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The Wusaki Yuzo BS2 chef knife 21cm is manufactured in Japan, which is a country known for its ancient expertise in the making of knives. Its blade is handcrafted by the young up-and-coming blacksmith Kousuke Muneishi San, he is the 3rd generation blademaker of his family. The blade is entirely hand-forged according to ancestral methods developed by blacksmiths throughout several generations are still used nowadays. This polyvalent kitchen knife is a clear proof that a nice look can go together with an outstanding cutting performance.
Ideal for performing all cutting tasks, the blade of this knife is made of Blue Steel n°2. This Japanese Aogami steel is enriched with 1.2% of carbon, which enables the blade to reach a hardness of 62 HRC in the Rockwell scale. Such level of hardness allows the blade to remain sharp for a long time. Furthermore, the blade has a San Maï makeup which means the central core of the blade (the part that becomes the edge) is made with a harder steel, whereas the two outer edges beyond that point are made with a milder, more pliable steel. This 3 layers construction gives the best of both worlds: a long-lasting razor edge quite easy to hone that is protected from corrosion brittleness.
The Wusaki Yuzo WS2 Chef knife features a handle made of morado wood. This exotic wood displays a very smooth fine grain with black stripes; it has a slightly reddish warm brown color with a random pattern of black veins that makes each piece unique. Its oval shape fits perfectly in any type of hande. The deep red color of the pakkawood bolster stands in beautiful contrast with the black-forged finish blade and the darker wood handle.
The Kurouchi finish (black-forged) on the surface of the outer stainless steel blade gives the knife a truly unique look.
In addition, the blade is sharpened by an expert that uses a whetstone holding the blade at a highly acute angle. This sharpening technique guarantees a remarkable cutting performance.
The quality of every cut as well as its traditional look make this knife a special piece of cutlery that every cook would love to have in his or her kitchen.
Care tips: wash the knife by hand and dry it immediately with a soft cloth to prevent humidity traces on the steel. Store it in a safe, dry place. Avoid as much as possible to wet the handle, even when washing the blade. Along the surface close to the blade's edge, it is possible that the steel changes its colour to a dark blueish tone. This is a natural reaction of the steel, and it does not represent any danger for your foods.