Nakata BS2 Handcrafted Japanese Santoku Knife 16.5cm

Renowned traditional craftsmanship

The Wusaki Nakata BS2 santoku knife 16.5cm is made in Japan by the celebrated Tadafusa cutlery workshop, in the town of Sanjo (Niigata prefecture), famed for centuries of expertise in the field. The blade is hand-forged using methods adapted from the ancestral techniques of blacksmiths of old. You don't have to compromise on either performance or style.

A high-end steel with real advantages

Made from Japanese Blue Steel n°2, our santoku knife offers many advantages. This alloy is enriched with carbon (1.2%), which makes it very rigid (62-63 HRC). Thanks to this, the durability of its edge is very pronounced. Use after use, the knife stays effective and delivers superb cutting performance. This steel is also easy to sharpen, saving you time despite its rigidity. It is then wrapped in stainless steel, which forms a barrier against corrosion and makes it less brittle.

A handsome, pleasant handle with real contrast

The Wusaki Nakata BS2 santoku knife has a walnut wood handle. It holds up well against moisture and heat. Its round shape suits right- and left-handed cooks alike. It's polished to give you a pleasant feel and a perfect grip. It's finished off with a black pakkawood bolster that links it to the blade.

A knife with no compromises

The outer stainless steel layer has a superb Nashiji finish, making every knife one of a kind.

The blade is then sharpened on a water stone by an expert, at a different but very pronounced angle. This makes cutting even easier.

This knife feels great in the hand, in use, and to look at. It will quickly become an asset in your kitchen.

Wash by hand, then dry it with a microfiber-type cloth to stop unsightly moisture marks from appearing, then store it somewhere dry. Never let the handle get too wet, even when washing it. Note that it's entirely normal for the blade's surface close to the edge to gradually darken toward deep blue, even with proper care of the knife. This is not a safety concern in any way. The steel is highly reactive.

Japanese craftsmanship in your kitchen

Use

• Cut with a straight, linear motion. Twisting motions damage the cutting edge and can break the blade.
• Use a wooden cutting board. Glass or marble dull the cutting edge over time.

Cleaning

• Wash by hand with a soft sponge and mild soap, then rinse with lukewarm water. Abrasive surfaces are not suitable for the steel.
• Oil the blade from time to time with a neutral mineral oil to protect it.

Sharpening

• Don't wait until the blade is completely dull: regular maintenance on a 1000-grit whetstone keeps an excellent cutting edge without removing too much material.
• Match the whetstone's grit to the condition of the blade — coarse grit to restore a very dull edge, fine grit to polish.

Shipping

• Dispatch: within 24 to 48 hours after payment confirmation, for in-stock products.
• Delivery time: 3 to 7 days in mainland France, 5 to 10 days in Belgium.
• Fees: free shipping in mainland France. To Belgium, fees vary depending on the parcel's weight.
• Tracking: a tracking number is emailed to you as soon as your order ships.

Returns

• Returns accepted up to 60 days after purchase; the item must be new, unused, and in its original packaging.
• Refund within 10 business days after the return is received.
• If you exercise your right of withdrawal, the original shipping fees are deducted from the refund.