Wusaki YUZO BS2 Japanese Handmade Kiritsuke Knife 12cm
tax incl.
Make precise and clean cuts with style.
Work efficently in your kitchen with a japanese touch.
119,90 €
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Unsurpassable Japanese expertise
The Wusaki Yuzo BS2 kiritsuke 12cm 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.
A San Maï 3-layer structure
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.
Lightweight handle: work without fatigue
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 knife that every cook needs
The Kiritsuke knife is a traditional Japanese hybrid between the Yanagiba (raw fish slicer) and the Usuba (vegetable knife). Its 12cm 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.
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