Yoshihiro-High-Carbon-Blue-Steel-Hongasumi-Edo-Usuba-Japanese-Vegetable-Chefs-Knife-Shitan-Handle-Available-in-7-180mm-77195mm-825-210mm

Yoshihiro High Carbon Blue Steel Hongasumi Edo Usuba Japanese Vegetable Chef’s Knife Shitan Handle: Available in 7″ (180mm), 7.7″(195mm), 8.25” (210mm)

Grade: Hongasumi / Knife Type: Edo Usuba (Vegetable Chef ) Knife
Steel Type: Aoko (Blue Steel #2) High Carbon Steel
Blade: Single-Edged/ Blade Length : Available in 7″ (180mm), 7.7″(195mm), 8.25″ (210mm)

$269.99 (as of April 20, 2018, 11:29 pm)

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel 2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with a Shitan Rosewood bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chef knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
Grade: Hongasumi / Knife Type: Edo Usuba (Vegetable Chef ) Knife
Steel Type: Aoko (Blue Steel #2) High Carbon Steel
Blade: Single-Edged/ Blade Length : Available in 7″ (180mm), 7.7″(195mm), 8.25″ (210mm)
Handle Material: Octagonal Shitan Rosewood Handle
Hardness Rockwell C scale: 63-64 / Saya Cover : Included

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