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A Yuzo nakiri knife for precision and maneuverability
16.5 cm San Maï blade: superposition of 3 layers of steel
Japanese Aogami #2 steel core (approx. 1.2% carbon)
Rockwell hardness: 62 HRC - Long edge retention
Forged blade finish - Soft iron top layers
Flat cutting edge: clean cutting of vegetables
Octagonal-shaped handle: ambidextrous grip
Ebony wood: refinement and strength
Hand-forged in Japan
High carbon content: requires careful maintenance
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The 16. 5cm Yuzo Shinju BS2 Japanese nakiri knife is an indispensable knife for working with vegetables. Its length makes it easy to cut medium-sized vegetables vertically, Japanese-style.
Its blade, based on the traditional San Maï structure, features a core of Japanese Aogami "2 carbon steel, an alloy highly recognized by Japanese blacksmiths for its consistent sharpness and ability to develop a natural patina. This core is covered by a layer of soft iron folded around it like a sandwich. This design ensures an ideal balance between rigidity, for a long-lasting, clean edge, and suppleness, to absorb micro-shocks and preserve the blade's integrity over the long term.
With a carbon content of around 1.2% and a hardness of 62 HRC on the Rockwell scale, the blade has excellent edge retention while remaining relatively easy to sharpen. Its flat cutting edge guarantees an optimum cutting angle, perfect for slicing, dicing or chiseling vegetables and herbs without crushing them. The rough forged finish visible on the blade bears witness to the craftsmanship, giving it a raw, authentic character, while minimizing food adherence, an asset for everyday use.
The handle is made from ebony, a species renowned for its density, natural resistance to humidity and pleasant feel. Its dark color contrasts elegantly with the raw blade, offering a sober, refined aesthetic.
The octagonal shape of the handle, the traditional shape of Japanese cutlery, ensures a firm, ambidextrous grip, suitable for both right- and left-handed users. This shape is also perfect for long cutting sessions.
The junction between blade and handle is carefully finished with wood paste. It fills the gaps, guaranteeing a perfect seal. This finish contributes to the knife's hygiene, longevity and ease of use.
Like all forged carbon steel knives, this handcrafted nakiri knife requires meticulous care. Always wash by hand with a non-abrasive sponge and mild soap, without immersing the handle. Dry the blade and wood immediately, then store the knife in a dry place, ideally in its case, on a magnetic bar or in a sheath. The dishwasher and prolonged immersion are not recommended. Sharpening your knife with a suitably grained stone will preserve its performance and aesthetics for many years to come.
Over time, a slight gray patina may appear on the blade. This is a natural phenomenon of carbon steel, which reacts to the acidity of food and humidity in the air. This does not alter its cutting performance, and its traditional look is even appreciated.
Yuzo Shinju BS2 knives are available on our site!
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