Wusaki Yuzo BS2 24cm handmade japanese chef's knife

A 100% Japanese knife:

The Muneishi forge was founded in 1955 by Hirotaka Muneishi san, who was part of the family's second generation of blacksmiths. Initially, the focus was on tools such as axes and machetes. It was with the third generation of blacksmiths that the family turned to kitchen knives: Kosuke Muneishi took over the work and carries out all the manufacturing stages himself, from forging to tempering, hammering and sharpening. Please note, however, that as production is artisanal, stocks are limited and restocking times variable.

Model:

This Wusaki Yuzo chef's knife is the ultimate all-purpose knife! It lets you chop, mince or mince a wide range of foods. With it, you can tackle meat, vegetables, fresh herbs...

Its blade is called San Maï. What does this Japanese term mean? It means that the blade is composed of 3 superimposed layers of steel. In the center, the core is often very hard. Then comes a protective layer that folds over (hence the 3 layers observed).

Details of blade composition:

- The core is made of Japanese Aogami 2 steel (also known as Blue #2 Steel). It is produced and packaged by Hitachi steel mills. They are renowned in Japan, and supply steel to many knife manufacturers.

This alloy contains 1.2% carbon, higher than the average found in Western knives (around 0.5%). This carbon makes the steel more rigid, which in turn enables it to be sharpened more thoroughly. This improves your cutting edge, for clean, precise cuts every time. By the way, when you want to maintain the edge of your knife, do it with a stone of the right grit!

- This core is then enveloped in a layer of soft iron. You can see the difference in the coating on the bottom of the blade, with the demarcation of the colors. The iron adds a little suppleness (not in terms of flexibility, but rather in terms of resistance to breakage).

Discreet kanji can be seen engraved on the cutting surface, for added authenticity. The rough forged finish also adds a rustic touch to the knife. This type of finish is very popular with Japanese chefs, as it has a more traditional appearance, and gives it a lot of character!

Continuing the blade is a bolster made from Pakka wood, a composite material much appreciated in the culinary world. It's made from laminated wood and resin, all hot-pressed together. The result is natural, with a few veins that can be seen in wood. It is a resistant material, particularly to humidity and temperature variations.

Pakka wood is extended by Morado wood. This exotic wood is considered top-of-the-range, and its warm hues are very pleasing. The wood grain is unique to each piece.

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

Its oval shape allows ambidextrous use. The whole thing remains light and easy to handle.

How do I care for my knife?

Note that the blade is sensitive to oxidation (carbon like 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.

Please note: the blade arrives slightly 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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