Wusaki Nakata BS2 21cm handmade Japanese chef's knife with walnut handle

The Wusaki Nakata knife range is perfect for all lovers of quality Japanese blades. These knives combine all the advantages of a good kitchen knife: excellent cutting quality, long-lasting edge, ease of use 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.

With its 21cm blade, this Japanese chef's knife is ideal for cutting vegetables, fish and meat (boneless).

A unique, 100% artisanal design: the San Maï Nashiji

The blade is made of 3 layers of steel. This Japanese technique is called San Maï, which means 3 layers:

The heart is made of Japanese Blue Steel n°2 (called"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. Its carbon content is around 1.2%, well above the average of between 0.5 and 1% for Western and Japanese blades.

This core is then surrounded by a layer of mild stainless steel on each side, to protect the blade from oxidation and prevent it from breaking easily. This layer of mild steel provides a raw Nashiji finish over the entire surface.

Together, these techniques give this range a unique, handcrafted 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 worthy of the greatest blades

The high carbon content in the core of the blade ensures a high level of strength, around 62-63 HRC on the Rockwell scale. Thanks to this hardness (among the highest in cutlery), the blade's edge is incredibly fine, giving you exceptional cutting quality.

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

Spaced-out sharpening sessions: long edge life

The second advantage of this level of hardness is the durability 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

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. Despite their long-lasting sharpness, they are very quick to sharpen and require very little time.

The base of the blade is very wide (at bolster level), offering greater resistance over time and a 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, with no protection against oxidation.

It's perfectly normal for the surface near the cutting edge to turn darker blue over time. This presents no danger.

A handle with a comfortable grip

The handle is made of walnut wood. It is renowned for its excellent resistance to humidity and heat. The wood grain is unique to each handle.

Its round shape and polished finish make for a comfortable grip, for firm control of the knife as close to the blade as possible. Perfectly suited to both left-handed and right-handed users.

The bolster is made of pakka. Traditional in shape and black in color, it blends perfectly with the wood of the handle.

Care and maintenance

We recommend washing by hand after each use, using a neutral detergent and a soft sponge. Wipe immediately after washing to limit discoloration and prevent marks. We do not recommend putting it in the dishwasher, soaking it in water or letting it air-dry. This will preserve its appearance and effectiveness over time.

This Wusaki Nakata chef's knife is surprisingly razor-sharp and easy to clean, with an authentic, uncluttered design. It's fast becoming a must-have for your everyday cutting needs.

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