Wusaki Yuzo BS2 12cm handmade japanese chef's knife

Founded in 1955 by Hirotaka Muneishi san, the Muneishi Forge has welcomed the family's second generation of blacksmiths. Initially, their work focused on tools such as axes and machetes. It was with the third generation of blacksmiths that the family began making kitchen knives. Kosuke Muneishi took over the work, carrying out all the manufacturing stages himself: from forging to tempering, hammering and finally sharpening.

This Wusaki Yuzo 12cm chef's knife is the ultimate all-purpose knife. Its small size gives you the versatility of a chef's knife and the maneuverability of a paring knife. The perfect blend of the two most common kitchen knives! With it, you can chop, mince and minced a wide range of foods: meat, vegetables, fish, fresh herbs...

Please note, however, that stocks are limited and that restocking times are variable due to the artisanal production of these knives.

Blade details :

The blade is called San Maï, which in Japanese means 3 alternating layers. The blade is thus composed of a core, often very hard at its center, then covered with a protective layer that folds over it (hence the 3 layers).

- This core is made of Aogami 2 (also known as Blue #2 Steel), a Japanese steel produced by the internationally renowned Hitachi steelworks. In fact, they supply many cutlery makers.

The alloy used contains 1.2% carbon, higher than the average found in Western knives, which is around 0.5%. But this carbon has a number of advantages, not least of which is that it makes the steel stiffer, which in turn enables sharper sharpening. The cutting edge is improved, for effortless, clean cuts. Please note, however, that you should use a stone with a suitable grit when maintaining your knife.

- This carbon core is then wrapped in a layer of soft iron. This difference in alloy is visible on the bottom of the blade, thanks to the demarcation of colors. The iron adds a little flexibility to the blade in terms of resistance to breakage (not flexibility).

Engraved kanji can be seen on the cutting surface: enough to satisfy connoisseurs in search of authenticity!

The finish of this blade is called brute de forge, adding a rustic touch to the knife and giving it character. It's a feature that appeals greatly to Japanese chefs, as it gives the knife a more traditional appearance.

Handle features :

The handle is made of Morado wood, a wood with warm, pleasant hues. It's an exotic wood considered to be top-of-the-range! What's more, the wood's veins are unique to each piece!

A red Pakkawood bolster links the handle to the blade. This material is composed of laminated wood and resin, all hot-pressed together. This material is highly resistant to humidity and temperature variations. The result is natural, with veins visible as they might be seen directly on wood.

Wood paste fills the space between the blade and the bolster. This makes the handle watertight and prevents small pieces of waste from getting trapped inside.

Care instructions :

The blade is sensitive to oxidation (both carbon and iron on the outside). It is essential to wash the knife by hand, without soaking it in water. After washing, the knife should be wiped dry with a soft cloth to remove all traces of moisture. It's worth noting that color can vary over time, despite impeccable care. This is a normal evolution of the alloy (the knife is constantly in 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.

Please note: the blade arrives lightly oiled. This is perfectly normal, and helps protect the blade. Simply wash the knife before first use, and the oil will disappear.

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