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The ergonomics and efficiency of a Japanese nakiri knife in your kitchen
San Maï blade with Japanese Aogami steel core - Blue Steel n°2
Marked hardness 62HRC: efficient, long-lasting cutting edge
Nashiji blade finish: rustic, authentic look
Handle made oflight maple wood, octagonal shape
Carbon knife: requires careful hand care
Knife hand-forged by Tadafusa in Niigata, Japan
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Wusaki Nakata BS2 knives are suitable for all cooks, whether seasoned or novice. Made in Japan, they combine style and performance, to make your everyday cutting easier.
Every Wusaki Nakata knife is made in Japan by Tadafusa Cutlery. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture), a place renowned for its centuries-long history of blacksmithing. The town is also known as "The City of Blacksmiths".
This Japanese nakiri 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 San Maï structure (meaning "3 layers"), the blade features a hard steel core and a folded protective layer.
The blade core is made ofJapanese 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. It 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. The high carbon content enables a strength of around 62 HRC. Thanks to this strength, the blade edge can be incredibly fine, for extreme cutting quality. The second advantage of this 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.
Surrounding the Aogami is a layer ofmild stainless steel (2 layers as it folds around the core = 3 layers), to provide light protection to the core. It's this layer of mild steel that provides the Nashiji finish across its entire surface. Incidentally, Nashiji is a technique that appears to leave the blade with a dull finish, but gives it a rustic edge much appreciated by traditional cooks.
The blade is sharpened on both sides at a very acute angle, further helping to minimize effort during 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.
The handle is made oflight maple wood. This wood has a very tight grit and does not split easily. It's a wood for everyday use, with excellent durability. Its attractive grain is unique to each model. Octagon-cut, it is pleasant in the hand, for right- and left-handers alike.
The knife should be washed by hand after each use, using a mild detergent and a non-abrasive sponge. Wipe dry immediately after washing. Do not put your knife in the dishwasher, soak it in the sink or let it air-dry.
The outer layer of stainless steel will protect most of the blade from 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.
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