Remarkable cutting performance.
Masterpiece of Japanese craftmanship.
The Wusaki Yuzo BS2 12cm chef knife is handmade 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.
The core of the blade is made of Japanese Aogami 2 steel (Blue Steel n°2). This alloy is enriched with a high carbon pourcentage of 1,2%, which gives the blade an excellent level of hardness (62 HRC). Thanks to this characteristic, the Aogami steel has also a supreme edge retention and is surprisingly quite easy to sharpen for a high-carbon steel. Last but not least, the outer layer folded around the central core, is made with softer stainless steel to make the overall blade more flexible in order to reduce damage caused by shock.
The Chef knife Wusaki Yuzo WS2 12cm 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 knife is clad in 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.