Yuzo BS2 Handcrafted Japanese Kiritsuke Knife 12cm

Renowned Japanese craftsmanship

The Wusaki Yuzo BS2 kiritsuke knife 12cm is designed by artisan Kosuke Muneishi san in Japan, a country known the world over for its outstanding cutlery craftsmanship. Its blade is entirely hand-forged, using techniques drawn from the traditional methods of blacksmiths of old. Like a chef's knife, it's versatile and lets you cut, chop, chisel and mince different foods. Its striking pointed blade sets it apart, resembling a traditional sword.

A high-performance blade

This San Maï blade takes its name from the Japanese term for a construction built from 3 alternating layers. Here, the core is made of Japanese Aogami 2 steel (Blue Steel n°2). This alloy is enriched with carbon (1.2%), increasing its rigidity with a hardness of 62 HRC on the Rockwell scale. As a result, its edge retention is more pronounced. Despite its rigidity, this steel is easy to sharpen whenever you feel the need. Finally, a layer of soft iron surrounds the core to add suppleness to the blade so that it's less brittle.

An elegant handle

Morado wood is used for the handle of the Wusaki Yuzo BS2 knife. It's an exotic wood with beautiful warm tones and grain that's unique to every piece. A Pakkawood bolster finishes off the handle. Its vivid color creates contrast between the raw blade and the darker handle. Thanks to its oval shape, the handle suits ambidextrous use. It also stays very light and easy to handle.

A handcrafted piece

The upper layer of soft iron gives it a forged, textured finish, a trait especially loved by Japanese chefs. Finally, kanji have been engraved on the cutting surface for even greater authenticity.

To guarantee an even sharper cutting quality, 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 surface near the cutting 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 ideal knife for every cook

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.