Yuzo Shinju BS2 12cm Japanese handmade nakiri knife

An authentic , efficient blade

The Yuzo Shinju BS2 artisanal nakiri knife is specially designed for slicing vegetables in the traditional Japanese way. Its compact shape is perfect for meticulous slicing, dicing and chiseling, while offering great cutting stability.

The blade is forged using the traditional San Maï structure, a Japanese method of inserting a hard core between two layers of softer steel. The core is made of Japanese Aogami#2 steel, rich in approximately 1.2% carbon. Also known as Blue Paper Steel #2, this alloy is highly appreciated by Japanese smiths for its balanced performance. It reaches 62 HRC, a hardness that guarantees excellent edge retention, while remaining easy on the stone: an ideal compromise between cutting performance and ease of maintenance.

This steel is favored for its ability to produce clean cuts over long sessions, without weakening the blade. The top layers are made of soft iron, providing the flexibility needed to absorb micro-shocks, making the tool more durable in use. The blade'sflat cutting edge enables clean cutting without crushing food. The rough forged finish underlines the tool's handcrafted character, while limiting food adherence.

An octagonal ebony handle, a blend of tradition and robustness

This handcrafted 12cm Japanese knife features a handle made from ebony, a dense, naturally moisture-resistant wood. Its deep, dark hue contrasts beautifully with the rough finish of the blade, for an aesthetic that is both sober and elegant. This noble wood is also renowned for its pleasant feel and durability in the kitchen.

The handle is carved in a traditional octagonal shape, guaranteeing a stable, comfortable grip and suitable for both right- and left-handed cooks. This ergonomic design ensures good cutting control, even during prolonged use.

Last but not least, the bond between blade and handle is reinforced with wood paste that perfectly fills the interstices. This finish ensures optimum hygiene and contributes to the knife's durability over time.

Features and strengths of the Yuzo handcrafted nakiri knife

• 12cm San Maï blade: compactness and precision
• Aogami #2 steel
core
• : high-performance cutting edge, easy to sharpen
• 62 HRC
hardness
• : excellent edge retention
• Forged finish: handcrafted look, natural non-stick properties
• Flat gutters: smooth, stable cutting
• Octagonal ebony handle: comfortable, ambidextrous grip
• Japanese craftsmanship: know-how and quality

Care for your 12cm Japanese craft knife

This knife is forged from carbon-enriched steel and is therefore sensitive to humidity. Wash only by hand with a soft sponge and non-abrasive soap, without immersing the handle. Wipe dry immediately after use and store in a dry place. Do not wash in the dishwasher or soak for long periods in the sink.

Over time, the blade may develop a gray patina: this is a natural reaction of carbon to ambient humidity or acidic foods. This patina in no way alters cutting performance, and is even valued for its traditional appearance.

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