Japanese Artisan kiritsuke Knife 12cm Wusaki Yuzo BS2

This Kiritsuke Wusaki Yuzo BS2 knife has a typically Japanese shape! Like a chef 's knife, it's versatile and can be used to cut, chop, chisel and mince different foods. What sets it apart is its distinctive tip, which features the effigy of traditional Japanese swords!

The story:

Muneishi Forge was founded in 1955 by Hirotaka Muneishi san, who was a second-generation blacksmith in his family. The main activity was the manufacture of tools, including axes and machetes. It was in the third generation of blacksmiths that the family turned to kitchen knives: Kosuke Muneishi took over the family business and carried out all the manufacturing stages himself: forging, tempering, hammering and sharpening.

An important point: these knives are produced by hand, so stocks are limited and restocking times variable.

The blade :

The structure of the blade is called San Maï, a Japanese term meaning that a blade is composed of 3 superimposed layers: a core, often very hard, then a protective layer that folds over it (hence the 3 layers observed). This demarcation can be seen on the bottom of the blade, where alternating steels can be seen, thanks in particular to the difference in color.

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

The carbon content of this alloy is 1.2%, higher than the average found in Western knives (around 0.5%). This high carbon content makes the steel stiffer, which in turn enables it to be sharpened more thoroughly. As a result, the cutting edge is greatly improved, and your cuts are sharper and more precise with every use. When caring for your knife, it's essential to use a stone with the right grit!

This core is then completely enveloped in a layer of soft iron. The iron adds suppleness to the blade, making it less brittle during use (here, suppleness is not a question of flexibility).

Finishing:

Superb kanji have been engraved on the cutting surface, bringing even more authenticity to the knife! In addition, the blade has a "brute de forge" finish, a feature particularly appreciated by Japanese chefs as it adds a more traditional touch.

The handle :

The Bolster is made of red Pakkawood wood. Pakkawood is a composite material much appreciated in culinary circles. Made from hot-pressed laminated wood and resin, it is particularly resistant to humidity and temperature variations. A few wood-like veins can also be seen, giving it a natural appearance.

Pakkawood wood is extended by Morado wood, which forms the handle of the knife. This high-grade exotic species has very pleasant, warm hues. The wood grain is unique to each piece!

To fill the empty space between the blade and the Bolster, wood paste is added to make the handle watertight. This prevents waste from getting inside, making the whole thing hygienic.

The handle is oval-shaped for ambidextrous use. It's lightweight and easy to handle.

How do I care for my knife?

Note that the blade is sensitive to oxidation (both carbon and iron on the outside). You should therefore wash your knife by hand, without soaking it 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.

The blade arrives slightly oiled. This is perfectly normal, and helps protect the blade. Simply wash the knife before using it for the first time, and the oil will disappear.

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