Collection: Yuzo BS2 Knives

Find all the kitchen knives from the Wusaki Yuzo BS2 range on our site. These Japanese kitchen knives come in several distinctly Japanese models, letting you explore 100% exotic recipes. You can choose, for example, from a santoku knife, a ko bocho knife, a bunka knife...discovering Japan's cutlery heritage along the way.

The blade of the Wusaki Yuzo BS2 knife is made of Japanese steel, Aogami 2 (also called Blue Steel n°2). This high-end alloy is highly valued in cutlery. It contains 1.2% carbon, which lets it reach a hardness of 62 HRC on the Rockwell scale. It therefore holds its edge much better, while staying easy to sharpen whenever you need to. Simply use a whetstone to rework its edge for a lasting result.

Since the blade is what's known as San Mai, it's built from 3 layers of steel: the Aogami 2 core, and an outer layer folded over it. Here, that outer layer is soft iron, giving it a little suppleness (since the core is harder). This makes it more resistant to breaking. You can admire the kanji engraved on the blade's surface, for even more authenticity. Finally, the forge-finish look of every Yuzo BS2 knife gives it a lot of character, something Japanese chefs appreciate.

It's still worth noting that a knife with such a carbon-rich steel, wrapped in soft iron, needs careful maintenance. It should be hand-washed, and dried after washing to avoid leaving any moisture that could cause it to rust.

Each Yuzo BS2 knife features a morado wood handle. This exotic species has beautiful warm tones. You can admire the wood grain, which is of course unique on every handle. Its shape feels good in hand and suits every cook. Its red Pakkawood bolster ties in with the blade. This composite material also has the advantage of being very resistant.

So choose these knives, Wusaki Yuzo BS2, with their very traditional design, entirely made in Japan by Kosuke Muneishi! In doing so, you're choosing good-looking, authentic knives, and getting a taste of Japanese expertise.