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A handcrafted Japanese knife designed for poultry!
15cm blade in San Maï structure: three interlocking layers of steel
Aogami #2 Japanese steel core: 1.2% carbon content
Hardness 62 HRC Rockwell scale: excellent edge retention
Mild iron outer layers - Traditional rough forge finish
Ebony wood handle: dense and resistant
Octagonal shape: ambidextrous grip
Handcrafted in Japan
Carbon blade: requires careful maintenance
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Immerse yourself in the world of Japanese cutlery with this handcrafted Yuzo Japanese knife, designed for precise poultry cuts! Forged in Japan using traditional methods, it combines renowned materials and recognized craftsmanship. Its carbon steel blade structure and dense wood handle offer an ideal balance between cutting precision, strength and ease of use.
This Yuzo Japanese knife adopts the honesuki shape, a traditional Japanese profile specially designed for deboning and preparing poultry with precision. Its rigid, pointed blade makes it easy to work around joints and separate pieces with control. Every detail reflects the exacting standards of Japanese cutlery, where cutting performance goes hand in hand with authentic aesthetics!
This honesuki knife has a 15cm blade, an ideal size for handling poultry with precision. It features San Maï construction, a traditional Japanese technique involving the superimposition of three layers of steel: a hard core surrounded by two softer layers.
The core of the blade is made of Japanese Aogami #2 steel, also known as Blue Steel #2. This carbon steel contains around 1.2% carbon, giving it a hardness of around 62 HRC on the Rockwell scale. This hardness ensures a long-lasting, high-performance cutting edge, while retaining good stone-sharpening capability.
Surrounding this core are two layers of soft iron, a softer material that protects the hard steel in the center and reinforces the blade's overall strength. This combination ensures a sharp edge while limiting the risk of breakage when cutting.
The blade also benefits from a traditional rough forged finish. This texture, visible on the upper part of the blade, bears witness to the craftsmanship that goes into each knife and gives it a unique character.
The handle is made entirely of ebony, a species renowned for its high density and natural resistance to humidity. This dark wood is prized in Japanese cutlery for its strength and longevity.
Its octagonal shape is typical of traditional Japanese knives. It offers a stable, comfortable grip, suitable for both right- and left-handed users. This geometry enables the fingers to be well positioned for precise control during technical gestures.
The balance between blade and handle has been carefully studied to ensure pleasant handling. The dense wood also provides a solid feel that enhances control when making precise cuts around bones.
This combination of materials and shapes results in a knife that is ergonomic, robust and pleasant to use every day.
Like all carbon steel knives, it requires careful maintenance. Wash the blade by hand with a soft sponge and standard soap, then dry immediately after cleaning.
Dishwashing is not recommended, nor is prolonged soaking in the sink. Over time, the blade may develop a natural patina, a normal reaction of carbon steel to contact with moisture and certain foods.
To maintain optimum sharpness, regular sharpening with a Japanese whetstone is recommended.
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