Wusaki Yuzo BS2 Handcrafted Japanese Kiritsuke Knife 16.5cm

Japanese artisanal cutlery takes center stage

Made in Japan, the Wusaki Yuzo BS2 kiritsuke knife 16.5cm is the work of craftsman Kosuke Muneishi San, a Japanese artisan who honors the country's cutlery heritage. Made according to the rules of this ancestral art, the blade is entirely hand-forged. The kiritsuke is a knife close to the traditional chef's knife, offering an immense range of cuts. Its pointed blade echoes that of traditional Japanese swords.

A blade with a sharply defined edge

The blade is built using a construction known as "San Maï": a term referring to the three alternating layers of steel. The core itself is forged from Japanese Aogami 2 steel (Blue Steel n°2). This alloy has a high carbon concentration (1.2%) and reaches 62 HRC on the Rockwell scale. The result is a sharper, longer-lasting cutting edge. This steel also stands out for how quick and easy it is to sharpen. The Aogami 2 core is then sandwiched between two layers of soft iron that add flexibility to the whole, boosting the blade's resistance to impact.

A stunning two-material handle

The handle of this Wusaki Yuzo BS2 knife is made of morado wood. This is an exotic wood with tones and grain that strike the ideal balance between understatement and sophistication. The red pakkawood bolster adds a striking, pleasing contrast with the rest of the handle. It acts as an elegant transition between blade and handle. This knife offers the same comfortable use to right- and left-handed cooks alike, thanks to its symmetrical oval shape. Its light weight also makes it intuitive to use.

A truly traditional knife

The rough-forged finish comes from adding an upper layer of soft iron. The final look is especially prized by Japanese chefs. Kanji are then engraved on the cutting surface for even greater authenticity. To guarantee optimal cutting quality, the blade is sharpened on a water stone by our expert blacksmith.

Wash it by hand and dry it with a microfiber cloth to avoid moisture marks, then store it away from humidity. Don't let the handle get too wet during washing. It's normal for the surface near the cutting edge to darken over time, turning deep blue even with proper care. This is harmless, as the steel is highly reactive.

A knife that's both beautiful and effective

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.