Wusaki Yuzo BS2 17cm handmade Japanese santoku knife

A knife made entirely in Japan:

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. This expertise comes from the blacksmiths of yesteryear, who made the famous katana, whose effectiveness is recognized the world over.

With this Wusaki Yuzosantoku knife , you'll be able to vary the variety of cuts you make, as it's a versatile model that looks a bit like a Western chef's knife. You can chop, mince or chisel herbs, vegetables, boneless meat... It's a must-have!

Blade details :

The blade is San Maï: this Japanese term designates a blade composed of 3 layers of steel. Initially, there is a core, which is often very hard, and a protective layer which folds over it (hence the 3 layers observed). This alternation of steels can be seen on the bottom of the blade.

This range of knives features a core 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 alloys 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 stiffer, which in turn enables it to be sharpened more thoroughly. As a result, the cutting edge is impressive, for clean, precise cuts every time. By the way, when you want to maintain the sharpness of your knife, do it with a Sharpening stone.

The carbon core is then enveloped in a layer of soft iron that "sandwiches" it. The iron adds a little suppleness (not in terms of flexibility, but rather in terms of resistance to breakage, as very rigid steel is more sensitive to blows).

The blade is engraved with kanji for added authenticity. The rough forged finish also adds a rustic touch to the knife, with an original dark look. This type of finish is very popular with Japanese chefs, as it has a more traditional feel.

Handle:

First of all, its bolster is made of Pakkawood, a composite material much appreciated in culinary circles. 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. The material is resistant 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.

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

Finally, its oval shape makes it ambidextrous. Lightweight and easy to handle!

Care and maintenance :

The combination of carbon and iron is sensitive to corrosion. 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 lightly oiled. This is perfectly normal, and helps protect the blade. Simply wash the knife before first use, and the oil will disappear.

Discover Japanese know-how, and equip yourself with these beautiful knives to appreciate the time spent daily in the kitchen! Please note, however, that since production is carried out by hand, stocks are limited and restocking times vary.

Find all Yuzo knife models on KnifeLeader!