Yuzo BS2 Handcrafted Japanese Utility Knife 13cm

A knife for every cut

The Wusaki Yuzo BS2 utility knife 13cm is made by artisan Kosuke Muneishi san in Japan, a country internationally recognized 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 versatile knife, sized somewhere between a chef's knife and a paring knife. The blade is neither too big nor too small, so you can peel fruit, cut vegetables, chop boneless meat and mince fresh herbs.

A "San Maï" structure

The blade's alloy is made up of 3 alternating layers (San Maï in Japanese). The core is Japanese Aogami 2 steel (Blue Steel n°2), enriched with carbon (1.2%), giving it a high level of rigidity (62 HRC on the Rockwell scale). As a result, its edge retention is more pronounced. This steel is 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.

The ideal grip

The handle of the Wusaki Yuzo BS2 knife is made of Morado wood. This exotic wood has beautiful, warm tones, with grain that's unique to every piece! The red Pakkawood bolster connects it to the blade. Its vivid color brings a perfect contrast with the raw blade and the darker handle. Its oval shape allows for ambidextrous use. It's a knife that stays light and very easy to handle.

A unique piece for your kitchen

Kanji have been engraved on the cutting surface to add more authenticity. The upper layer of soft iron gives the knife a distinctive rough-forged finish. Japanese chefs are particularly fond of this kind of finish, as it gives the knife a more traditional look.

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.