Japanese Artisan kiritsuke Knife 18cm Wusaki Yuzo BS2

Muneishi Forge was founded in 1955 by Hirotaka Muneishi san, who was 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.

Please note, however, that as production is artisanal, stocks are limited and restocking times variable.

This Kiritsuke knife Wusaki YuzoKiritsuke knife is a typical Japanese knife. It's like a chef's knife: you can use it to chop, mince or chisel a variety of foods! What really sets it apart is its sharply pointed blade: it looks a bit like a traditional saber, and that gives it a lot of character.

Blade details :

San Maï structure: this Japanese term designates a blade based on 3 superimposed layers of steel. In the center, there's an often very hard core, followed by a protective layer that folds around it (hence the 3 layers). This alternation of steels can be seen on the bottom of the blade, particularly in the difference in color.

In our case, the core is 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!

The carbon content of this alloy is 1.2%, higher than the average found in Western knives (around 0.5%).

This makes the steel stiffer, which in turn enables it to be sharpened with greater precision. This in turn improves your cutting edge, for clean, precise cuts! In fact, when you want to maintain the edge of your knife, use a stone with a suitable grit.

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!).

Superb finishes:

Kanji have been engraved on the blade for added 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!

Handle details :

First of all, the Bolster is made of Pakka wood, a composite material much appreciated in culinary circles. It's made from laminated wood and resin, which are hot-pressed together. The result is a natural, wood-like grain. The material is resistant 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.

The Pakka wood 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.

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

Care: note that the blade is sensitive to oxidation (carbon and iron). The knife should therefore be washed by hand, without soaking 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 using it for the first time, and the oil will disappear.

Find out more about the Yuzo series here!