Wusaki Yuzo BS2 13cm handmade japanese Utility knife

A 100% Japanese knife:

In 1955, Hirotaka Muneishi san founded the Muneishi Forge, the family's second-generation blacksmith. Initially, the work was devoted to tools: axes and machetes. It was in the third generation of blacksmithing that the family turned to kitchen knives, when Kosuke Muneishi took over the work and carried out all the manufacturing stages himself. From forging to tempering, hammering and finally sharpening.

As these knives are produced by hand, stocks are limited and restocking times vary.

Model:

This Wusaki YuzoUniversal knife is one of those so-called all-purpose knives. In fact, a Universal knife is halfway between a chef's knife and a paring knife. Its blade is neither too small nor too large, enabling you to peel fruit, chop vegetables, cut boneless meat, chop herbs, mince garlic cloves...

The structure of its blade is called San Maï, meaning 3 layers in Japanese. In other words, the blade is composed of 3 superimposed layers of steel. In the center is an often very hard core. This is then covered by a protective layer that folds over it, hence the 3 layers.

Blade composition in more detail:

- The blade's core is made of Japanese Aogami 2 steel (also known as Blue #2 Steel). This steel is produced and packaged by the Hitachi steel mills, highly reputed in Japan and suppliers to many knife manufacturers.

This alloy contains 1.2% carbon, higher than the average found in Western knives (around 0.5%). The carbon makes the steel much stiffer, and therefore offers more thorough sharpening. The cutting edge is greatly improved, leading to clean, precise cuts every time! It's also important to maintain the edge of your knife with a stone of the right grit.

- This core is then wrapped in a layer of soft iron. This difference in steel can be seen on the bottom of the blade, where there is a demarcation of colors. The iron adds suppleness to the blade (in terms of resistance to breakage, not flexibility).

For even greater authenticity, discreet kanji have been engraved on the cutting surface. The blade is finished in a "rough forged" state, a feature that appeals greatly to Japanese chefs, as it gives the knife a more traditional appearance. It also adds a rustic touch to the knife, while giving it plenty of character!

Handle:

The bolster is made of red Pakkawood wood, a composite material much appreciated in the kitchen world for its resistance to humidity and temperature variations! It's also composed of laminated wood and resin, all hot-pressed together. The result is natural: you can see a few veins as you would on the wood itself.

This Pakka bolster is extended by a handle made of morado wood, an exotic, high-end wood. Its warm hues are pleasing, and the wood veins are unique to each piece!

Finally, the space between the blade and the Pakkawood is filled with wood paste. Another advantage is that the handle is sealed to prevent small pieces of waste from getting inside.

The oval shape of the handle allows ambidextrous use. The knife remains light and easy to handle.

Care:

Note that the blade is sensitive to oxidation (both carbon and iron on the outside). The knifeshould therefore be washed by hand, without soaking in the sink. After washing, wipe with a soft cloth to remove all traces of moisture. Please note, however, that it may vary in color over time, even if you are very careful. This is a normal evolution of the alloy (the knife is in constant contact with moist food, and moisture is also found in the ambient air...). You can apply mineral oil to the steel from time to time.

Note: the blade may arrive slightly oiled. This is normal, as it protects the blade. Simply wash the knife before using it for the first time, and the oil will disappear.

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