Yuzo BS2 Handcrafted Japanese Chef's Knife 12cm

Expertise without equal

The Wusaki Yuzo BS2 chef's knife 12cm is crafted by artisan Kosuke Muneishi san in Japan, a country known the world over for its expertise in cutlery. Its blade is entirely hand-forged, using techniques drawn from the traditional methods of blacksmiths of old. With it, you can be certain of owning a knife that lives up to your expectations, useful in your everyday life. The chef's knife is the versatile knife par excellence! Its San Maï alloy (3 alternating layers) will quickly convince you of how effective the knives in this range are.

Highly effective steel

The blade has a core of Japanese Aogami 2 steel (Blue Steel n°2). This alloy is enriched with carbon at a rate of 1.2%, giving it a high rigidity of 62 HRC. This makes the steel more rigid for a more pronounced, easier sharpening. The core is then sheathed in soft iron, which adds a touch of suppleness to the blade (without making it flexible), so it's less brittle in use.

A handle that's as authentic as it gets

The Wusaki Yuzo BS2 knife has a handle made of Morado wood. This exotic wood has beautiful, warm tones, and you'll appreciate its grain, unique to every piece. And a red Pakkawood bolster connects the handle to the blade. Its oval shape feels great in the hand and suits every cook, since it allows for ambidextrous use.

A real ally for your cutting

It has a distinctive rough-forged finish thanks to the upper layer of soft iron. Japanese chefs particularly appreciate this trait, since it lends the knife a more old-school character. Finally, beautiful kanji can be seen engraved on the blade for even greater authenticity.

To guarantee an even sharper cut, the blade is sharpened on a water stone.

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.

The knife every kitchen needs

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.