Wusaki Nogami BS2 12.5cm handmade japanese Utility knife with walnut handle

The Wusaki Nogami knife range is perfect for all lovers of quality Japanese blades. The characteristics of these knives make them top-of-the-range: high cutting quality, long-lasting cutting edge and authentic design.

Made 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 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.

This 12.5cm Universal knife is produced using methods adapted from the ancient techniques of Japanese blacksmiths (the same ones who created the katana).

Aogami Japanese steel

The blade of this knife is made from Blue Steel (the envelope in which it is packaged is blue) used in Hitachi steel mills.

Its special composition is concentrated in carbon, chromium and tungsten. With a carbon content of around 1.2%, a very high level compared to the average of between 0.5 and 1% for Western and Japanese blades, the blade is very strong, and can therefore be sharpened even further.

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

The Blue Super Steel core is surrounded by a layer ofmild stainless steel on each side, to protect the blade from oxidation and prevent it from breaking easily. It is this layer of mild steel that provides the raw Nashiji finish across its entire surface.

A razor-sharp edge for clean cuts

The high carbon content of the blade's core enables it to achieve 62-63 HRC, one of the highest hardness ratings in cutlery. Thanks to this strength, the edge of the blade can be incredibly fine, for extreme cutting quality.

The blade is sharpened symmetrically, always by hand by a craftsman.

Little need for sharpening: long-lasting cutting edge

Another advantage of such a high level of hardness is the long life of the cutting edge. In fact, harder steel wears less, so the edge stays sharp longer and the need for sharpening is much less frequent. For normal home use, it is not necessary to sharpen your knife more than 2-3 times a year.

Japanese carbon steels such as the Aogami Super used for this range are highly prized by the Japanese for their ease of sharpening. Indeed, unlike most carbon-rich stainless steels, they are very quick to sharpen and require very little time.

Thanks to the absence of a guard (a thick layer at the beginning of the blade to protect the fingers), sharpening is easy along the entire length of the blade.

Easier maintenance than traditional Japanese knives

The blade is protected against oxidation by a stainless outer layer. Only the cutting edge (you can easily see the demarcation in the photos) leaves the carbon steel exposed, with no protection against oxidation. It's perfectly normal for this surface near the edge to gradually turn dark blue. This presents no danger.

The bolster is made of stainless steel, unlike traditional knives where the blade penetrates the handle, preventing any residue or moisture from entering the handle.

The walnut handle is dense, sturdy and moisture-resistant. What's more, it can be used by left- and right-handers alike.

Dishwashing, soaking in water and air-drying are not recommended (even for stainless steel knives). The blade is easily discolored by contact with moisture or the acidity of food.

The Nashiji design, combined with the very high level of performance of this Wusaki Nogami 12.5cm Universal knife, will surprise you.

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