Yoshihiro Left Handed White Steel Usuba Chef Knife

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

Our handmade Yoshihiro Kasumi knives are meticulously crafted by master artisans to deliver high-quality knives that offer exceptional performance and value. Utilizing White Steel #2 with a hardness rating of 62-63 on the Rockwell scale, the blades are forged with iron to create stunning mist patterns known as Kasumi.

The Edo Usuba knife, a traditional Japanese vegetable knife, has quickly become an essential tool in the kitchen. With a design reminiscent of a small cleaver and a blunt tip ideal for precise cutting tasks like removing the eye of a potato, this knife is highly versatile. From effortlessly chopping through root vegetables to delicately slicing tomatoes, the Edo Usuba excels in various kitchen tasks.

Paired with a traditional Japanese Wa-style D-Shaped Handle crafted from lightweight Shitan wood, this knife offers a comfortable and ergonomic grip for seamless use. Additionally, each knife comes with a protective Magnolia Wood Saya Cover that not only safeguards the blade but also enhances its aesthetic when not in use.

Yoshihiro knives are all handcrafted by skilled artisans, resulting in unique and exquisite works of art. Traditional Japanese knife-making emphasizes maintaining a sharp edge, requiring proper care and attention. It is recommended to sharpen and hone the blade with water whetstones, hand wash and dry immediately after use with acidic ingredients, and avoid cutting objects such as bones, nutshells, or frozen foods. To prevent oxidation, ensure the knife stays dry and regularly apply oil.

In summary, our Yoshihiro Kasumi knives are a combination of artistry, quality, and functionality, making them a valuable addition to any kitchen.

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