Japanese Artisan kiritsuke Knife 21cm Wusaki Yuzo BS2

For the record:

The Muneishi Forge was founded in 1955. It was created by Hirotaka Muneishi san, who was a second-generation blacksmith in his family.

Initially, his core business focused on tools such as axes and machetes. It was with the third generation of blacksmiths that the family turned to knives made for the kitchen: Kosuke Muneishi took over the family business and carries out all the manufacturing stages himself, from forging and tempering to hammering and sharpening.

Important point: as production is artisanal, stocks are limited and restocking times variable.

Model:

This Kiritsuke knife Wusaki YuzoKiritsuke knife has an easily recognizable, perfectly Japanese shape. It's like a chef's knife: you can use it on a variety of foods, for chopping, mincing or chiseling! What really sets it apart is its large point: it looks a bit like a traditional saber, and that gives it a lot of character.

Blade details :

This knife has a beautiful San Maï structure. This is a Japanese term for a blade with 3 superimposed layers of steel.

In the center, there's a core that's often very hard, and then a protective layer that folds around it (hence the 3 layers observed).

For the Yuzo knife, the center of the blade is made of Japanese Aogami 2 steel (also known as Blue #2 Steel). It is produced and packaged by Hitachi steel mills. They enjoy an excellent reputation in Japan, and supply 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%). As a result, the steel becomes more rigid, which means it can be sharpened with greater precision! The result is improved cutting quality! By the way, when you want to maintain the cutting edge of your knife, do it with a stone with a suitable grit, as this is the best way to take care of it.

A layer of soft iron "sandwiches" the knife. The iron gives it a little suppleness (not in terms of flexibility, but rather in terms of resistance to breakage when you use it!).

Let's talk about the finish: kanji have been engraved on the blade, for even more authenticity. The rough-forged look also adds a rustic touch to the knife, which is very popular with Japanese chefs, as it has a more traditional appearance!

Handle details :

The blade is continued by a Bolster made of Pakka wood. This is a composite material much appreciated in culinary circles. It's made from laminated wood and resin, which are hot-pressed together. The result is natural, with veins similar to those found on wood. The material is also resistant to humidity and temperature variations.

Wood pulp fills the space between the blade and the Pakkawood. This makes the handle watertight, to prevent small scraps from getting inside.

Finally, the handle is made of Morado wood. This top-of-the-range exotic wood has very pleasant warm tones. The wood grain is unique to each knife. Its oval shape allows ambidextrous use. Lightweight and easy to handle.

For proper maintenance:

As the blade is sensitive to oxidation (carbon and iron), the knife should be washed by hand, without soaking in the sink.

Once this is done, wipe with a soft cloth to remove any moisture from the surface. Note, however, that it may vary in color over time, no matter how careful you are. 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.

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

Choose the Wusaki brand for all your cutting needs!