Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo Usuba Japanese Chef Knife in Ebony Wood Handle

Blade Material: High Carbon Blue Steel #1 Edge Angle: Single Edged Grade: Suminagashi Handle Shape: Octagonal Handle Material: Ebony HRC:64 Knife Style: Edo Usuba Vegetable Knife Saya Cover: Magnolia Wood Stain Resistant: No

Suminagashi, or floating ink in English, describes the mesmerizing marbled wave patterns that run from the tip to the heel of the blade, creating a new mosaic with every sharpening. Only skilled artisans can craft these intricate designs with the highest quality, blending beauty and functionality seamlessly.

The Kama Usuba, a traditional Japanese vegetable knife, is becoming a must-have for chefs worldwide. With a sharp tip for delicate work, this knife stands out for its ability to slice through root vegetables as well as tomatoes with precision. The blade's design, reminiscent of a small cleaver, adds to its versatility in the kitchen.

Handcrafted in Japan with attention to detail, this knife features an ergonomic Octagonal Handle made of Ebony wood. The lightweight design ensures a comfortable grip for extended use. A Magnolia Wood Saya cover is included to protect the blade when not in use, adding to its aesthetic appeal.

Every knife from Yoshihiro is a unique piece of art, handcrafted by master artisans. Traditional Japanese knife-making techniques prioritize maintaining a sharp edge, requiring proper care. Use only water whetstones for sharpening and honing, and hand wash the knife immediately after use with acidic ingredients. Avoid cutting bones, nutshells, or frozen foods to prevent damage and oxidation of the carbon steel blade. Regularly oil and keep the knife dry to maintain its quality and longevity.

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