Wusaki Yuzo BS2 15cm handmade japanese funayuki knife

A 100% Japanese knife:

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 and tempering to hammering and sharpening.

This Wusaki Yuzo funayuki knife is a hybrid model, combining the santoku and the boning knife (honesuki). This means it can be used for a wide range of cuts. Its medium size makes it easy to handle and comfortable to use.

Knife blade :

Here we have a San Maï structure: this Japanese term designates a blade composed of 3 layers of steel. There is a core, which is often very hard, and a protective layer which folds over it (hence the 3 layers). This alternation of steels can be seen on the bottom of the blade, with a small wave more or less marked depending on the knife.

Here, 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.

This alloy contains 1.2% carbon, higher than the average found in Western knives (0.5%). This makes the steel stiffer, which in turn enables it to be sharpened more intensively. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts every time. By the way, when you want to maintain the edge of your knife, do it with a whetstone.

The carbon core is then enveloped in a layer of soft iron that "sandwiches" it. You can see the difference in this layer on the bottom of the blade, with the demarcation of colors (as previously mentioned). The iron adds a little flexibility (not in terms of flexibility, but rather in terms of resistance to breakage).

You can see that the blade has been engraved with beautiful Kanji, for even more 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.

Knife handle :

First of all, the bolster is made of Pakka wood, a composite material much appreciated in the kitchen. 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.

The gap between the blade and the Pakkawood is filled with wood paste. This makes the handle watertight, to prevent small scraps from getting inside.

The effective part is made of 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 knife.

Its oval shape allows ambidextrous use. The whole is light and easy to handle, for pleasant cutting.

Caring for your knife :

Note that the blade is sensitive to oxidation (both carbon and 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 lightly oiled. This is perfectly normal, and helps protect the blade. All you need to do is wash the knife before using it for the first time, and it will go away.

So discover Japanese expertise, and equip yourself with these beautiful knives to appreciate the time spent daily in the kitchen!

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

For a variety of models, discover the full range here!