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A handy, versatile knife that easily finds its place in the kitchen
San Maï blade with Japanese Aogami steel core - Blue Steel n°2
Marked hardness 62HRC: long-lasting sharpness and easy sharpening
Hand-forged kitchen knife with Nashiji finish
Ergonomic octagonal handle inlight maple wood
Carbon steel core: requires careful hand care
Handcrafted by Tadafusa in Niigata, Japan
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Wusaki Nakata BS2 knives are ideal for lovers of fine Japanese knives. These knives combine many advantages: excellent sharpness, good ergonomics and authentic, original styling.
Wusaki Nakata knives are hand-forged in Japan by the renowned Tadafusa cutlery company. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture),known for its centuries-long history of blacksmithing. The town is also known as "The City of Blacksmiths". Tadafusa has received several awards for its impeccable workmanship, in the worthy tradition of the blacksmiths of yesteryear.
This JapaneseUniversal knife features a blade forged using methods adapted from the ancient techniques of Japanese blacksmiths (the same ones who created the katana).
The blade is composed of 3 layers of steel (a Japanese technique known as San Maï, meaning 3 layers):
- In the center is a core of Japanese Blue Steel n°2 (Aogami in Japanese). This steel takes its name from the paper in which Hitachi (the steelmaker who developed it) 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. The high carbon content of the blade's core gives it a strength of around 62 HRC. 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, so the edge stays sharp longer, and the need for sharpening is much less frequent.
- Surrounding this core is a layer ofmild stainless steel (2 layers as it folds around the core = 3 layers), to provide slight protection to the blade core. It is this layer of mild steel that gives Nashiji its rough finish over the entire surface. Incidentally, Nashiji is a technique that seems to leave a dull finish on the blade, giving it a rustic feel.
The blade is sharpened on both sides at a very acute angle, further minimizing the effort involved in cutting. And when it comes to sharpening, 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 tightly grit wood 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.
Wash your knife by hand after each use, using a mild dishwashing 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 the vast majority 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 darker blue over time. This presents no danger. It's just the steel reacting!
All Wusaki Japanese knives are on our site!
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