Slice all types of food with greater ease.
Breathtaking design and long-lasting materials.
The Wusaki Yuzo BS2 kiritsuke 18cm is handcrafted by Kosuke Muneishi san in Japan, a country known all over the world for its incredible know-how in knife-making. The blade is entirely hand-forged with the same techniques used by ancient swordsmiths. This feature itself ensures that this is a top-notch knife that will make your dailyy cooking more enjoyable. This Yuzo WS2 range offers a San Maï (meaning "3 layers") construction which is definitely an attribute that japanese knife enthusiasts like you so relentlessly seek.
Ideal for performing a wide range of 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 Kiritsuke 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 Kiritsuke knife is a traditional Japanes hybrid between the Yanagiba (raw fish slicer) and the Usuba (vegetable knife). Its 18cm blade is sandwished between two layers of full Kurouchi stainless steel that offers a very rustic look which leaves no one indiferrent.
The blade is sharpened with a whetstone to ensure the edge is as clean and sharp as possible.
Hand wash the knife after using it and dry it immediately with a clean and dry microfiber cloth. Never soak the wooden handle in the water, even to wash it. Note that this knife is not rust resistant and will therefore superficially discolour.