Yoshihiro Ao Ryu Blue Steel Edo Usuba Traditional Japanese vegetable Chopping Chef Knife Octagon Ebony HandleProduct Code: ARUSED195EH
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. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. Ao Ryu Blue wave forged and refers to the beautiful wave like patterns on the blade that are formed when Blue Steel #2 is forged with iron.Our handmade Yoshihiro Ao Ryu Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty.
Our Yoshihiro Ao Ryu Blue Steel knives are complimented with a traditional Japanese style handcrafted Ebony 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 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. 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.
|Grade||Ao Ryu Aonamiuchi||Bolster Material||Ebony|
|Stain Resistant||No||Handle Shape||Octagonal|
|Blade Material||Blue Steel #1||Saya Cover||Magnolia|
|Edge Angle||Single Edged|