Wusaki Nakata BS2 13.5cm handmade japanese Utility knife with walnut handle

The Wusaki Nakata BS2 knife range is perfect for all lovers of beautiful knives and quality Japanese blades. These knives combine many advantages: excellent cutting quality, long-lasting cutting edge and authentic Japanese design.

Knives designed entirely in Japan:

Wusaki Nakata knives are entirely hand-forged in Japan. From blade forging and assembly to handle polishing and manual blade sharpening, the renowned Tadafusa cutlery factory takes care of everything. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture),known for its 350-year history of blacksmithing. The town is also known as "The City of Blacksmiths". Each knife is handcrafted by experts. Tadafusa has won several awards for its impeccable workmanship, in the worthy tradition of the blacksmiths of yesteryear.

The 13.5cm blade of this JapaneseUniversal knife is hand-forged in Sanjo (in Japan's Niigata province). It is produced using methods adapted from the ancient techniques of Japanese blacksmiths (the same ones who created the katana).

The San Maï Nashiji: a unique, 100% handcrafted design

The blade is composed of 3 layers of steel (the Japanese technique known as San Maï, meaning 3 layers):

- The core is Japanese Blue Steel n°2 (Aogami in Japanese). This steel takes its name from the paper in which Hitachi packages it, which is blue. Its special composition is enriched with carbon, chromium and tungsten: its carbon content is around 1.2%, above the average of between 0.5 and 1% for Western and Japanese blades.

- This core is then surrounded by a layer ofmild stainless steel on each side (i.e. 2 layers + core = 3 layers), to protect the blade from oxidation and prevent it from breaking easily. It is this layer of mild steel that gives the blade its full Nashiji rough finish.

All these techniques give this range a unique, hand-crafted look, in perfect harmony with its manufacturing methods.

A razor-sharp edge worthy of the greatest blades

The high carbon content in the core of the blade enables it to achieve a hardness of 62-63 HRC, one of the highest in cutlery. Thanks to this strength, the blade's edge can be incredibly fine, for extreme cutting quality.

The blade is sharpened on both sides at a very acute angle, further minimizing cutting effort.

Little need for sharpening: long-lasting cutting edge

The second advantage of such a high level of hardness is the long life of the cutting edge. Indeed, harder steel wears less, so the edge stays sharp longer and the need for sharpening is much less frequent.

For normal home use, it is not necessary to sharpen your knife more than 2-3 times a year.

Fast, easy sharpening compared to stainless steels

It is very rare to reach such a high level of hardness without making the knife difficult to sharpen. This is the case with high-carbon stainless steels, which are sometimes hard to sharpen and require a great deal of patience.

Japanese carbon steels such as the Aogami #2 used for this range are highly prized by the Japanese for their ease of sharpening. In fact, despite their long-lasting cutting edge, they are very quick to sharpen and require very little time.

The base of the blade is wider (at the level of the bolster), offering greater resistance over time and good grip.

Ergonomic handle for firm knife control

The walnut wood handle is highly resistant to moisture and heat. What's more, its ambidextrous shape is ideal for both left- and right-handed users.

It is treated and polished for a soft, pleasant feel. Its round shape gives you a comfortable grip and firm control of the knife during use.

The pakka bolster is a perfect extension of the handle. The finish is simply exceptional.

Careful maintenance recommended

Simply hand-wash after each use with your dishwashing detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks from appearing. We do not recommend putting your knife in the dishwasher, soaking it in water, or leaving it to air-dry (even for stainless steel knives).

Thanks to the stainless steel outer layers, the vast majority of the blade is protected against oxidation. Only the cutting edge (you can easily see the demarcation in the photos) leaves the carbon steel exposed, unprotected against oxidation. It's perfectly normal for the surface near the cutting edge to turn a darker shade of blue over time. This presents no danger.

The Wusaki Nakata BS2 13.5cmUniversal knife will surprise you with its authentic, uncluttered design and high level of performance.

All Wusaki Japanese knives are available on KnifeLeader.eu!