Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle
Wusaki Nogami BS2 21cm handmade Japanese chef ' s knife with walnut handle

Wusaki Nogami BS2 21cm handmade Japanese chef knife with walnut handle

WUSAKI

The versatile Japanese chef knife!

Aogami Japanese Steel - Blue Steel n°2 62-63 HRC: Unique qualities

Extreme edge retention and ease of sharpening

San Mai 3 layers: Blue Steel core surrounded by 2 layers of stainless steel

Hand-forged knife with raw Nashiji finish

Walnut wood handle and stainless steel bolster

Carbon steel core: requires careful maintenance

Handcrafted in Niigata,Japan, by Tadafusa

184,90€
In stock
Delivery all across Europe

https://knifeleader.eu/modules/iqithtmlandbanners/uploads/images/676e7c348fe2b.jpg

Product Details

Material
Carbon steel
Handle
Walnut Tree
Manufacturing
Japan
Riveted handle
No
Hardness HRC
62
Blade finish
Rough-Forged
For right- or left-handed use
Symmetrical
Steel
Blue 2 steel
Dishwasher
No
Blacksmith
Tadafusa
Product ID
HLWWUS-SN-01

You might also like

Description

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.

Made entirely 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.

Unique, handcrafted design: the San Maï Nashiji

The blade of these Japanese knives 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(Aogami in Japanese). 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 carbon, chromium and tungsten. In fact, 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 Blue Steel core is then 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 gives the blade its full Nashiji raw finish.

All these techniques give this range a unique, hand-crafted look that perfectly matches its manufacturing methods.

The rustic look of the wooden handle blends perfectly with the rough hammered blade.

A razor-sharp edge worthy of the greatest blades

The high carbon content in the core of the blade 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.

Little need for sharpening: long-lasting cutting edge

The second advantage of this 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.

Fast, easy sharpening compared to stainless steels

It is very rare to reach such a high level of hardness without making the knife difficult to sharpen. This is the case with high-carbon stainless steels, which are sometimes hard to sharpen and require a great deal of patience.

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 (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.

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.

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 highly resistant to moisture and heat. What's more, its ambidextrous shape is ideal for both left- and right-handed users.

To care for this knife, simply wash by hand after each use with your dishwashing detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks.

Do not wash in the dishwasher, soak in water or let air dry (even with stainless steel knives).

The Wusaki Nogami 21cm chef's knife will surprise you with its sleek, authentic design and high level of performance.

Find all Wusaki Japanese knives on our KnifeLeader website!

"To clean, wash by hand in lukewarm water and wipe immediately afterwards with a soft cloth! The knife must be kept away from humidity to keep all its splendor :)

Comments

Filter reviews
(6)
(1)
(0)
(0)
(0)
(0)
Reset

Top
language rating 10
Nothing to say, it's perfect, it's great to use, and it's really easy to hold. Great quality!
High price but superb quality
language rating 10
This knife is truly magnificent, in terms of design, finish and efficiency! The fits are perfect, as are the transitions between the handle and the metal, and the polishing of the various zones. The blade is, of course, the centerpiece, with a very fine finish (even if, as I see it, the intermediate zone has a smooth grey appearance, a little like enamel, which can be surprising between the very rough side of the upper part, and the cutting edge, which benefits from an almost mirror-like polish). A little linseed oil finishes off the deep, beautiful walnut of the handle. The whole is beautiful, well-balanced and efficient. I don't regret the sum invested! All that remains is to be careful with the maintenance of the blade, to keep it beautiful for a long time. Ultra-fast and efficient delivery of chef's knives, but that's almost routine ;)
Beautiful
language rating 10
I ordered this knife for a colleague at work, and he's very happy with it! Great grip, comfortable, razor-sharp... Just make sure you look after it properly, as the blade is made of carbon! Dry it well and apply a little camellia oil from time to time!
The dream continues
language rating 10
Superb blade design , very hard steel, sharp from first use, rather thin blade, pleasant to handle. I'm definitely a fan of this range!
Top team
language rating 10
I'm not taking note of this knife, as I gave it as a gift. I would, however, like to underline the understanding and responsiveness of the team behind this site, following a problem that was not of their making. Hats off to them! 10/10 for this.
Bel objet
language rating 10
Well-built knife, good grip and aesthetics. Very good cutting comfort. The sharpness is good but not perfect, and the blade line is just right for slicing but sufficient. Rusts very quickly.
user
language rating 8
This knife is handcrafted, and it shows! The blade has a very pleasant, unusual and, above all, beautiful raw look. Very good cutting quality. The exotic wood handle feels good in the hand. Exceptional value for money.... I'm not a professional, just a lover of good food, but I can't recommend this knife enough.

You might also like