Yuzo BS2 Handcrafted Japanese Nakiri Knife 17cm

The perfect knife for vegetables

The Wusaki Yuzo BS2 nakiri knife 17cm is crafted by artisan Kosuke Muneishi san in Japan, a country known the world over for its remarkable expertise in cutlery. The blade is entirely hand-forged, using techniques drawn from the traditional methods of blacksmiths of old. It's a practical everyday knife for cutting vegetables. Its wide blade lets you make clean, vertical movements for perfect cuts every time. You can trust that this knife is reliable and effective in your hands.

A well-designed blade structure

The blade is described as San Maï, meaning 3 alternating layers, with a core of Japanese Aogami 2 steel (Blue Steel n°2). This alloy is enriched with carbon (1.2%), giving it a rigidity of 62 HRC. As a result, its edge retention is more pronounced. This steel is also easy to sharpen despite its rigidity, saving you time during maintenance. This core is then sheathed in soft iron, which adds a touch of suppleness, making it less brittle in use.

An authentic, pleasant handle

Morado wood is used to make the handle of the Wusaki Yuzo BS2 knife. This exotic wood has beautiful, warm tones, with 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 a light, easy-to-handle knife.

A breathtaking look

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. Kanji have also been engraved to add even more 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.

Where beauty meets efficiency

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.