Japanese Artisan kiritsuke Knife 15cm Wusaki Yuzo BS2

A purely Japanese model:

Muneishi Forge was founded in 1955 by Hirotaka Muneishi san, a second-generation blacksmith in the family. 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 and tempering to hammering and sharpening.

This 15cmKiritsuke knife Wusaki YuzoKiritsuke knife has a typically Japanese shape. It works a bit 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 sharply pointed blade, which makes it look like a traditional sword, and gives it lots of character.

A quality blade:

We can see a San Maï structure: this Japanese term designates a blade composed of 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, as the top layer will "sandwich" the core). You can see this alternation of steels on the bottom of the blade, particularly with the difference in color!

For the Yuzo range, this core has been created in Japanese Aogami 2 steel (also known as Blue #2 Steel). It is produced and packaged by Hitachi steel mills. They are renowned throughout Japan and the world, 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 makes the steel more rigid, which in turn makes it easier to sharpen with greater precision. This improves your cutting edge, for precise cuts every time! By the way, when you want to maintain the sharpness of your knife, use a stone with a suitable grit.

A layer of soft iron will be applied on top. The iron gives it a little suppleness (not in terms of flexibility, but rather in terms of resistance to breakage) when you use it. It will be able to withstand shocks better than if the blade were rigid on all sides).

In terms of finish, the kanji engraved on the blade is a welcome touch of authenticity.

The rough-forged look 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!

A pleasant handle:

A Pakka wood Bolster links the blade to the handle. This is a composite material much appreciated in culinary circles. It consists of laminated wood and resin, which are compressed together under heat. The result is a natural, wood-like grain. It is a resistant material, particularly to humidity and temperature variations.

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

Pakkawood is extended by Morado wood. This top-of-the-range exotic wood has very pleasant warm tones. The wood grain is unique to each piece. Oval-shaped, it can be used by right- or left-handed cooks. All lightweight and easy to handle.

A few things to know:

Note that the blade is sensitive to oxidation (carbon and iron). The knife should therefore be washed by hand, without soaking it in the sink (no dishwasher either).

After washing, wipe with a soft cloth to remove all traces of moisture. Please 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.

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. Also, as production is handmade, stocks are limited and restocking times variable.

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