Japanese Chef Knife Yoshihiro Shiroko High Carbon Steel 7.5'' Usuba Vegetable Edo Kasumi

Knife Features: - Blade Material: High Carbon White Steel #2 - Edge Angle: Single Edged - Grade: Kasumi - Handle Shape: D-Shape - Handle Material: Rosewood - HRC: 62-63 - Knife Style: Edo Usuba Vegetable Knife - Stain Resistant: No - Saya Cover: Magnolia Saya Knife Cover

Our handmade Yoshihiro Kasumi knives are meticulously crafted by master artisans to provide superior performance and value. The blade is made of High Carbon White Steel #2, with a hardness rating of 62-63 on the Rockwell scale, and is forged with iron to create elegant mist patterns known as Kasumi.

Handcrafted in Japan using traditional techniques, our Edo Usuba knife features a single-edged blade with a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. This design allows for precise cutting with minimal damage to the food's surface and cells, preserving both texture and taste.

Each knife is proudly made in Japan and comes with a traditional D-Shaped handle crafted from Rosewood for a lightweight and ergonomic feel. A Magnolia Saya cover is included to protect the blade and enhance its aesthetic appeal when not in use.

Japanese knife-making tradition emphasizes the importance of a sharp edge, which should be maintained with water whetstones. It is recommended to hand wash and dry the knife immediately after use, especially when working with acidic ingredients. Avoid using the knife on hard objects like bones or frozen foods to prevent damage. Regularly oil the blade to prevent oxidation and ensure longevity.

The Edo Usuba is quickly becoming a must-have tool for chefs, offering the versatility to effortlessly chop through root vegetables or delicately slice tomatoes. With its exceptional craftsmanship and superior performance, the Yoshihiro Kasumi knife is a true work of art that combines tradition and innovation.

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