Yoshihiro Hongasumi Blue Steel Edo Usuba Chef Knife in Rosewood Handle

Blade Material: Blue Steel #2 Features Single Edged Edge Angle Grade: Hongasumi Octagonal Handle Shape HRC:63-64 Usuba Vegetable Knife Knife Style Stain Resistant: No Magnolia Saya Cover: Saya Cover

Our master artisans craft our handmade Yoshihiro Hongasumi knives with extraordinary skill, creating high-quality knives essential for their craftsmanship and performance. Using Blue Steel #2 with a hardness of 63-64 HRC on the Rockwell scale, the blades are forged with iron to produce beautiful mist patterns. Emphasizing refined forging and polishing, attention to detail is paramount.

The Usuba knife, a traditional Japanese vegetable knife, is rapidly becoming a must-have companion for chefs. Its blunt tip, reminiscent of a small cleaver, is ideal for tasks like removing potato eyes and slicing delicate tomatoes. The Usuba features a completely flat grind on the front (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. This unique combination allows for precise cutting with minimal damage to the food's texture and taste.

Handcrafted in Japan, the Usuba comes with a Wa-style Octagonal Handle that is both lightweight and ergonomically designed for seamless use. Each knife includes a protective Magnolia Saya Cover, adding to its appearance when not in use. Every Yoshihiro knife is a one-of-a-kind work of art, proudly made in Japan without mass production.

To maintain the sharpness of the blade, traditional Japanese knife-making values suggest sharpening and honing with water whetstones. Hand wash and dry the knife immediately, especially when working with acidic ingredients. Avoid using the knife on hard objects like bones or frozen foods to prevent damage. Regularly oiling and keeping the knife dry is important to prevent oxidation of the carbon steel material.

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