The Yusaku Blue #2 Petty 120mm is an exciting introduction from rising blacksmith Kousuke Muneishi, a 3rd-generation maker from Tosa, Japan. Building on a family legacy that began in 1955 producing agricultural and forestry tools, Muneishi-san is now applying those forging skills to kitchen cutlery with impressive early results. These knives reflect both tradition and ambition, and we’re proud to support his work as he develops his craft.
Forged from Aogami #2 carbon steel with soft iron cladding, this knife offers excellent edge retention, easy sharpening, and the kind of responsive feel carbon steel lovers appreciate. The grind is well executed for smooth cutting performance, and the kurouchi finish gives it a rustic, workhorse character. Paired with a burnt oak octagonal handle, the knife feels balanced and comfortable in hand, making it a versatile choice for detail work, trimming, and small prep tasks.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 (Blue Paper Steel) Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Photo) Weight: 2.4 oz (70 g) Blade Length: 120 mm Total Length: 260 mm Spine Thickness at Heel: 2 mm Blade Height: 31 mm Handle: Burnt Oak Octagonal
Forged from Aogami #2 carbon steel with soft iron cladding, this knife offers excellent edge retention, easy sharpening, and the kind of responsive feel carbon steel lovers appreciate. The grind is well executed for smooth cutting performance, and the kurouchi finish gives it a rustic, workhorse character. Paired with a burnt oak octagonal handle, the knife feels balanced and comfortable in hand, making it a versatile choice for detail work, trimming, and small prep tasks.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
