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Make precise cuts with this Universal knife Japanese Universal knife!
Blade in San Maï structure: 3 alternating layers of steel
1% carbon-enriched VG10 Japanese steel core
Stainless steel outer layers for optimum protection
Rockwell hardness of 60HRC: efficient cutting edge
Thin, light blade for high-precision cutting
Finely polished and hammered blade surface - Non-stick
Octagonal-shaped handle for ambidextrous use
Made of rosewood with a quince bolster
Handcrafted in Japan by Kanetsugu
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A Universal knife is a versatile model for a wide range of cutting tasks! Its blade is small enough to be easy to handle for precision cutting. You can use it on many types of food, from fruit and vegetables to meat! Be careful not to use it on too hard foods such as squash, bones, etc.
This Japanese Universal knife has been handcrafted by the Japanese Kanetsugu brand, based in Seki, a town renowned for its cutlery. Founded several decades ago, Kanetsugu has inherited the know-how of ancient craftsmen and uses this vast experience to forge high-quality knives.
This handcrafted Japanese knife features a blade with a San Maï (meaning "3 layers") structure, a typically Japanese technique. This process consists of creating a rigid steel core, surrounded by two layers of softer steel that fold to form the three distinctive layers.
The core of this blade is made from Japanese VG10 steel, a quality alloy produced by the renowned Takefu Special Steel. This steel contains around 1% carbon, which increases its hardness. As a result, this blade achieves a hardness of 60HRC on the Rockwell scale, offering excellent edge retention and optimum cutting performance!
VG10 steel also contains around 15% chromium, guaranteeing greater resistance to corrosion. However, it is important to maintain this handcrafted knife with care to avoid oxidation.
To complete the San Maï, a layer of softer stainless steel surrounds the core, offering optimum protection and adding suppleness to the blade. This balances the hardness of your knife and makes the blade less brittle in use. You can see the superimposition of different layers of steel along the edge, forming a fine wave of random patterning that adds a touch of elegance.
The surface of this blade has been polished for an elegant finish. What's more, it features fine hammering, which gives this range its name, "Tsuchime", meaning hammering. As well as being aesthetically pleasing, the hammering acts like honeycombs, preventing food from sticking to the blade when cutting.
The handle of this handcrafted Japanese knife is made from rosewood, an exotic species renowned for its strength and durability. Unlike magnolia wood, traditionally used for Japanese knives, rosewood offers greater resistance to humidity. It features warm colors and unique veining, bringing a warm, distinctive look to every Yuzo knife!
The quince wood bolster, equally robust, links the handle to the blade. A thin white ring separates the bolster from the rest of the handle, adding contrast and elegance to your Japanese kitchen knife.
The handle is octagonal in shape to suit both left- and right-handed users, ensuring an ergonomic and comfortable grip, even during prolonged use in the kitchen!
Finally, wood putty has been added where the blade joins the handle to fill any small gaps. This makes it watertight and prevents water or small foodstuffs from seeping inside.
To care for your Yuzo knife, wash it only by hand with a non-abrasive sponge, avoiding wetting the handle. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. It's important not to use the dishwasher or leave your knife to soak in the sink.
Discover the rest of Yuzo Tsuchime VG10 Japanese knives on KnifeLeader.eu!
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