mild soap; avoid the dishwasher and never leave the blade to soak in the sink. After washing, immediately wipe the blade and handle with a clean cloth, then store in a dry place.
Over time, you may notice a slight change in the color of the blade: this natural patina reflects the reaction of carbon with moisture or certain slightly acidic foods. This phenomenon is normal and is part of the charm of carbon steels.
Choose more Yuzo knives on Knifeleader.eu!
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