Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale Japanese knives should always be

Japanese knives should always be sharpened and honed on premium-quality Japanese water stones to maintain their exquisite performance and longevity

offering versatility for a range of culinary challenges

while the Yoshihiro Hiryu Ginsan Series boasts a higher level of finish and polish than the standard Yoshihiro Ginsan and Hayate Ginsan knives

Yoshihiro's VG-10 Hammered Damascus Series delivers unmatched artistry and functionality in every slice

Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Rosewood Handle sale Japanese knives should always beThe Edo Usuba is a traditional Japanese vegetable knife that resembles a small cleaver, featuring a blunt tip ideal for tasks such as cutting the eye out of a potato. The knife is robust enough to chop through heavy root vegetables while being precise enough to thinly slice delicate tomatoes. The blade is made from White Steel #2, with a hardness of 62 on the Rockwell scale, and is carefully forged with iron to create the distinctive mist like