Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Other Accessories Saya Cover:Optional Magnolia Saya

Saya Cover:Optional Magnolia Saya

features a flat edge for full contact with the cutting surface

Ginsan offers a rare blend of the classic performance of Japanese high carbon knives while incorporating stainless steel properties

then quenched in cool water to enhance its hardness and performance

bringing beauty and precision to every culinary experience

Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle Other Accessories Saya Cover:Optional Magnolia SayaThe Edo Usuba is reminiscent of a small cleaver, featuring a blunt tip that is especially useful for tasks like cutting the eye out of a potato. This knife is hefty enough to chop through tough root vegetables yet precise enough to thinly slice delicate tomatoes. Forged from High Carbon Blue Steel #2 with a HRC 63 64, this Hongasumi style knife boasts superior edge retention and the ability to take on a finer edge compared to Kasumi knives made from