Japanese Artisan Nakiri Knife 17cm Wusaki Yuzo BS2

Japan, a renowned cutlery country:

This nakiri knife Wusaki Yuzonakiri knife is a beautiful Japanese design. It is used for cutting vegetables with precise, efficient gestures. With its wide, rectangular blade, you can gently move the cut food from the board to a container.

The Muneishi Forge, which developed it, was founded in 1955 by Hirotaka Muneishi san, who was part of his 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 and tempering to hammering and sharpening.

A very interesting blade:

Its structure is called San Maï: this means that the blade is composed of 3 superimposed layers of steel. There's a core, which is often very hard, and a protective layer that folds over it (hence the 3 layers).

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

It contains 1.2% carbon: higher than the average found in Western knives (around 0.5%). This makes the steel stiffer, which in turn enables it to be sharpened more thoroughly. The result is a sharper edge, for clean, precise cuts every time. In fact, when you want to maintain the sharpness of your knife, use a stone with a suitable grit.

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

Superb finishes:

The blade is engraved with kanji for added authenticity. The rough forged finish also adds a rustic touch to the knife, which has not been polished. This type of finish is very popular with Japanese chefs, as it has a more traditional appearance.

A pleasant handle:

First of all, the bolster is made of Pakka wood, a highly appreciated composite material. The latter consists of laminated wood and resin, all hot-pressed together. The result is natural, with a few veins visible, as can be seen in wood. It is a resistant material, particularly to humidity and temperature variations.

Next, a 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 exotic wood is considered top-of-the-range, and its warm hues are very pleasing. The wood grain is unique to each piece.

Its oval shape allows ambidextrous use. All lightweight and easy to handle.

Helpful hints:

The blade can oxidize, as both carbon and iron are sensitive to this. So wash the knife by hand, without soaking it in the sink (forget the dishwasher).

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.

Further information:

- The blade arrives lightly oiled. This is perfectly normal, as it protects the blade. Simply wash the knife before first use and the oil will disappear.

- As production is carried out by hand, stocks are limited and restocking times vary.

All Yuzo Wusaki models are available on our website!