By buying this product you can collect up to
13490
points.
Your cart will total 13490
points that can be converted into a voucher of
€6.75.
For buying this product you should have
269800
points.
Your current number of points is
0 points
.
A handcrafted Japanese kiritsuke gyuto with an exceptional cutting edge!
21 cm San Mai blade: 3 layers of steel stacked on top of each other
Aogami #2 Japanese steel core with ≃1.2% carbon
Hardness 62 HRC: excellent edge retention
Soft iron outer layers - Rough forged finish
Kiritsuke tip - Flat grind
Octagonal ebony handle: refined and comfortable
Handcrafted in Japan
Carbon-enriched knife requiring careful maintenance
You might also like
The Yuzo Shinju BS2 Japanese kiritsuke gyuto knifefeatures a 21-cm blade suitable for a wide variety of cutting tasks in the kitchen. This length provides ample reach for slicing vegetables, chopping herbs, cutting up fruit, and preparing meat or fish with fluid movements.
Its traditional San Mai constructionconsists of three layers of steel stacked on top of one another. The blade’s core is made of Japanese Aogami #2 steel, also known as Blue Steel #2, with a carbon content of approximately 1.2%. It is encased by two outer layers of soft iron. This design protects the hard core while maintaining good rigidity throughout the entire blade.
With a hardness of 62 HRC on the Rockwell scale, the cutting edge retains its effectiveness over time. Carbon steel provides a particularly clean cut and is easy to maintain with the right whetstone. Its flat grind ensures even contact with food and allows for clean cuts.
The rough forged finish gives the blade an authentic texture. This textured surface also limits constant contact between the steel and food during cutting. The kiritsuke tip enhances precision for delicate maneuvers, incisions, and finishing cuts.
The handle is crafted from ebony, a dense and durable wood prized in Japanese cutlery. Its dark hue creates an elegant contrast with the blade’s rough-forged finish. The natural feel of the wood makes it comfortable to hold.
Its octagonal shape follows the traditional geometry of Japanese knives. It makes it easier to determine the blade’s orientation during use and provides a stable grip. The symmetrical profile is suitable for both right- and left-handed cooks.
The octagonal handle also promotes precise finger placement. It supports cutting motions by minimizing the need for repeated changes in grip. This ergonomic design is ideal for tasks requiring consistency and precision, such as slicing, julienning, or cutting medium-sized pieces.
The combination of ebony, the octagonal shape, and the kiritsuke tip gives this gyuto kiritsuke knife a balance between traditional character and versatility. The grip remains firm, while the blade retains great freedom of movement on the cutting board.
This carbon steel kiritsuke gyuto knife should be hand-washed with a soft sponge and mild soap. Dry the blade immediately after each use, especially after cutting acidic or moist foods. Do not let the knife soak, and do not put it in the dishwasher.
Store it in a dry place, on a suitable magnetic strip, or in a sheath. A gray patina may develop over time; this natural phenomenon does not affect the knife’s cutting performance. To maintain a sharp edge, use a whetstone designed for hard steels.
The entire Yuzo Shinju BS2 line is available on Knifeleader.eu!
You might also like
