Wusaki Nogami BS2 24cm Japanese sujihiki knife with walnut handle

The Wusaki Nogami knife range is perfect for all lovers of quality Japanese blades. These knives combine considerable advantages such as high cutting quality, long edge life and authentic design.

This Wusaki Nogami 24cm sujihiki Japanese knife enables you to slice whole pieces of meat, such as leg of lamb, roast or fish, into more or less thin slices. It's the equivalent of the yanagiba knife, except that here the cutting edge is symmetrical (easier to handle for novices). The tip of the blade is angled, reminiscent of the shape of a katana, the traditional Japanese sword.

Wusaki Nogami kitchen knives are entirely hand-forged in Japan. From forging the blade to assembling it, polishing the handle and sharpening the cutting surface, 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.

The blade is produced using methods adapted from the ancient techniques of Japanese blacksmiths (the same ones who created the katana).

It is made of 3 layers of steel: this Japanese technique is called San Maï, which means 3 layers.

The core is made of Japanese Blue Steel n°2 (also known as Aogami #2). This steel takes its name from the blue paper in which Hitachi packages it. Produced by Hitachi steel mills, its special composition is enriched with 1.2% carbon (a very high level), chromium and tungsten.

The Blue Steel core is then surrounded by a layer ofmild stainless steel on each side, to protect the blade from corrosion and prevent it from breaking easily. This layer of mild steel has a raw Nashiji finish, offering a rustic, authentic design.

The high carbon content in the blade's core makes it extremely strong, reaching 62-63 HRC, one of the highest hardnesses in cutlery. Thanks to this strength, sharpening can be pushed to the limit for extreme cutting quality. The sharpening angle is also very acute to enable very fine cuts.

The second advantage of this 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.

For normal use at home, it's not necessary to sharpen your knife more than 2-3 times a year. What's more, the Aogami #2 steel used for this range is highly prized by the Japanese for its easy, time-saving sharpening.

Finally, the blade has no guard (a thick layer at the beginning of the blade to protect the fingers), so that sharpening is easy along the entire length of the blade.

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.

The stainless steel bolster, unlike traditional knives where the blade penetrates the handle, prevents any residue or moisture from entering the handle. This makes maintenance much easier. The grip is also improved, allowing you to get as close as possible to the blade.

The walnut handle is suitable for both left- and right-handed users. It offers excellent resistance to moisture and heat.

The Nashiji design, combined with the excellent cutting edge of this Wusaki Nogami 24cm carving knife, will make your cooking a pleasure.

Find all Wusaki Japanese knives on our KnifeLeader website!