Wusaki Nogami BS2 9cm handmade Japanese paring knife walnut handle

The handcrafted Wusaki Nogami range will appeal to all lovers of quality Japanese blades. These knives are a jewel of cutlery: high cutting quality, long-lasting edge and authentic design.

Made 100% in Japan:

Wusaki Nogami kitchen knives are entirely hand-forged in Japan. From forging the blade to assembling, polishing the handle and sharpening the cutting surface, the famous 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 9cm blade of this Japaneseparing knife is forged using production methods inspired by the ancient techniques of Japanese blacksmiths (those who created the katana).

A forged blade ( Nashiji finish)

We can see 3 layers of steel, a Japanese technique called San Maï (meaning 3 layers).

The core is made of Japanese Blue Steel n°2(Aogami in Japanese). This carbon-enriched steel takes its name from the blue paper in which Hitachi steel mills package it. Aogami is also enriched with chromium and tungsten. Its carbon content is around 1.2%, a very high level compared to the average of between 0.5 and 1% for Western and Japanese blades. This hard core is covered by a layer ofmild stainless steel on each side, to protect the blade from oxidation and make it less brittle. It is this layer of mild steel that gives the raw Nashiji finish and rustic effect.

A razor-sharp edge worthy of the greatest blades

The high carbon content in the blade's core makes it extremely strong, reaching 62-63 HRC, among the highest in cutlery. Thanks to this strength, the edge of the blade can be incredibly fine, for extreme cutting quality.

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

Long-lasting sharpness and easy sharpening

The advantage of such hardness is the long-lasting edge. In fact, the harder the steel, the less quickly the edge dulls. The need for sharpening is therefore much less frequent. For example, for normal home use, a knife need not be sharpened more than 2-3 times a year.

Japanese carbon steels such as the Aogami #2 used for this range are highly prized by the Japanese for their ease of sharpening. In fact, despite their long-lasting cutting edge, they are very quick to sharpen and require very little time.

Finally, the blade has no guard to get in the way during sharpening.

Easier maintenance than traditional Japanese knives

The vast majority of the blade is protected against oxidationby external layers of stainless steel. It's perfectly normal for the cutting edge to turn a darker shade of blue over time, as this is the only area not covered by stainless steel. This presents no danger.

The handle is made of walnut, a wood with excellent resistance to moisture and heat. It is suitable for both left-handed and right-handed users. Walnut is a robust, long-lasting wood.

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

The authentic design, with its rough hammered finish, combined with its excellent level of performance will make this Wusaki Nogami 9cmparing knife indispensable to your life in the kitchen.

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