Wusaki Nakata BS2 16.5cm Japanese santoku knife with walnut handle

The Wusaki Nakata knife range is dedicated to lovers of quality Japanese blades. It brings together the most commonly used knives in the kitchen, offering great versatility for all types of cutting. These knives combine numerous advantages such as high cutting quality, long-lasting cutting edge and authentic design.

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.

This Japanesesantoku knife features a 16.5cm blade. It is specially designed for cutting fruit and vegetables.

A unique, handcrafted design: the San Maï Nashiji

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

- The heart of the blade is made of Japanese Blue Steel n°2 ("Aogami" in Japanese). This steel takes its name from the paper in which Hitachi packages it, which is blue. Produced by Hitachi steel mills, its special composition is enriched with carbon, chromium and tungsten. In fact, its carbon content is around 1.2%, a very high level compared to 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, to protect the blade from oxidation and prevent it from breaking easily. This layer of softer steel features the raw Nashiji finish, visible across the entire cutting surface.

All these techniques give this knife a unique, hand-crafted look that perfectly matches its manufacturing methods.

The rustic look of the wooden handle blends perfectly with the rough hammered blade.

A razor-sharp edge for exceptional cutting quality

The high carbon content of the core produces a very solid blade, reaching 62-63 HRC on the Rockwell scale. This hardness, among the highest in the cutlery industry, results in an incredibly fine edge, for exceptional cutting quality.

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

Spaced sharpening: long edge life

The second advantage of such high hardness is long edge life. In fact, harder steel wears less, so the edge stays sharp longer, requiring less frequent sharpening.

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

Fast, easy stone sharpening

It's 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.

Easier maintenance than traditional Japanese knives

Thanks to 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.

A handle with a comfortable, secure grip

The handle is made of walnut wood, sanded and polished for a soft, pleasant feel. It offers excellent resistance to humidity and heat. What's more, its round shape ensures a comfortable grip and firm control of the knife during use.

The pakka bolster has a traditional shape. Its black color blends perfectly with the shade of walnut wood.

Care: 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. Do not put in the dishwasher, soak in water or let air dry (even with stainless steel knives).

This knife is ideal for left- and right-handed use.

This 16.5cm Wusaki Nakata santoku knife will quickly surprise you with its efficiency, versatility and authentic design.

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