Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef's Knife 7inch(180mm) (7'' (180mm), Rosewood Handle)


Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef's Knife 7inch(180mm) (7'' (180mm), Rosewood Handle) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. 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 crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardne


Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef's Knife 7inch(180mm) (7'' (180mm), Rosewood Handle) by Yoshihiro
4.0 out of 5 stars with 18 reviews
Condition: New
Availability: In Stock
$204.99


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Product Description & Reviews

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 crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.Handcrafted in Japan with traditional techniques, our Usuba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Features & Highlights

  • Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.
  • One of the most sought after of knives and fast becoming a new essential companion to the popular chefs 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.
  • Handcrafted in Japan with traditional techniques, our Usuba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Additional Information

Brand:
Yoshihiro
Manufacturer:
YOSHIHIRO
Category:
Usuba & Nakiri Knives
Color:
Rosewood Handle
Size:
7'' (180mm)
Publisher:
YOSHIHIRO

 


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