Yuzo BS2 Handcrafted Japanese Chef's Knife 24cm

Japanese expertise, recognized by all

The Wusaki Yuzo BS2 chef's knife 24cm is crafted by artisan Kosuke Muneishi in Japan, a country known the world over for its expertise in cutlery. The blade is hand-forged, using techniques drawn from the traditional methods of blacksmiths of the past. The chef's knife is considered the do-it-all knife: mincing, chopping, slicing... You're guaranteed a versatile knife that lives up to whatever you use it for.

Top-of-the-range steel

Its alloy is made up of 3 alternating layers, also known as San Maï. The core of the blade is Japanese Aogami 2 steel (Blue Steel n°2). This alloy is enriched with carbon at a rate of 1.2%, which makes it quite rigid (62 HRC). As a result, its edge retention is enhanced. Sharpening is also made easier despite its rigidity. The core is sheathed in soft iron, which adds suppleness to the blade.

An authentic, good-looking handle

The Wusaki Yuzo BS2 knife has a handle made of Morado wood. This exotic wood has beautiful, warm tones, with lovely grain that's unique to every piece. A Pakkawood bolster connects it to the blade. Its vivid color contrasts wonderfully with the raw blade and the darker handle. The handle has an oval shape that suits right- and left-handed cooks alike. It's also very light and easy to handle for a better grip.

An ally for every cut

The upper layer of soft iron gives it a distinctive rough-forged finish. Japanese chefs are particularly fond of this kind of finish, as it gives the knife a more traditional look. Finally, beautiful kanji have been engraved on the blade for even greater authenticity.

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

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.

A chef's knife for every chef

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.