Wusaki Nakata BS2 Japanese Utility Knife 13.5cm
tax incl.
Authenitc Japanese craftmanship in your kitchen.
Indispensable companion for your daily cuts.
129,90 €
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A renowned expertise
The utility knife 13.5cm from the Wusaki Nakata BS2 range is entirely made in Japan; a country with a renowned know-how in the manufacturing of knives. The blade is forged by hand in the Japanese city of Sanjo (Niigata province) using ancestral methods practiced by blacksmiths thorughout several generations. The result is a knife that meets all expecations in terms of cutting performance as well as in terms of aesthetics.
The steel makes the difference
Made of the Japanese steel known as Blue Steel n°2, the blade of this utility knife is one of a kind. The steel is enriched with 1.2% of carbon, which makes the blade ultra hard (63 HRC). Thanks to this hardness, the durability of the sharp edge is much bigger than that of blades with softer steel. Cut after cut, the blade remains sharp, and despite its rigidity, it remains easy to hone whenever needed. The core is surrounded by a layer of stainless steel that protects the carbon steel from corrosion and also makes the blade less brittle.
A traditional, Japanese handle
This knife has a handle made of walnut wood. It is resistant to humidity and heat, and its round shape adapts perfectly to both right and left handed cooks. The surface has been polished to guarantee a soft touch that enables a pleasant grip. The handle is completed with a bolster made of black pakkawood, which makes a beautiful link between the wood of the handle and the carbon steel of the blade.
Masterpiece of cutlery
The external stainless steel layer of the blade has an original Nashiji finish that makes each knife truly unique.
Moreover, the blade is sharpened by an expert that uses a whetstone whilst holding the blade at a highly acute angle. Such sharpening technique enables an impressive cutting performance.
The overall design of the knife ensures a pleasant and easy usage as well as an attractive look appreciated by passionate cooks. It will quickly become an essential part of your daily meal preparations.
It must be washed by hand and dried immediately with a soft cloth to prevent humidity traces on the blade. Store it in a safe, dry place. Avoid as much as possible to wet the handle, even when washing the blade. Along the surface close to the blade's edge, it is possible that the steel changes its colour to dark blueish tone. This is a natural reaction of the steel, and it is not dangerous for your foods.
A great option to renew your kitchen knife collection
