Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo Usuba Japanese vegetable Prep Chopping Chef Knife Ebony wood Handle (8.25'' (210mm))

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Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo Features

• Suminagashi translates as floating ink and refers to the beautiful marbled wave-like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.

• 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 Kama Usuba. The Usuba Kama-gata is reminiscent of a small cleaver and has a sharp tip for more intricate work instead of the blunt tip of the Edo Usuba. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.

• Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal 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.

About Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo

Knife Features → 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 translates as floating ink and refers to the beautiful marbled wave-like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance. 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 Kama Usuba. The Usuba Kama-gata is reminiscent of a small cleaver and has a sharp tip for more intricate work instead of the blunt tip of the Edo Usuba. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal 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.