Wusaki Nakata Erable BS2 16.5cm handmade Japanese santoku knife with maple handle

A versatile Japanese knife

Wusaki Nakata BS2 knives are suitable for all cooks, whether experienced or novice. Made in Japan, they combine style and performance, to make your everyday cutting easier.

This Wusaki Nakata knife is made by Tadafusa Cutlery. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture), an area renowned for its centuries of history in this particular sector. The town is also known as "The City of Blacksmiths".

This santoku knife features a blade forged according to practices adapted from the ancient techniques of Japanese blacksmiths (the same ones who created traditional swords).

Based on a structure known as San Maï (which means "3 layers" in Japanese), the blade features a hard steel core and a folded protective layer.

At the heart of the knife isJapanese BlueSteel n°2(Aogami in Japanese). This steel takes its name from the blue paper in which Hitachi (the steelmaker who developed it) packages it.

This particular alloy is enriched with carbon, chromium and tungsten: its carbon content is around 1.2%, higher than the average of between 0.5 and 1% for Western and Japanese blades. A carbon content of this magnitude makes it possible to achieve a strength of around 62 HRC on the Rockwell scale. Thanks to this strength, the edge of the blade can be incredibly fine, for extreme cutting quality. The second advantage of such a high level of hardness is that the cutting edge lasts longer. Indeed, harder steel wears less quickly, so the edge stays sharper longer and needs less sharpening.

To surround the Aogami and form the San Maï, there is a layer ofmild stainless steel (2 layers as it folds around the core = 3 layers), to provide light protection to the core. It is this layer of mild steel that gives the traditional Nashiji finish. In fact, Nashiji is a technique that may appear to leave the blade with a dull finish, but gives it a rustic look that is much appreciated by Japanese cooks.

The blade is sharpened on both sides at a very acute angle, further minimizing the effort involved in use. In fact, when it comes to resharpening, Japanese carbon steels such as the Aogami #2 used for this range are highly prized in the Land of the Rising Sun for their ease of sharpening. In fact, despite their long-lasting cutting edge, they are very quick to sharpen and require very little time.

Light maple was chosen for the handle. This tightly grit wood does not split easily. It's a wood suitable for everyday use, with excellent long-term durability. Its attractive grain is unique to each model.

Octagonal in shape, it's pleasant in the hand, for right- and left-handers alike.

How to care for your handcrafted Japanese knife

The Wusaki kitchen knife should be washed by hand after use, using a mild detergent and a non-abrasive sponge. Wipe dry immediately after use. Do not put your knife in the dishwasher, soak it in the sink or let it air-dry.

The outer layer of the alloy will better protect most of the blade 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. It's just the elements of the steel reacting over time to the conditions encountered.

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