Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #1 with a hardness on the Rockwell scale of 64, is forged with iron to create the most elaborate of finishes. Our Yoshihiro Blue Steel #1 Suminagashi knives are complimented with a traditional Japanese style handcrafted Ebony wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. 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 Usuba. The Usuba is reminiscent of a small cleaver and has a sharp tip for more intricate work. 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.