Yuzo BS2 Handcrafted Japanese Kiritsuke Knife 21cm

Craftsmanship recognized by all

The Wusaki Yuzo BS2 kiritsuke knife 21cm is made by artisan Kosuke Muneishi san in Japan, a country known the world over for its expertise in cutlery. The blade is entirely hand-forged, using techniques drawn from the traditional methods of blacksmiths of old. This knife resembles a chef's knife and can be used to cut a wide range of foods. Its pointed blade shape in particular looks like a traditional sword.

An ultra-sharp blade

The blade is made up of 3 alternating layers, a structure known as San Maï. The blade's core is thus Japanese Aogami 2 steel (Blue Steel n°2), enriched with carbon (1.2%), which makes it rigid and gives it a hardness of 62 HRC on the Rockwell scale. As a result, its edge retention is more pronounced. Despite its rigidity, you'll have no trouble sharpening this steel, since it stays easy to sharpen, saving you time during maintenance. Finally, this core is sheathed in soft iron that adds suppleness to the blade (in the sense of better impact resistance, not flexibility).

A pleasant grip

The handle of the Wusaki Yuzo BS2 knife is made of Morado wood, an exotic wood with lovely tones and grain that's unique to every piece. The Pakkawood bolster connects the handle to the blade. Its vivid red color contrasts with the raw blade and the darker handle. This knife is light and very easy to handle. Thanks to the oval shape of the handle, it suits ambidextrous use.

A handcrafted, authentic piece

The upper layer of soft iron gives it a distinctive rough-forged finish, a trait that Japanese chefs are particularly fond of. For even greater authenticity, kanji have been engraved on the blade.

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.

Efficiency, delivered

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.