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The precise, versatile ko bunka knife for your kitchen!
12cm San Maï structure blade: superimposed 3 layers of steel
Japanese Aogami #2 steel core enriched with 1.2% carbon
Hardness: 62 HRC - Excellent edge retention
Mild iron outer layers - Forged blade finish
Ebony wood handle: robust and elegant
Octagonal shape: comfortable grip
Handcrafted in Japan
High carbon content: requires careful maintenance
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The Yuzo Shinju BS2 handcrafted Japanese ko bunka knife is a multi-purpose knife for people who want precision in a compact format. Its short 12cm blade is ideal for making fine cuts, particularly in herbs, small vegetables or fruit. This knife, hand-forged in Japan, combines traditional know-how with the highest standards of performance.
Its blade is made using the San Maï structure, a typically Japanese technique which consists of surrounding a core of hard steel with a layer of softer steel folded in half, like a sandwich. Here, the core is made of Aogami #2 steel, a Japanese alloy enriched with around 1.2% carbon. It enables the blade to reach a hardness of 62 HRC, guaranteeing excellent edge retention. Renowned for its cutting capacity and ease of sharpening, Aogami #2 is a popular choice with artisan blacksmiths for knives intended for intensive use.
The outer layers of soft iron give the blade suppleness and greater resistance to micro-shocks. The upper part of the blade has a rough forged finish that emphasizes the artisanal aspect of each piece, while slightly limiting the adherence of food to the surface.
The handle is made from ebony, a dense wood that is naturally resistant to humidity. It features a deep, dark hue that contrasts with the raw blade, providing a refined visual effect. This noble wood is particularly sought after in cutlery for its durability and smooth, pleasant feel.
The octagonal shape of the handle makes it suitable for both right- and left-handed cooks. This traditional Japanese shape ensures an excellent, stable and secure grip, even during prolonged cutting.
Wood paste is applied to the junction between blade and handle. This seals the interstices and prevents the ingress of moisture or residues, improving the knife's hygiene and durability.
This Japanese ko bunka knife is forged from high-carbon steel and is therefore sensitive to humidity. It should be washed by hand only, with a non-abrasive sponge and mild soap. Don't leave it to soak in the sink, and don't put it in the dishwasher. Once washed, wipe dry thoroughly, then store the knife in a dry place.
Over time, the blade may develop a slight gray patina. This is a natural phenomenon with carbon-enriched steels, and does not affect cutting performance. It is even appreciated for its traditional aesthetic appeal.
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