Wusaki Nogami BS2 18cm handmade Japanese chef's knife with walnut handle

Wusaki Nogami knives are jewels of Japanese cutlery. They combine considerable advantages such as high cutting quality, excellent edge retention and a raw, forged 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 18cm blade of this gyuto knife (Japanese-style chef's knife) is produced according to the ancient techniques of the Japanese blacksmiths who created the katana, those fearsomely sharp swords.

Authentic design: The San Maï Nashiji

The San Maï technique (meaning 3 layers) is reserved for Japanese knives. The blade is manufactured using 3 layers of steel. You can see the layers at the bottom of the blade (the little waves).

The core is made of Japanese Blue Steel n°2(Aogami in Japanese), from Hitachi steel mills. The paper in which Hitachi packages it is blue, which is why it's called Blue Steel. 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. The steel is also enriched with chromium and tungsene.

The Blue Steel core is then enveloped in a layer ofmild stainless steel that protects it from oxidation and adds a very slight flexibility to make the blade less brittle. This layer of steel features a rough Nashiji forge finish, giving this range a unique, handcrafted look in perfect harmony with its manufacturing methods.

Breathtaking razor-sharp edge

The high carbon content of the core gives the blade an increased hardness of 62-63 HRC, an extreme hardness rarely achieved in cutlery. Thanks to this solidity, the edge of the blade can be incredibly fine, for unrivalled cutting quality.

The blade is symmetrically sharpened at a very acute angle (like all Japanese knives), further minimizing the effort required for cutting.

Little need for sharpening thanks to edge retention

The second advantage of this level of hardness is the long-lasting edge. In fact, harder steel wears less, so the edge stays sharper longer and needs sharpening much less frequently. To give you an idea, for normal use at home, you'll only need to sharpen your knife 2 or 3 times a year.

Quicker and easier sharpening than stainless steels

High-carbon stainless steels are generally difficult to sharpen and require a lot of patience.

Japanese carbon steels, such as the Aogami #2 used for this range, are particularly easy to sharpen, requiring very little time. Sharpening is also made easier by the absence of a guard (a thick layer at the beginning of the blade to protect the fingers).

Easier maintenance than traditional Japanese knives

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. By the way, don't worry if you see dark-blue stains appearing at this point: it' s normal and not dangerous.

The bolster is made of stainless steel, which prevents any residue or moisture from penetrating the handle, making maintenance much easier. The grip is also improved, allowing you to get as close as possible to the blade.

The handle is made from walnut, a high-end wood with dark shades and excellent resistance to moisture and heat. What's more, its ambidextrous shape is perfect for both left- and right-handed users. The rustic look of the wooden handle blends perfectly with the rough hammered blade.

The Wusaki Nogami 18cm chef's knife's sleek, authentic design and excellent cutting power are sure to make cooking a pleasure.

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